Slow Cooker Italian Pot Roast Steak

By dorchuk

Use top or bottom round steak for the beef tip steak in this recipe. Look for a cut that is on sale for added savings.

Use any bag of your favorite Green Giant® frozen vegetables for the garden vegetable medley.

Ingredients

• 1 1/2 lb beef tip steak, trimmed
• 3 3
• tablespoons all-purpose flour
• 1 1
• teaspoon salt
• 1/4 1/4
• teaspoon pepper
• 1 1
• tablespoon vegetable oil
• 1 1/2 1 1/2
• cups sliced onions
• 1 1
• can (14.5 oz) diced tomatoes, undrained
• 1 1
• teaspoon sugar
• 1 1
• bag (19 oz) Green Giant® frozen garden vegetable medley

Preparation

Step 1

Spray 4- to 5-quart slow cooker with cooking spray. Sprinkle both sides of beef with flour, salt and pepper. In 12-inch skillet, heat oil over medium heat until hot. Cook beef in oil 6 to 8 minutes, turning occasionally, until brown on both sides.
2 Place onions in slow cooker. Top with beef and tomatoes; sprinkle with sugar.
3 Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
4 About 15 minutes before steak is ready to serve, microwave vegetables as directed on bag. Stir into beef mixture.