2 lb boneless beef chuck eye roast
1/4 cup steak sauce
1 medium onion, sliced into thin rings
1 can (14 1/2-oz) diced tomatoes
2 tbsp all-purpose flour
1/4 cup water
Cut the roast into bite-size pieces and place in a crock-pot or slow cooker. Add the steak sauce (I recommend A1 but use your choice) and stir to mix. Top with the onion slices; pour the undrained tomatoes overall. Place lid on cooker and cooker on low 9 to 10 hours or on high 4 to 5 hours.
Combine the flour and water together until smooth; stir into the beef mixture. Replace lid and cook about 5 more minutes until juices are thickened, stirring a couple of times.
Yield: 6 to 8 servings
1 medium onion, sliced into thin rings
1 can (14 1/2-oz) diced tomatoes
2 tbsp all-purpose flour
1/4 cup water
Cut the roast into bite-size pieces and place in a crock-pot or slow cooker. Add the steak sauce (I recommend A1 but use your choice) and stir to mix. Top with the onion slices; pour the undrained tomatoes overall. Place lid on cooker and cooker on low 9 to 10 hours or on high 4 to 5 hours.
Combine the flour and water together until smooth; stir into the beef mixture. Replace lid and cook about 5 more minutes until juices are thickened, stirring a couple of times.
Yield: 6 to 8 servings
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