2 1/2 lb. chuck roast
2 (8 oz.) cans tomato sauce
1 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
2 lg. red peppers, diced (1/8")
6 carrots, cubed
1 c. cut celery
1/2 green pepper, chopped
1 med. onion, chopped
1 slice white bread, cubed