Beefy Slow-Cooker Pot Pie
- 2 lbs. beef round steak, cubed
- 2 c. plus 3 T. all-purpose flour, divided
- 2 t. salt, divided
- 1/8 t. pepper
- 2 carrots, peeled and sliced
- 3 potatoes, peeled and sliced
- 1 onion, thinly sliced
- 16-oz. can whole tomatoes, drained
- 1 T. baking powder
- 1/4 c. shortening
- 3/4 c. milk
Adapted from gooseberrypatch.com
In a bowl, combine steak, 3 tablespoons flour, one teaspoon salt and pepper; toss to coat steak well.
Place steak in a slow cooker. Add carrots, potatoes, onion and tomatoes; mix. Cover and cook on low setting for 8 hours. One hour before serving, remove steak mixture to a 2-1/2 quart casserole dish. Combine remaining flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir well. Pat out on a floured surface; roll out to cover casserole dish.
Bake, covered, at 425 degrees for 20 to 25 minutes.
Makes 6 to 8 servings.