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Prep Time: 25 Minutes Cook Time: 540 Minutes |
Ready In: 565 Minutes Servings: 6 |
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Ingredients:
1 lb boneless beef chuck roast, cut into 3/4 inch pieces |
1 tablespoon cooking oil |
4 cups water |
1 (14 1/2 ounce) can tomatoes, undrained |
2 cups frozen mixed vegetables |
2 medium potatoes, peeled and chopped |
1 ounce onion soup mix |
1 teaspoon instant beef bouillon |
1 garlic clove, minced |
1/8 teaspoon black pepper |
Directions:
1. In a large skillet brown beef pieces,about half at a time in hot oil.
2. Drain off fat.
3. In a 3-4 quart crock pot combine beef and remaining ingredients.
4. Cover and cook on low setting for 8-10 hours.
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