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Categories:
flour chuck roast vegetable oil onion beans kernel corn carrots vegetable juice beef bouillon granules Worcestershire sauce fresh marjoram fresh oregano pepper bay leaf
Viewed: 41 - Published at: 9 years agoIngredients
- 2 tablespoons all-purpose flour
- 1 lb boneless chuck roast, cut into 3/4-inch cubes
- 2 tablespoons vegetable oil
- 1 medium onion, cut into thin wedges
- 2 cups frozen cut green beans
- 2 cups frozen whole kernel corn
- 1 12 cups carrots, sliced
- 2 12 cups vegetable juice
- 2 teaspoons beef bouillon granules
- 2 teaspoons Worcestershire sauce
- 1 12 teaspoons fresh marjoram, chopped or 12 teaspoon dried marjoram, crushed
- 1 12 teaspoons fresh oregano, chopped or 12 teaspoon dried oregano, crushed
- 14 teaspoon pepper
- 1 bay leaf
Method
- Place flour in plastic bag.
- Add meat cubes, shaking to coat.
- In a large pan, brown meat, in batches if necessary, in hot oil.
- Transfer meat to slow cooker.
- Add onion, green beans, corn, and carrots to slow cooker.
- Combine vegetable juice, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper and bay leaf.
- Pour over meat and vegetables in slow cooker.
- Cover and cook on low heat setting for 10 to 12 hours, or until meat and vegetables are tender.
- Discard bay leaf and serve.
