Vegetable Beef Soup

This recipe is from my faithful red plaid Better Homes and Gardens cookbook.  If you don't have one, order it immediately. Seriously. It has never failed me.  I have this pretty bridal version.


Vegetable Beef Soup
Prep: 25 minutes      Cook: 8-10 hours low or 4-5 hours high   
Makes:   6 main dish servings


1 lb. boneless beef chuck pot roast, cut into bite-sized pieces
1 Tbsp. cooking oil
4 C. water
1 14.5-ounce can diced tomatoes, undrained
2 c. frozen mixed vegetables
2 c. frozen diced hash brown potatoes or 2 medium potatoes, peeled and chopped [I did the real deal. very yummy]
1 1-ounce envelope onion soup mix (1/2 of a 2-ounce pkg.) [yes, that's straight from the recipe book... at least they're detailed! haha]
1 tsp. instant beef bouillon granules
1/8 tsp. black pepper
1 clove garlic, minced or 1/8 tsp garlic powder

-In a large skillet, brown meat pieces in hot oil.  Drain the fat.  In a 3 1/2 or 4 quart slow cooker, place meat and remaining ingredients.  [mine is 6 quarts. still.]
- Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.     

I cooked meat and chopped veggies the night before and refrigerated those pieces.  Then, popped it all in the next morning before work. SUPER easy.