Swiss Steak and Vegatables

Makes 6 servings

Robin Riebe

ingredients

3 or 4 cubed steaks
Dale’s Steak Sauce
1 cup beef broth
1/2 tsp black pepper
1 tbsp dried onion flakes
2 large onions (halved)
4-5 carrots, scrubbed and cut into chunks (ensure equal thickness for even cooking)

1
Preparation:
2
Marinate steaks in Dale’s sauce for 1/2 to 1 hour in refrigerator.
3
Pre-heat slow-cooker pot to highest heat level. Add 2 tbsp olive oil to slow-cooker pot, add steak and sear until lightly brown on both sides. Mix beef broth, black pepper and onion flakes. Add mixture to slow-cooker by pouring evenly over the steak. Add onions ensuring some are positioned on top of the steak. Cover and cook for 1.5 hours without opening lid. Add carrots and ensure carrots are covered by juice; cover quickly again and cook for an additional 1.5 hours or until carrots are tender.

Source: Jan Riebe