Slow-Cooked Beef ‘n’ Veggies

Name: Slow-Cooked Beef 'n' Veggies
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 2 servings.
Ingredients: 1 boneless beef top round steak (1/2 pound), cut into 2 pieces; Dash seasoned salt, optional; Dash pepper; Dash garlic powder; 1 cup Italian salad dressing; 1/2 cup water; 1 tablespoon browning sauce, optional; 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

My husband and I came up with this soothing slow-cooker recipe. It's simple and filling, with lots of flavor.—LaDonna Reed, Ponca City, Oklahoma

Ingredients

1 boneless beef top round steak (1/2 pound), cut into 2 pieces
Dash seasoned salt, optional
Dash pepper
Dash garlic powder
1 cup Italian salad dressing
1/2 cup water
1 tablespoon browning sauce, optional
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 1 side of steak with seasoned salt if desired and pepper; sprinkle other side with garlic powder. Cover 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 until meat is tender, 8-9 hours.

Nutrition Facts

1 serving: 505 calories, 22g fat (3g saturated fat), 63mg cholesterol, 1283mg sodium, 36g carbohydrate (14g sugars, 5g fiber), 29g protein.

Originally published as Slow-Cooked Italian Beef & Vegetables in Cooking for 2 Fall 2007

Reviews

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Average Rating:

laura70

May 13, 2019

I ended up adding a packet of beef stew dry seasoning. The Italian dressing made it a little too wangy for me. If you're the type of person that pours Italian dressing on your steaks then this is the recipe for you.
galinthewoods

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.
katthyr000

May 12, 2009

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