Easy Slow-Cooker Beef Short Rib Supper

Ingredients

• 1.5 cups baby carrots 
• 3 pounds beef ribs cut into rib sections
• 0.5 cup chili sauce 
• 10.8 ounces campbell's® condensed cream of celery soup canned
• 1.5 cups green beans frozen thawed (from 1-pound bag)
• 0.5 teaspoon garlic 
• 12 small potatoes - remove skin whole red
• 0.5 teaspoon lawry's seasoned salt 
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan
• slow cooker
• tongs

Directions

1. Spray 5- to 6-quart slow cooker and 12-inch nonstick skillet with cooking spray.
2. Sprinkle ribs with seasoned salt. Cook ribs in skillet over medium-high heat 6 to 8 minutes, turning occasionally, until well browned.
3. Remove ribs from skillet with fork or tongs; place in cooker.
4. Add potatoes and carrots.
5. Mix soup, chili sauce, Worcestershire sauce and garlic pepper in small bowl; pour over ribs and vegetables.
6. Cover and cook on Low heat setting 7 to 9 hours.
7. Skim and discard fat if desired. Stir in green beans. Increase heat setting to High. Cover and cook 10 to 15 minutes or until beans are tender.