Crock-Pot Spicy Beef Stew - cooking recipe

Ingredients

3 c. shredded cabbage
3 lb. chuck roast
1 can (10 oz.) tomato soup, undiluted
1 c. minced onion
1/2 c. hot catsup
1/2 tsp. salt
2 Tbsp. sugar
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. chili powder
1 bay leaf
1 clove garlic, minced
1 tsp. dried oregano
1/4 c. water
2 Tbsp. all-purpose flour

Preparation

Place cabbage in crock-pot.
Place chuck roast on top of cabbage.
Combine soup, onion, catsup, salt, sugar, vinegar, Worcestershire sauce, bay leaf, garlic, chili powder, oregano and mix well.
Pour over meat.
Cover and cook on low for 10 to 12 hours.
Remove roast from pot and set aside.
Cover pot and turn temperature to high.
Combine water and flour and add to crock-pot and stir until thickened.
Slice roast and return to crock-pot for 10 minutes.
Serve over bread roll, rice or noodles.