For larger appetites, spoon this homey beef and vegetable stew over egg noodles or mashed potatoes.




  • Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside. Lightly coat a large skillet with cooking spray; heat over medium heat. Trim fat from meat. Brown roast on all sides in hot skillet.

  • Place roast in the prepared cooker. Sprinkle with salad dressing mix and tapioca. Pour broth over all.

  • Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. If using low-heat setting, turn to high-heat setting. Add frozen vegetables to cooker. Cover and cook about 30 minutes more or until tender. Makes 6 servings.


Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your beef and vegetables are finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

338 calories; 8 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 134 mg cholesterol; 787 mg sodium. 855 mg potassium; 11 g carbohydrates; 2 g fiber; 3 g sugar; 50 g protein; 2235 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 12 mcg folate; 6 mcg vitamin b12; 30 mg calcium; 6 mg iron;