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Slow-Cooked Beef 'n' Veggies Recipe

Photo by: Taste of Home Slow-Cooked Beef 'n' Veggies Recipe

“My husband and I came up with this soothing slow cooker recipe,” says LaDonna Reed of Ponca City, Oklahoma. “It's simple, has lots of flavor and is low in fat.”

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Slow-Cooked Beef 'n' Veggies Recipe

Prep: 15 min. + marinating Cook: 8 hours

Yield: 2 Servings

15 480 495

Ingredients

1 boneless beef top round steak (1/2 pound), cut into two pieces
Dash seasoned salt, optional
Dash pepper
Dash garlic powder
1 cup Italian salad dressing
1/2 cup water
1 tablespoon browning sauce
2 medium carrots, cut into 2-inch pieces
2 medium red potatoes, cubed
1 small onion, sliced
1/2 small green pepper, cut into small chunks

Directions

Sprinkle one side of steak with seasoned salt if desired and pepper; sprinkle other side with garlic powder. Place in a large resealable plastic bag; seal bag and refrigerate for 2-3 hours or overnight.
In a 3-qt. slow cooker, combine the salad dressing, water and browning sauce. Add carrots and potatoes; toss to coat. Add steak and coat with sauce. Top with onion and green pepper.
Cover and cook on low for 8-9 hours or until meat is tender. Yield: 2 servings.

Nutritional Facts 3 ounces cooked beef with 2 cups vegetables (prepared with fat-free salad dressing; calculated without seasoned salt) equals 372 calories, 5 g fat (2 g saturated fat), 68 mg cholesterol, 1,795 mg sodium, 48 g carbohydrate, 6 g fiber, 31 g protein.

Originally published as Slow-Cooked Beef 'n' Veggies in Cooking for 2 Fall 2007, p42

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