After searing the steak on the stovetop, you can sit back, relax and let your slow cooker do the rest of the work. Make it a meal and serve this Italian-inspired steak recipe over hot chard or rice, if you'd like.
Nutrition per serving may change if servings are adjusted.
1 pound boneless beef round steak, cut 1 inch thick
1 tablespoon vegetable oil
1 medium onion, sliced ( ½ cup)
2 tablespoons quick-cooking tapioca, crushed
1 teaspoon dried thyme, crushed
¼ teaspoon ground pepper
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
2 cups hot cooked red chard, noodles, or brown rice
Fresh thyme sprigs (optional)
Trim fat from steak. Brown the steak on all sides in hot oil in a large skillet over medium heat. Drain off the fat.
Place onion in a 3½- or 4-quart slow cooker (see Tip). Sprinkle with tapioca, dried thyme, and pepper. Pour tomatoes over the onion in the cooker. Place the steak on the mixture in the cooker.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Transfer the meat to a cutting board. Slice the meat; serve with cooking sauce and, if desired, hot cooked chard, noodles, or rice. If desired, garnish with fresh thyme.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.