Round Steak And Vegetable Casserole Recipe
Ingredients
| Round steak - 2 pounds, 1/2-inch thick | ||
| Garlic salt | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper - 1/4 to 1/2 teaspoon | ||
| Onion | 1 | |
| Potatoes - 3 to 4, quartered | ||
| Carrots - 3 to 4, sliced | ||
| Frenc-style green beans - 1 can of 14 1/2-ounces, drained | ||
| Tomato soup - 1 can of 10 3/4 ounces | ||
| Stewed tomatoes - 1 can of 14 1/2 ounces | ||
Directions
MAKING
1) Cut the meat neatly into serving-sized pieces.
2) In a slow cooker, put the pieces of meat and add the seasoning. Stir well.
3) Add the carrots, potatoes and green beans. Top with the tomatoes and soup.
4) Cover the cooker and cook over high heat for 1 hour. Reduce to the heat to low and cook for another 8 hours. During the final 30 minutes of cooking, remove the cover.
SERVING
5) Serve hot.
1) Cut the meat neatly into serving-sized pieces.
2) In a slow cooker, put the pieces of meat and add the seasoning. Stir well.
3) Add the carrots, potatoes and green beans. Top with the tomatoes and soup.
4) Cover the cooker and cook over high heat for 1 hour. Reduce to the heat to low and cook for another 8 hours. During the final 30 minutes of cooking, remove the cover.
SERVING
5) Serve hot.
Chef
