1 tsp. peppered seasoned salt
3/4 C. classic-style stir-fry sauce
2 Tbsp. ketchup
2 Tbsp. rice vinegar
2 tsp. grated fresh ginger or 1 tsp. ground ginger
1 lb. bag frozen bell pepper and onion stir-fry, thawed
Spray 12 in. nonstick skillet with cooking spray. Sprinkle beef with peppered seasoned salt; place in skillet. Cook over medium-high heat 5-6 min., turning once, until beef is browned on both sides.
Spray 5-6 qt. slow cooker with cooking spray. Place beef in cooker. In a small bowl, mix stir-fry sauce, ketchup, vinegar, and ginger; pour over beef.
Cover and cook on low 8-9 hours.
Place beef on platter and cover to keep warm. Add stir-fry vegetables to cooker. Increase to high, cover, and cook 15-20 min. longer or until peppers are tender.
I don't always sear the roast prior to putting it in the slow cooker, but it does help keep the juices in the meat. This is great over rice!
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