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

Slow-Cooked Beef 'n' Veggies Recipe

Publisher Photo
“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.”
TOTAL TIME: Prep: 15 min. + marinating Cook: 8 hours
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + marinating Cook: 8 hours
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Cover and cook on low for 8-9 hours or until meat is tender. Yield: 2 servings.
Originally published as Slow-Cooked Beef 'n' Veggies in Cooking for 2 Fall 2007, p42

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.

Reviews for Slow-Cooked Beef 'n' Veggies

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Oct. 8, 2012

I used fat free Italian Dressing instead of the regular, and since my roast had a little fat on it, it didn't taste like a no fat recipe. It was still very moist and had depth to the flavor. Next time I will either boost my slow cooker up to high or cook for longer because although my meat was cooked after 8 hrs on low, my carrots were still too crisp and we like lthem soft with a pot roast.

MY REVIEW
Reviewed May. 12, 2009

SOUNDS GREAT. I WILL TRY IT. WE NEED MORE 2 PEOPLE RECIPES.

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