Ingredients:

• 1 1/2 cups frozen pepper strips, Birds Eye
• 1 cup Frozen chopped onions, Ore-Ida
• 1 cup frozen sliced carrots, Birds Eye
• 1 can (15-ounce) diced tomatoes, drained, Muir Glen
• 12 whole peeled garlic cloves, Christopher Ranch
• 2 1/2 pounds veal shoulder, rinsed and patted dry
• 1 teaspoon garlic salt, Lawry’s
• 1 teaspoon ground black pepper
• 1 can (10-ounce) condensed tomato soup, Campbell’s
• 3/4, cup low-sodium beef broth, Swanson
• 1 tablespoon paprika
• 1 jar (7-ounce) Spanish olives, drained, Early California

Directions

1. In a 5-quart slow cooker, combine pepper strips, onions, carrots, tomatoes, and garlic cloves.

2. Season veal shoulder with garlic salt and pepper. Place in slow cooker on top of vegetables.

3. In a small bowl, stir together the tomato soup, beer broth, and paprika. Pour over veal shoulder. Top with Spanish olives.

4. Cover and cook on Low setting for 6 to 8 hours. Remove veal shoulder and let rest 5 to 10 minutes before carving.

5. Strain and drain cooking liquid, reserving the olives. Reheat, return olives to the pan, and serve as sauce on the side.