Steak with Tuscan Tomato Sauce

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 3 1/2- 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.