Vegetable Beef Soup

Adapted from Better Homes and Garden

1 lb lean boneless beef chuck pot roast, cut into 1 inch pieces
1 T cooking oil
2 cups beef broth
2 cups water
1 14.5 - ounce can diced tomatoes, undrained
2 cups frozen mixed veggies
2 medium russet potatoes, peeled and diced
1/2 of a 2 ounce packet of onion soup mix
1 tsp instant beef bouillon granules
1 clove garlic
1/2 tsp black pepper

1. In a large skillet, brown beef pieces, about half at a time in hot oil. Drain off fat.

2. In your crock pot, combine beef and remaining ingredients.

3. Cover and cook on low for 8-10 hours or high for 5-6 hours.