- Average
- Average budget
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Ingredients
- • 2 pounds boneless beef chuck roast, trimmed of fat
- • 12 ounces tiny new potatoes, quartered
- • 4 medium carrots, cut into 1/2-inch pieces
- • 1 medium onion, cut into wedges
- • 1 can (10.75 oz) reduced-fat and reduced-sodium condensed cream of mushroom soup
- • 1 cup lower-sodium beef broth
- • 1 teaspoon dried marjoram or dried thyme, crushed
- • 2 cups frozen cut green beans (about 9 ounces)
Preparation
Step 1
Cut beef into 1-inch cubes. Coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add half of the beef cubes. Cook and stir until browned; remove from skillet. Add remaining beef cubes; cook and stir until browned. Drain off fat from beef. Place beef in a 3 1/2- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, beef broth, and marjoram. Stir to combine. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41/2 hours. If using low-heat setting, turn to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until green beans are tender.