Ingredients Jump to Instructions ↓

  1. 1-1/3 pounds round steak

  2. 3 tablespoons flour

  3. 1 teaspoon salt

  4. 1/8 teaspoon pepper

  5. 1 teaspoon dry mustard

  6. 1 tablespoon butter

  7. 2 tablespoons olive oil

  8. 2 onions, chopped

  9. 4 cloves garlic, minced

  10. 16-ounce bag baby carrots

  11. 14 1/2-ounce can diced tomatoes, undrained

  12. 3 tablespoons tomato paste

  13. 1 tablespoon Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Cut steak into 4 equal pieces. Mix flour, salt, pepper, and mustard on plate. Coat steak in this mixture, then place on waxed paper. Pound flour mixture into steak.

  2. Heat butter and olive oil in large saucepan. Add steaks; brown on one side, then place in 4-quart slow cooker. Add onions and garlic to pan; cook 3-4 minutes to remove pan drippings. Add to crockpot along with carrots.

  3. Add half of the diced tomatoes to crockpot. Stir tomato paste and Worcestershire sauce into remaining tomatoes in can; add to slow cooker. Cover and cook on low 8-9 hours until meat and vegetables are tender. Serve with cooked egg noodles or mashed potatoes. Serves 4


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