Ingredients: • 2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes • 12 ounces tiny new potatoes, quartered • 4 medium carrots, cut into ½ inch pieces • 1 medium onion, cut into wedges • 1 (10.75 ounce) can reduced-fat, reduce...

Ingredients:
• 2 pounds boneless beef chuck roast,
trimmed and cut into 1-inch cubes
• 12 ounces tiny new potatoes, quartered
• 4 medium carrots, cut into ½ inch pieces
• 1 medium onion, cut into wedges
• 1 (10.75 ounce) can reduced-fat,
reduced-sodium cream of mushroom soup
• 1 cup reduced-sodium beef broth
• 1 teaspoon dried marjoram or dried thyme, crushed
• 2 cups frozen cut green beans

Directions:
1. Coat a large skillet with cooking spray; heat over
medium-high heat. Trim any fat from beef cubes.
Add half of the beef cubes. Cook and stir until brown;
remove from skillet. Add the remaining beef cubes;
cook and stir until brown. Drain off any fat.
2. Place meat in a 3 ½ or 4-quart slow cooker. Add
potatoes, carrots, onion, cream of mushroom soup,
broth, and marjoram. Stir to combine.
3. Cover and cook on low-heat setting for 8 to 9 hours
or on high-heat setting for 4 to 4 ½ hours.
4. If using low-heat setting, turn cooker to high-heat
setting. Stir in green beans. Cover and cook about 30
minutes more or just until beans are tender.