Slow Cooker Steak and Potatoes Dinner

With a slow cooker and a microwave, you can have a juicy, almost-effortless pot roast surrounded by bright vegetables.

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Servings 6

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( 8 ) Ratings

8 Ratings

5 Stars 11%

4 Stars 11%

3 Stars 56%

2 Stars 11%

1 Stars

Member Reviews ( 1 )

4db977f9-9a4e-4f3f-b608-0f78e58dc682

ingredients 9
Prep Time 25 min
Total Time 7 hr 25 min

Ingredients

1 1/2: lb beef tip steak, trimmed

3: tablespoons all-purpose flour

1: teaspoon salt

1/4: teaspoon pepper

1: tablespoon vegetable oil

1 1/2: cups sliced onions

1: can (14.5 oz) diced tomatoes, undrained

1: teaspoon sugar

1: bag (19 oz) Green Giant® frozen garden vegetable medley

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Directions

1 Spray 4- to 5-quart slow cooker with cooking spray. Sprinkle both sides of beef with flour, salt and pepper. In 12-inch skillet, heat oil over medium heat until hot. Cook beef in oil 6 to 8 minutes, turning occasionally, until brown on both sides.
2 Place onions in slow cooker. Top with beef and tomatoes; sprinkle with sugar.
3 Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
4 About 15 minutes before steak is ready to serve, microwave vegetables as directed on bag. Stir into beef mixture.

EXPERT TIPS

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Expert Tips

Substitute top or bottom round steak for the beef tip steak in this recipe if desired. Look for a cut that is on sale for added savings.

Substitute any bag of your favorite Green Giant® frozen vegetables for the garden vegetable medley.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 80mg; 80%;
Sodium: 700mg; 700%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 3g 3% Sugars 6g 6% ),
Protein: 34g; 34%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 15%;
Calcium: 6%;
Iron: 25%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Cookfortwo1214

report Posted Jan. 5, 2011 8:33 AM

I cannot for the life of me figure out why this recipe is called "Italian." I'll make it this week but I think I'll change the vegetable oil to olive oil, I'll add some garlic and oregano or basil, maybe some roasted red peppers, too.