Ingredients
1 beef top round roast (3 pounds)1 large onion, halved and sliced1 large green pepper, cut into 1/2-inch strips1 large sweet red pepper, cut into 1/2-inch strips1 cup water4 garlic cloves, minced1/3 cup cornstarch1/2 cup reduced-sodium soy sauce2 teaspoons sugar2 teaspoons ground ginger8 cups hot cooked brown rice
Preparation
Place roast, onion and peppers in a 5-qt. slow cooker. Add water and garlic. Cook, covered, on low until meat is tender, 6-8 hours.
Remove beef to a cutting board. Transfer vegetables and cooking juices to a large saucepan. Bring to a boil. In a small bowl, mix cornstarch, soy sauce, sugar and ginger until smooth; stir into vegetable mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Cut beef into slices. Stir gently into sauce; heat through. Serve with rice.
