5 to 7 lb. chuck roast
6 to 8 oz. frozen corn
6 to 8 oz. frozen peas
12 to 16 oz. carrot slices
1 can French cut green beans, drained
1 (29 oz.) can whole/diced canned potatoes
1 (14 oz.) can Del Monte diced tomatoes with basil, garlic and oregano
1 large white onion or 1/2 pkg. pearl onions, finely chopped
1 beef stew seasoning packet
beef bouillon cubes (1 per 1 cup water added)
garlic salt, to taste
pepper, to taste
4 to 6 cups 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