- 2 1/2 cups water
- 1 packet dry onion soup mix
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 pounds chuck roast
- 1 (10 ounce) package frozen bell pepper stir-fry mix
In a slow cooker combine the water, soup mix, Worcestershire sauce, garlic powder, marjoram, thyme and oregano.
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Add the meat and the stir-fry mix. Cook for half a day on high setting or all day on low setting, or until the meat falls apart. Pull the meat apart and stir all together.