Time on High: 3 to 4 hours Time on Low: 6 to 8 hours
3 to 4 Pounds top round or flank steak
1/4 Cup flour, 2 Tablespoons separate
1 Teaspoon salt
1/8 Teaspoon pepper
1 to 2 Tablespoons olive oil
1 Pound cherry tomatoes, halved
1/2 Cup yellow or white onion, sliced
1/4 Cup celery, sliced
1 Tablespoon steak sauce
1 Teaspoon cornstarch
Cut steak into 1 inch x 1 inch cubes. Mix ¼ cup of flour, salt, and pepper together. Toss the steak cubes in the flour mixture to coat.
Coat bottom of a skillet with olive oil. Heat olive oil on stove-top and set to medium heat. Brown steak on all sides evenly. Remove from stove-top, drain and place in stoneware in Crock-Pot® slow cooker heating base.
Add tomatoes, onion, celery, and steak sauce. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
To thicken sauce, mix 2 tablespoons flour with 1/8 cup of water, then add to stoneware. Mix well to thicken, and cook for and additional 15 minutes.
Other options: Try adding pasta to this dish.