Source: dLife

A complete meal of beef and vegetables.

Servings

1 cooking spray
3.5 lb Beef, chuck arm pot roast, lean, raw, 1/8" trim (boneless)
1 Italian salad dressing, dry packet (0.6 oz packet)
3 tbsp quick cooking tapioca
14 floz fat free unsalted beef broth
16 oz Vegetables, mixed, tuscan blend, frozen

1 With cooking spray, coat a 3 1/2- or 4-quart slow cooker. Remove excess fat from meat. Coat a large skillet with cooking spray. Cook meat in hot skillet over medium heat until brown on all sides. Place meat in prepared cooker. Sprinkle with salad dressing mix and tapioca. Add beef broth.
2 Cover and cook on low-heat setting for 8 to 9 hours (or on high-heat setting for 4 to 4 1/2 hours).
3 If using low-heat setting, turn to high-heat setting. Add frozen vegetables to cooker. Cover and cook for 30 minutes more or until vegetables are tender.

Serve over whole wheat noodles.