Ingredients
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes2 teaspoons canola oil1-1/2 pounds red potatoes, cut into 1-inch cubes3 medium carrots, cut into 1-inch lengths1 medium onion, chopped1/2 cup chopped celery1 can (28 ounces) crushed tomatoes, undrained3 tablespoons quick-cooking tapioca2 tablespoons dried basil1 tablespoon sugar1/2 teaspoon salt1/8 teaspoon pepper
Preparation
In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker.
Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top.
Cover and cook on high for 5-6 hours or until meat and vegetables are tender.
