1 red bell pepper, seeded and cut into 1/2-inch strips 1 green bell pepper, seeded and cut into 1/2-inch strips 2 small onions, quartered with segments separated 1 (3-1/2-pound) bottom round roast 1 (8-ounce) package fresh mushrooms, sliced 1 (24-ounce) jar spaghetti sauce 1/4 cup water 3 garlic cloves, chopped 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon black pepper

1. Place bell pepper strips and onions in a 6-quart slow cooker. Place roast over vegetables. Place mushrooms over roast then pour spaghetti sauce and water over top.
2. Add garlic, basil, salt, and pepper. Stir gently, cover, and cook on low setting for 8 hours, or until meat is fork-tender.