Ingredients:
- 2 to 3 lbs. lean chuck roast (trim any visible fat)
- 1 16-ounce can of stewed or canned tomatoes, drained of liquid (can be chopped if desired)
- 1 small to medium onion, chopped
- 2 large carrots, peeled and chopped into 1/2" pieces
- 2 medium potatoes, peeled and cut into bite-size chunks
- 1 pkg. dry onion soup mix
- 1 clove garlic, peeled and crushed
- 1 bay leaf
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- salt to taste if desired after cooking
Preparation:
Mix all ingredients, add beef, put some of the tomato and spices on top of the beef, cook in Crock Pot.Cook on low 8-10 hours or until tender. Remove bay leaf before serving. Serve hot, with crusty rolls and salad.
Shared by Ness
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