I’m a busy pastor’s wife and mother of three, and this delicious, inexpensive dish helps my day run smoother. The steak is so tender and flavorful, my kids gobble it up and my husband asks for seconds!
—LAEL GRIESS HULL, IA
PREP: 15 MIN. • COOK: 7 HOURS • MAKES: 6 SERVINGS
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 beef top round steak (1 1/2 pounds), cut into six pieces
2 large carrots, sliced
1 celery rib, sliced
1 can (8 ounces) tomato sauce
2 garlic cloves, minced
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon Worcestershire sauce
3 cups hot cooked brown rice
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Transfer to a 4-qt. slow cooker.
2. In a small bowl, combine carrots, celery, tomato sauce, garlic, bay leaf, Italian seasoning and Worcestershire sauce. Pour over beef.
3. Cover and cook on low 7-9 hours or until beef is tender. Discard bay leaf. Serve with rice.
FREEZE OPTION Place steak and vegetables in freezer containers; top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Cook to Cook
This was a delicious change of pace from the usual “pot roast.” I did add a can of diced tomatoes (Italian style) and this enhanced the gravy. I also added more carrots because we really like them. Wonderful recipe and definitely a keeper!
—DEDEH