This is an adaptation of a family favorite, great for the crockpot on a cold, rainy day like today.
Put into a large crockpot:
2 pound chuck roast
15 oz. tomato sauce
2 T. soy sauce
2 t. Worcestershire sauce
1 onion sliced or chopped
1/2 t. garlic powder
1/2 t. black pepper
1/8 t. cayenne pepper
2 t. dried parsley
1 t. dry basil
3 T flour (to thicken sauce)
salt to taste
Cook in slow cooker on high for 5 hours or until meat is tender.
Serve over hot egg noodles (we use whole wheat).
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