Vegetable Beef Soup - Better Homes and Gardens Cookbook

This recipe is very good. I made this for dinner 2-11-12

1 pound boneless beef chuck pot roast, cut into 3/4-inch pieces
1 tablespoon cooking oil
4 cups water
1 (14.5 oz) can diced tomatoes, undrained
2 cups frozen mixed vegetables
2 cups frozen diced hash brown potatoes or 2 medium potatoes, peeled and chopped
1 ( 1 oz) envelope onion soup mix
1 teaspoon instant beef bouillon granules
1/8 teaspoon black pepper
1 clove garlic, minced, or 1/8 teaspoon garlic powder

In a large skillet brown meat pieces, half at a time, in hot oil. Drain fat. In a 3 1/2 - 4 quart slow cooker place meat and remaining ingredients.

Cover and cook on low-heat setting for 8-10 hours or on high setting for 4-5 hours.

Makes 6 main dish servings.