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 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

“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.”

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.

Nutrition Facts

3 ounce-weight: 372 calories, 5g fat (2g saturated fat), 68mg cholesterol, 1795mg sodium, 48g carbohydrate (20g sugars, 6g fiber), 31g protein.

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

Reviews

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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.