Copyright © 2014 The FOURnet Information Network. All rights reserved.

5-7 lb. chuck roast
6-8 oz. frozen corn
6-8 oz. frozen peas
12-16 oz. carrot slices
1 can French cut green beans, drained
1 29 oz. can whole/diced canned potatoes
1 14.5 can Delmonte diced tomatoes with basil, garlic and oregano: 14.5 oz. can
1 large white onion or 1/2 pkg. of pearl onions, finely chopped
1 beef stew seasoning packet
beef bouillon cubes (1 per 1 c. water added)
garlic salt, to taste
pepper, to taste
4-6 c. warm water

Slice off excess fat from chuck and cut into bite size pieces. Add all ingredients into Crock-Pot. Add more or less ingredients to size desired. Set Crock-Pot to high and cook until vegetables are tender and meat is cooked through.

Submitted by: Kaitlyn Bartek
Share: Add review or comment

Page 1 of 2
 Rating: 4.7 / 5 - Reviews: 23   Sort by: 
Mar 2, 2:39 PM
Susan (Illinois) says:
Feb 16, 1:10 PM
Tina Burns says:
Nov 26, 6:52 PM
Anika R. (Georgia) says:
Sep 26, 2:26 PM
David Buckley (Minnesota) says:
Dec 10, 11:43 AM
Nancy (California) says:
Aug 10, 11:35 AM
Jokemac (North Carolina) says:
Mar 8, 11:41 PM
Tina Cass (Ohio) says:
Mar 2, 5:30 PM
Crystal (California) says:
Feb 2, 2:33 PM
Pete Z (Connecticut) says:
Jan 22, 2:32 PM
Tom (United States) says:
Dec 5, 3:43 PM
Shell (Indiana) says:
Sep 18, 1:44 PM
Kat (New York) says:
Aug 4, 10:58 AM
Ruthie (Idaho) says:
Jul 11, 10:50 AM
Candice (North Carolina) says:
Mar 8, 5:23 PM
Beni (California) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood