1. Trim excess fat from roast; rub beef well with flour; brown in oil
in a large skillet or an electric slow cooker. 2. Place meat in slow
cooker; pour onion soup over; cover cooker. 3. Cook on low for 10 hours
or on high for 5 hours, or until meat is tender when pierced with a two
tined fork. Place green pepper rings on roast to steam during last 10
minutes of cooking. Remove meat and pepper rings to heated serving
platter; keep ;hot while making gravy from juices. 4. Turn heat to high.
Combine 1/4 cup flour and 1/2 cup cold water in a cup to make a smooth
pate. Stir into slow cooker; cover; cook 15 minutes; taste and season
with salt and pepper if needed.
