• 3 c. water
  • 2 small onions, chopped
  • 3 stalks celery, chopped
  • 2 carrots, sliced
  • 1 lb. canned tomatoes
  • 1 tsp. pepper
  • Salt as desired
  • 10 oz. pkg. frozen mixed vegetables
  • 1 lb. chuck roast or top round, diced, browned and drained
  • 2-4 T. beef base, granules or paste
  • 1/2 c. butter or margarine
  • 1/2 c. flour

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  1. Put all ingredients except butter and flour in slow cooker.
  2. Cover. Cook on Low 8-10 hours. One hour before serving, turn to high.
  3. Make a roux of 1 stick melted butter or margarine and 1/2 cup flour. Stir until smooth.
  4. Pour into slow cooker and stir until thickened.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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