1 cup beef broth
1/4 cup Light Zesty Italian Dressing
1/4 barbecue sauce
1 tsp. dried oregano leaves
1 lb boneless beef chuck for stew
2 cans sliced new potatoes
1-2 cans sliced carrots
1 large onion, cut into chunks (optional)
2 slices bacon, chopped (optional)
3 tbsp. flour
3 tbsp. water
Mix broth, dressing, barbecue sauce and oregano in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on low for 8 to 9 hours (or on high for 4 to 5 hours).
Transfer meat and vegetables to serving bowl with slotted spoon; cover with foil. Set aside.
Mix flour and water until well blended. Stir into juices in slow cooker; cover. Cook on high for 15 minutes or until sauce is slightly thickened. Spoon over meat and vegetables.