1 ½lbsround steak, approx. 1 inch thick, cut into 6 pieces
Salt and pepper to taste
2stalks celery, chopped
14ozcan diced tomatoes
Coat steak with a mixture of flour, mustard, salt, and pepper. In a skillet, brown the meat in 1 tablespoon butter and 1 tablespoon oil. Transfer to a slow cooker.
Heat remaining butter and oil in same skillet. Sauté onion, carrots, and celery until almost tender, then add to crockpot with meat.
In the same skillet, combine tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up drippings, until skillet is deglazed. Pour tomato mixture over meat.
Cover and cook on low for 6-8 hours, or until tender. Serve meat with vegetable sauce spooned over the steak.
Instant Pot Instructions
(Instant Pot instructions are courtesy of Carolyn, who converted the recipe for use in her IP. Note that the venting instructions are *not* tested.)
Coat steak with a mixture of flour, mustard, salt, and pepper. On sauté mode, brown the meat in 1 tablespoon butter and 1 tablespoon oil.
Remove the steak from the pot and set aside.
Sauté onion, carrots, and celery until almost tender.
Add the tomatoes, Worcestershire sauce, and brown sugar and use it to deglaze the pot.
Add the beef back to the pot and stir gently just enough to cover the meat in sauce.
Add cover and seal. Cook on Stew mode for 30 minutes.
Vent as preferred; NPR was used in Carolyn's conversion but venting immediately would probably work fine. (Let us know how your method worked in the comments.)
Nutrition data does not include buttered potatoes.This recipe is courtesy of Marilyn Moll, who did a guest stint for our meal plans for a week way back in 2005 (when we were doing free meal plans as Menus4Moms), and this is one of the delicious recipes she contributed.