BBQ Pot Roast Over Potatoes | Reynolds Brands

Ingredients

• 2 medium onions, sliced
• 2 medium green sweet peppers, cut into large wedges
• 3 to 3 ½ pounds boneless beef chuck roast, trimmed of fat
• 1 can (6 ounces) tomato paste
• 1/3 cup packed brown sugar
• 1/4 cup water
• 1/4 cup cider vinegar
• 2 tablespoons chili powder
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon salt (optional)
• Instant mashed potatoes or grits (prepared)
• Reynolds Kitchens® Slow Cooker Liner, Regular size
• Half each ingredient listed for regular size slow cookers