INGREDIENTS:
* 3 cups coarsely chopped leeks
* 1 medium onion, diced, about 1/2 cup
* 1 cup frozen corn
* 2 medium carrots, chopped
* 3 medium potatoes, diced (I used Yukon Gold)
* 6 peppercorns
* 1 tbsp dried basil
* 1 tbsp dried rosemary
* 1 tbsp dried oregano
* 2 lbs. boneless top round roast, cut into 3/4″ pieces
* 1 - 15 oz. can plain (unseasoned) tomato sauce
* water
* beef boullion cubes

PREPARATION:
In a 5 qt. slow cooker, put all ingredients into the slow cooker in the order they are listed. After adding the tomato sauce, add enough cans of water to cover the contents of the crock. Put in 1 beef boullion cube for the can of tomatoes, plus one for every can (or partial can) of water.

You can cook this on Low for 6 - 8 hours, but I got making supper a bit late. I had the crock on High for 4 hours, then turned it down to Low for about an hour. I didn’t thicken it, as I liked that consistency.