Fix-It and Forget-It

Makes 8 servings
Prep Time: 30 minutes
Cooking Time in a Dutch oven: 2-2½ hours
Cooking Time in a slow cooker: 6½ hours
Ideal slow-cooker size: 5-qt.

Ingredients:
1½-lb. boneless, beef chuck roast, trimmed of fat
1 envelope dry, low-sodium, onion soup mix
½ tsp. black pepper
6 cups water
2 cups cubed potatoes
8 medium-sized carrots, cut into chunks
1 medium-sized onion, chopped
1 cup frozen peas, thawed
1 cup frozen corn, thawed
5 Tbsp. cornstarch
6 Tbsp. cold water

To cook in a slow cooker:

1. Place beef in slow cooker. Sprinkle with soup mix and pepper.

2. Pour water around meat.

3. Cover. Cook on low 4 hours.
4. Remove roast and let stand 5 minutes.
5. Add vegetables to slow cooker. Cube beef and return to slow cooker.

6. Cover. Cook on low 1½ hours, or until veggies are tender.
7. Combine cornstarch and cold water until smooth. Stir into stew.

8. Cover. Cook on high 1 more hour.

To cook in a Dutch oven:

1. Place beef in center of Dutch oven. Sprinkle with soup mix and pepper.
2. Distribute potatoes, carrots, and onion around meat.
3. Pour water over vegetables.
4. Cover. Place in oven set at 325 degrees. Bake for 1½ hours.
5. Add peas and corn to Dutch oven. Cover and return to oven. Bake an additional 15 minutes.
6. Meanwhile, combine cornstarch and cold water in a container with a tight-fitting lid. Shake until smooth.
7. Pour water-cornstarch mixture over vegetables. Stir well.
8. Cover and return Dutch oven to oven. Continue baking until vegetables are tender and broth has thickened.
9. When meat and vegetables are finished, pull meat apart into bite-sized pieces, using two forks, or cut into chunks using a knife.
10. Stir meat, vegetables, and broth together before serving straight from the Dutch oven.