Round steak turns so tender when you put it in a slow cooker. I like to serve this dish with mashed potatoes.
—LORSKYNY TASTE OF HOME ONLINE COMMUNITY
PREP: 35 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
1 1/2 pounds beef top round steak
1/4 cup all-purpose flour
2 teaspoons ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
2 tablespoons butter
1 can (14 1/2 ounces) diced tomatoes
2 celery ribs, finely chopped
2 medium carrots, grated
1 medium onion, finely chopped
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1. Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, mustard, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
2. In a large skillet, brown meat in oil and butter on both sides. Transfer meat to a 3-qt. slow cooker. Combine the tomatoes, celery, carrots, onion, Worcestershire sauce and brown sugar; pour over meat.
3. Cover and cook on low for 6-8 hours or until meat is tender.
PER SERVING 287 cal., 12 g fat (4 g sat. fat), 74 mg chol., 524 mg sodium, 16 g carb., 3 g fiber, 28 g pro. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 starch.