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Slow-Cooked Beef 'n' Veggies

 Slow-Cooked Beef 'n' Veggies
“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.”
2 ServingsPrep: 15 min. + marinating Cook: 8 hours


  • 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


  • 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,

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Slow-Cooked Beef 'n' Veggies (continued)

Nutritional Facts: 48 g carbohydrate, 6 g fiber, 31 g protein.