Slow Cooker Pepper Steak Recipe

Place roast, onion and peppers in a 5-qt. slow cooker. Add water and garlic. Cook, covered, on low 6-8 hours or until meat is tender. Remove beef to a cutting board. Transfer vegetables and cooking juices to a large saucepan. Bring to a boil. In a small bowl, mix cornstarch, soy sauce, sugar and ginger until smooth; stir into vegetable mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Cut beef into slices. Stir gently into sauce; heat through. Serve with rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.