Prep time: 25 mins Cook Time: 8-10 hours (low) or 4-5 hours (high)
Serves: 4 to 5
1 pound boneless beef chuck roast, cut into 1-inch pieces
1 tablespoon cooking oil
2 14 1/2-oz can diced tomatoes, undrained
1 cup water
3 medium carrots, sliced
2 small potatoes, peeled and cut into 1/2-inch cubes
1 cup chopped onion
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/2 cup frozen green beans
In a large skillet, brown meat in hot oil over medium-high heat.
Transfer meat to slow cooker. Add undrained tomatoes, water, carrots, potatoes, onion, green beans, salt and thyme to cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
