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.