By Victoria Hart Glavin of Tiny New York Kitchen
Seriously, it doesn’t get much easier than this! Throw it in the slow cooker and go out and have fun.
INGREDIENTS
- 1 Pound Boneless Beef Chuck Pot Roast (Cut Into 3/4 Inch Pieces)
- 1 Tablespoon Canola Oil
- 4 Cups Water
- 1 Can Undrained Diced Tomatoes (14.5 Ounces)
- 2 Cups Frozen Mixed Vegetables
- 2 Medium Peeled & Chopped Potatoes
- 1 Ounce Onion Soup Mix
- 1 Teaspoon Instant Beef Bouillon Granules
- 1/2 Teaspoon Freshly Ground Pepper
- 1 Minced Garlic Clove
In a large-size skillet brown meat pieces in hot oil over a medium-high heat. Drain fat. In a 4 quart slow cooker place meat and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle into bowls and serve with hot French bread and a garden salad. Serves 6
___________
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.