Ingredients
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1 lb boneless beef chuck roast, trimmed and cut into bite size pieces
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3 medium carrots, cut into 1/2-inch thick slices
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2 stalks celery, sliced into 1/2-inch thick slices
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2 small yukon gold potatoes, cut into 1/2-inch cubes
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1 medium sweet onion, chopped
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1/2 teaspoon seasoning salt
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1/2 teaspoon dried thyme
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1/2 teaspoon basil
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1/2 teaspoon dried oregano
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1 bay leaf
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2 (14 1/2 ounce) cans diced tomatoes
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1 cup beef broth
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1 tablespoon brown sugar
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1/2 cup frozen peas
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fresh parsley sprig
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1/2 cup frozen green beans
Instructions
- In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.
- Sprinkle with seasonings.
- Add bay leaf, tomatoes with their juices and broth and brown sugar.
- Stir until all ingredients are combined.
- Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.
- About 1 hour before soup is done, stir in the peas and green beans.
- Remove and discard bay leaf.
- To serve, garnish with parsley if desired.