3lbBottom Round Roastcut into 3 to 4 steaks, tenderized (top round also works)
2tbspOil
1/2cFlour
1/4tspSalt
1/8tspPepper
FOR COOKING:
2cBeef Brothif using bouillon, use 1 tsp per cup of boiling water
14ozCan of Crushed Tomatoes(generally available in 28 oz cans, so use half)
14.5ozCan of Diced Tomatoesjuices included!
2tbspWorcestershire Sauce
1cOniondiced
1cGreen Bell Pepperdiced
Garlic Powderto taste
Salt and Pepperto taste
FOR SERVING:
Fresh Parsleychopped, for garnish
Mashed Potatoes
Green Beans
Salt and Pepperto taste
Instructions
Cut a bottom round roast into 3 to 4 steaks. I find this easiest when it's partially frozen and use a sharp knife. Pound slightly to make all steaks an even thickness and then tenderize to create those holes. If you don't have a meat tenderizer, use a fork.
Season each with salt and pepper, then dredge to create a light coating of flour.
Heat a large stock pot over medium high heat and add oil. Sear each steak on all sides until golden brown. They will not be fully cooked at this point.
Place the steaks into the slow cooker and top with beef broth.
Add all of the remaining ingredients for cooking. Cook for 7-8 hours or until the meat is literally fork tender. It should be falling apart.
Serve with mashed potatoes and green beans, give a final seasoning of salt and pepper, to taste. Garnish with freshly chopped parsley and spoon over some of that flavorful gravy. Enjoy!