Slow-Cooker Vegetable Beef Stew

Ingredients

3 tablespoons olive oil

2 pounds venison roast or beef chuck roast

1 tablespoon garlic powder

Salt (to taste)

Pepper (to taste)

3 or 4 carrots, peeled and chopped

2 medium peppers, chopped

1 medium onion, diced large

2 sweet potatoes, cut into chunks

1 or 2 white potatoes, cut into chunks

1 28-ounce can stewed tomatoes

1 14-ounce can coconut milk

Serves: 8-10

Instructions

Heat oil in frying pan over medium-high heat.

Season roast with garlic, and salt and pepper to taste.

Brown roast on both sides in frying pan.

Remove roast from pan; put in slow cooker with remaining ingredients.

Cover and cook on low about 8 hours.