1 tbsp. olive oil
1 lb. beef roast, cut into 1/2-inch cubes
1/8 tsp. salt
1/8 tsp. pepper
8 small red potatoes (unpeeled)
2 c. baby carrots, cut small
1 (12 oz.) jar beef gravy
2 tbsp. ketchup
1 1/2 c. frozen green beans, thawed

Heat oil in large skillet. Add beef; season with salt and pepper. Cook 3 to 5 minutes or until browned. In 3 1/2 to 4-quart crock-pot, combine beef with all ingredients except green beans. Cover and cook on low for 7 to 8 hours.

About 20 minutes before serving, stir thawed green beans into stew. Increase setting to high. Cover and cook an additional 15 to 20 minutes or until green beans are tender.