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Ingredients

  • 2 tablespoons olive oil
  • 3 pounds chuck shoulder steak
  • 1 package (16 ounces) frozen stew vegetables
  • 1 package (13 ounces) slow cooker pot roast sauce

DIRECTIONS

  1. In large skillet, heat oil over medium-high heat; add steaks, in batches if necessary, and cook 5 minutes to sear both sides, turning once.
  2. Place vegetables in 5- to 6-quart slow cooker; place steaks on top of vegetables and pour sauce over steaks. Cover and cook on high 5 to 6 hours or on low 10 to 12 hours or until steaks are very tender.

NUTRITION
  • 411 Calories
  • 15g Fat (5g Saturated)
  • 134mg Cholesterol
  • 737mg Sodium
  • 16g Carbohydrates
  • 0g Fiber
  • 53g Protein
CATEGORIES

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