1-1/2 pounds lean beef stew meat 1/2 teaspoon seasoned salt 1/4 teaspoon pepper 1 jar (12 oz.) brown gravy 1 can (14-1/2 oz.) dice tomatoes, undrained 3 medium potatoes, cut into 2-inch pieces 2 medium onions, cut into quarters 1 small bag (8 oz.) baby-cut carrots (about 30) 1. Spray 12-inch skillet with cooking oil; heat over medium-high heat. Sprinkle beef with seasoned salt and pepper. Cook beef about 5 minutes, stirring frequently, until brown; don't drain. 2. Mix gravy and tomatoes in 3-1/2- to 6-quart slow cooker. Stir in beef and remaining ingredients. 3. Cover and cook on low heat setting for 9 hours or until vegetables and beef are tender.
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