This recipe actually comes from the big red & white Better Homes & Gardens cookbook but we love it so I thought I'd share. It's super easy...just throw everything in the crockpot & you're good to go!
1 lb. boneless beef chuck pot roast cut into 3/4 inch pieces
1 tbsp cooking oil
4 cups water
(1) 14.5 ounce can diced tomatoes, undrained
2 cups frozen mixed vegatables
2 cups frozen diced hash brown potatoes or 2 medium potatoes, peeled & chopped
(1) 1 ounce envelope dry onion soup mix
1 tsp beef bouillon granules
1/8 tsp black pepper
1 clove garlic, minced or 1/8 tsp garlic powder
In a large skillet, brown meat pieces in hot oil. Drain fat and put meat in slow cooker. Add remaining ingredients and cook on low for 8-10 hours or high for 4-5 hours.