1 8oz. package presliced mushrooms
1/2-1 green bell pepper, chopped
1/4 c. plus 2 T. ketchup
1/4 cup water
1 T worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt
2 pounds shoulder pot roast
Place mushrooms and bell pepper in crockpot (coated with cooking spray). Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.
Heat a large nonstick skillet over medium high heat. Coat pan and roast with cooking spray. Cook 3 minutes on each side (until browned). Place roast over vegetables in cooker; pour ketchup mixture over roast. Cover and cook on high for 1 hour. Reduce heat to LOW; cook 6-7 hours until roast is very tender.
Yields 6 servings!
