Ingredients
1 1/2
lb boneless beef round steak
1/2
teaspoon peppered seasoned salt
6
to 8 small red potatoes, cut into fourths
1 1/2
cups ready-to-eat baby-cut carrots
1
medium onion, sliced
1
can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1
jar (12 oz) beef gravy
Chopped fresh parsley, if desired
Preparation
Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.
In 4- to 5-quart slow cooker, layer potatoes, carrots, beef and onion. In medium bowl, mix tomatoes and gravy; spoon over mixture in slow cooker.
Cover; cook on Low heat setting 7 to 8 hours. Sprinkle with parsley. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
