This is an adaptation of a family favorite, great for the crockpot on a cold, rainy day like today.
Swiss Steak
Put into a large crockpot:
2 pound chuck roast
15 oz. tomato sauce
2 T. soy sauce
2 t. Worcestershire sauce
1 onion sliced or chopped
1/2 t. garlic powder
1/2 t. black pepper
1/8 t. cayenne pepper
2 t. dried parsley
1 t. dry basil
3 T flour (to thicken sauce)
baby carrots
salt to taste
Cook in slow cooker on high for 5 hours or until meat is tender.
Serve over hot egg noodles (we use whole wheat).
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1 comment:
>>Hey, Cathy, do you brown your roast first??>>
You are supposed to :-) but I'm usually too busy or too lazy to do it. And my family ate every last bit last night, dogs licked the plate, so it didn't make much of a difference. If you want to brown it, use the flour to coat the meat and brown in a little oil. The flour on the meat will (supposed to) cause the thickening of the sauce.
Cathy
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