Long slow cooking tenderizes steak. A touch of dill adds to the flavor of this full meal.
(Recipe Continues Below)
4 cups diced potato (about 1/2 inch dice)
3 cup thinly sliced carrot
3/4 cup thinly sliced celery
1 1/2 cups sliced or chopped onion
2 pounds beef flank steak (or brisket), cut into 6 serving pieces
1 (14 ounce) can tomatoes, with juice, broken up
1 1/2 teaspoons dill weed
1 teaspoon salt
1/4 teaspoon pepper
Place potato, carrot, celery and onion in 5-quart slow cooker.
Lay steak pieces over top.
(Recipe Continues Below)
Stir remaining 4 ingredients together in small bowl. Pour over beef. Cover. Cook on LOW for 12 to 14 hours or on HIGH for 6 to 7 hours.
Serves 6.
