Slow-Cooked Beef 'n' Veggies Recipe

Nutrition Facts

  • One serving:
  • 3 ounces cooked beef with 2 cups vegetables (prepared with fat-free salad dressing; calculated without seasoned salt)
  • Calories:
  • 372
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 68 mg
  • Sodium:
  • 1795 mg
  • Carbohydrate:
  • 48 g
  • Fiber:
  • 6 g
  • Protein:
  • 31 g


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Slow-Cooked Beef 'n' Veggies

Cooking for 2 - try a FREE ISSUE today!

“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.”

SERVINGS: 2

CATEGORY: Lower Fat

METHOD: Overnight Recipes

TIME: Prep: 15 min. + marinating Cook: 8 hours

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.


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