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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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The satisfying slow-cooked dinner comes from Kathleen Romaniuk of Laval, Quebec. TIP: To save a step, I keep peppered seasoned salt on hand to use instead of the seasoned salt and pepper, Kathleen notes. Ingredients:
1-1/2 pounds beef top round steak |
1/2 teaspoon seasoned salt |
1/4 teaspoon coarsely ground pepper |
1 tablespoon canola oil |
3 medium potatoes |
1-1/2 cups fresh baby carrots |
1 medium onion, sliced |
1 can (14-1/2 ounces) italian diced tomatoes |
1 jar (12 ounces) home-style beef gravy |
1 tablespoon minced fresh parsley |
Directions:
1. Cut steak into six serving-size pieces; flatten to 1/4-in. thickness. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain.
2. Cut each potato into eight wedges. In a 5-qt. slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top.
3. Cover and cook on low for 5-6 hours or until meat and vegetables are tender. Sprinkle with parsley. Yield: 6 servings.
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