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Submitted by: Jennifer Wilson from Saginaw, TX
Originally shared on the web 02/27/2008

1 t. oil
1 lb. boneless beef round steak, cubed
3 potatoes, peeled and cubed
1 c. baby carrots
14-1/2 oz. can beef broth
14-1/2 oz. can stewed tomatoes
.75-oz. pkg. garlic & herb salad dressing mix
2/3 to 1 c. water
cooked egg noodles

Heat oil in a skillet over medium heat. Add steak; brown on both sides. Place steak, drippings and remaining ingredients in a slow cooker. Add water to desired consistency,. Cover and cook on low setting for 8 to 10 hours. Serve over hot buttered noodles. Serves 4 to 6.