Directions

• Combine the first six ingredients. Cut roast in half; rub with
• seasonings. In a large skillet, brown beef in oil on all sides.
• Transfer to a 4- or 5-qt. slow cooker. Top with onion and red
• pepper.
• In a small bowl, combine the tomato sauce, brown sugar, honey,
• mustard, Worcestershire sauce, soy sauce, garlic, vinegar and salt;
• pour over vegetables. Cover and cook on low for 6-8 hours or until
• meat is tender.
• Remove roast; cool slightly. Strain cooking juices, reserving
• vegetables and 1-1/4 cups juices; skim fat from reserved juices.
• Shred beef with two forks and return to slow cooker. Stir in
• reserved vegetables and cooking juices; heat through. Serve with
• noodles. Yield: 6 servings.