Recipe submitted by Rita Morgan, Pueblo
1 onion, chopped
2 pounds beef chuck roast, cubed
1/4 teaspoon salt
1 green pepper, chopped
3 carrots, peeled and sliced
3 stalks celery, sliced
3 cloves garlic, minced
1 (14.5-ounce) can petite diced tomatoes
1 cup beef broth, divided
2 tablespoons cornstarch
1 (15-ounce) can hominy, drained and rinsed
Place onion in a lightly greased slow cooker; top with beef. Sprinkle with salt. Add green pepper, carrots, celery and garlic to slow cooker. Pour tomatoes with juice and 3/4 cup broth over all. Cover and cook on low setting for 8 hours. In a bowl, mix together cornstarch and remaining broth until smooth; stir into slow cooker during the last 15 minutes of cooking. Stir in hominy and heat through.
Courtesy of Gooseberry Patch, All-Time-Favorite Recipes from Colorado Cooks