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Submitted by: Marilyn Moseley from Oldtown, ID
Originally shared on the web 11/12/2021

8 Yukon Gold potatoes, diced
3 carrots, peeled and diced
1 stalk celery, diced
3 ripe tomatoes, quartered
1 lb. beef round steak, cubed
1 t. dried basil
1 t. dried oregano
1 t. dried thyme
salt and pepper to taste
10-3/4 oz. can cream of mushroom soup

In a 5-quart slow cooker, layer vegetables as listed; top with steak. Sprinkle with seasonings; spoon soup over all and stir to mix. Cover and cook on low setting for 8 hours, or on high setting for 3 to 4 hours. Stir just before serving; season with additional salt and pepper, if desired. Serves 6.