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Slow Cooked Italian Round Steak




Source of Recipe


Jennifer Lewis


Recipe Introduction


From Essential Slow Cooker


List of Ingredients




2 1/4 pounds boneless beef round steak
1 T. cooking oil
1 large fennel bulb, cut into thin wedges
1 large onion, halved and thinly sliced
1 cup packaged fresh julienned carrots
1 28 oz. can gf crushed tomatoes
1 can gf tomato sauce, 15 oz
1/2 cup gf beef, chicken, or veggie broth
2 t. dried gf Italian seasoning crushed
1/8 t. crushed red pepper
6 cups hot gf cooked pasta
1/4 cup gfcf finely shredded cf Parmesan cheese sub (optional)

Recipe



Cut meat into eight serving size pieces; sprinkle lightly with salt and pepper.

In large skillet, brown steak, half at a time, in hot oil.

In a 4 to 4 1/2 quart slow cooker, place fennel, onion, and carrots.

Add beef.

Combine tomatoes, tomato sauce, broth, Italian seasoning and crushed red pepper.

Pour over meat.

Cover; cook on low heat setting for 9 to 10 hours or on high heat setting for 4 1/2 to 5 hours.

Divide pasta among eight serving plates; top each with a steak portion and sauce.

Sprinkle with Parmesan cheese sub.

Makes 8 servings.