Vegetable Beef Soup

• 1 lb boneless beef chuck roast, cut into 3/4 inch pieces
• 1 tablespoon cooking oil
• 4 cups water
• 1 (14 1/2 ounce) can tomatoes, undrained
• 2 cups frozen mixed vegetables
• 2 medium potatoes, peeled and chopped
• 1 ounce onion soup mix
• 1 teaspoon instant beef bouillon
• 1 garlic clove, minced
• 18 teaspoon black pepper

1. In a large skillet brown beef pieces,about half at a time in hot oil.
2. Drain off fat.
3. In a 3-4 quart crock pot combine beef and remaining ingredients.
4. Cover and cook on low setting for 8-10 hours.

boneless beef chuck roast, cooking oil, water, tomatoes, mixed vegetables, potatoes, onion soup, instant beef bouillon, garlic, black pepper

Taken from www.food.com/recipe/vegetable-beef-soup-45850 (may not work)