I guess I am not very knowledgeable about Italian cuisine because although I think this dish might be worth a try, I just don't see what makes it especially Italian. hmmm...
Italian Pot-Roasted Steaks
| Tips |
| Substitute top or bottom round steak for the beef tip steak in this recipe if desired. Look for a cut that is on sale for added savings. |
| Substitute any bag of your favorite Green Giant® frozen vegetables for the garden vegetable medley. |
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Green Giant® vegetables provide an easy addition to this slow-cooked beef pot roast. Perfect if you love Italian cuisine. From eatbetteramerica.
Prep Time:25 min |
Start to Finish:7 hr 25 min |
makes:6 servings |
| 1 1/2 | lb beef tip steak, trimmed |
| 3 | tablespoons all-purpose flour |
| 1 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | tablespoon vegetable oil |
| 1 1/2 | cups sliced onions |
| 1 | can (14.5 oz) diced tomatoes, undrained |
| 1 | teaspoon sugar |
| 1 | bag (19 oz) Green Giant® frozen garden vegetable medley |
| 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. |
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