• 1 3 pound top round stead, 1 inch thick, edges trimed, cut into 4-5 ince square pieces and blotted dry
  • 1 clove garlic, pressed
  • 2-3 tablespoons Worcestershire sauce
  • ½ cup all purpose flour
  • 1 teaspoon dried thyme
  • ½ teaspoon papria
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2-4 tablespoons olive oil
  • 1 medium onion, chopped
  • ½ cup carrots, chopped
  • ½ cup thinly slice celery
  • 8 ounces fresh mushrooms, sliced
  • 1 cup prepared chili sauce
  • 1 cup vegetable broth


Rub each piece of met with the garlic and worcestershire. In a zippered top bag or bowl, combine the flour, thyme, salt, and pepper. Toss the meat in the mixture until evenly coated. With a mallet, pound into both sides of the steak as much of the seasoned flour as the steak will hold.
In a large skillet over medium high heat, warm 1 tablespoon of the oil until very hot. Add half the met and brown on all sides, 4-5 minutes. Transfer to the slow cooker. Repeat with the remaining met, adding oil as needed. Add the onions to the skillet and cook, scraping up any brown bits stuck to the pan, until slightly softened, about 3 minutes. Transfer to the cooker. Toss the carrot and celery together in a small bowl and add them to the slow cooker along with the mushrooms, chili sauce, and broth making sure the meat is nestled into the sauce mixture. Cover and cook on low until the meat is tender enough to cut with a fork, 9-10 hours.