Serves 6 to 8. Recipe is by Creighton Dupont.
1 (2- to 3-lb.) chuck roast
1 tsp. ground ginger
1 tsp. basil
1 (32-oz.) jar Mama Mia’s spaghetti sauce
1 (4-oz.) can sliced mushrooms, drained
1 (14½-oz.) can fire-roasted tomatoes
1 cup prepared onion, celery, bell pepper mix
1. Season chuck roast with ginger and basil and brown over medium-high heat on stove top.
2. Place in slow cooker when browned and add in other ingredients.
3. Cook on High for 4 hours and reduce heat to Low. Cook for an additional 9 hours.
4. Serve over cooked spaghetti.
Note: Mama Mia’s spaghetti sauce may be found at Associated Grocers stores.