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1
In a nonstick skillet, heat oil over medium high heat.
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2
Pat roast dry with paper towel and brown in skillet on all sides.
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3
Transfer to slow cooker stoneware.
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4
Reduce heat to medium.
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5
Add onions and celery and cook, stirring, until softened.
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6
Add garlic, thyme, salt and peppercorns and cook, stirring, for 1 minutes.
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7
Add flour and cook, stirring for 1 minute.
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8
Add beef broth and bay leaf and cook, stirring, until mixture thickens.
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9
Pour mixture over roast.
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10
Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until meat is tender.
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11
Stir green peppers and steak sauce into gravy.
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12
Cover and cook on HIGH for 30 minutes, until peppers are soft.
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13
To serve, discard bay leaf, place roast on a deep platter and spoon sauce over top.
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14
TIP: If you feel the gravy is not thick enough after the roast has finished cooking, add a flour thickener.
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15
Transfer the meat to a deep platter and keep warm.
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16
Pour the sauce into a saucepan and heat slowly.
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17
Meanwhile, in a small mixing bowl, place 2 Tbs.
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18
all purpose flour.
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19
Add the sauce, a tablespoonful at a time, stirring after each addition, until mixture is smooth.
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20
When you have about 1/2 cup, add the mixture to the saucepan and bring to a boil over medium low heat.
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21
Stirring constantly, until the sauce thickens.
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22
Pour over roast and serve.
