Each meal comes with a handy shopping list. Here's another version of the old favorite. Heat a Dutch oven coated with cooking spray on medium until hot. Add 1 tablespoon vegetable oil to pot and reheat on medium until hot.
Return roast to pot.
Trim visible fat and slice. Separate fat from drippings and serve with roast. Save enough beef and cookies for Monday and enough sherbet for Thursday. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add 1 large sliced onion and 1 sliced green bell pepper, and cook 6 to 8 minutes or until vegetables are softened, stirring occasionally.