2 pound boneless beef chuck roast 2 medium onions, cut into 1-in. chunks 1 large red sweet pepper, cut into 3/4-in. pieces 1 14-ounce jar spaghetti sauce 1-1/2 pound zucchini, cut into 3/4-in. chunks Salt Pepper Hot cooked spaghetti (optional)
1. Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, onions, and red sweet pepper. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours or on cook high-heat setting for 5 hours. 2. If cooking on low, turn cooker to high. Add zucchini; cook 1 hour more or until meat is tender. Season to taste with salt and pepper. Serve over hot cooked spaghetti, if desired. Makes 6 to 8 servings.
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