| | Directions | | 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. 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. Cover and cook on low for 5 1/2 - 6 hours or until meat and vegetables are tender. Sprinkle with parsley. |
|
|
| Ingredients | | - |  | 1 1/2 pounds boneless beef top round steak |
| - | | 1/2 teaspoon seasoned salt |
| - | | 1/4 teaspoon Canola Oil |
| - | | 3 potatoes (medium) |
| - | | 1 1/2 cups fresh Baby Carrots |
| - | | 1 onion, sliced (medium) |
| - | | 1 can Italian diced tomatoes (14 1/2 ounce can) |
| - | | 1 jar Home Style Beef Gravy (12 ounce jar) |
| - | | 1 tablespoon fresh Parsley, minced |
| |
| |
