In a shallow dish combine the flour, thyme, 1 TBSP salt, and 1 tsp black pepper until well combined then set aside.
Slice the roast into 1/2-inch thick steaks then use a meat mallet to pound out the round steaks until theyre about 1/4-inch thick.
Dredge the steaks in the flour mixture.
Heat the 3 TBSP of oil in a large saute pan over medium-high heat.
Shake off any excess flour then brown the steaks in the pan (in batches, dont overcrowd the pan) for about 1 to 2 minutes per side, then transfer the browned steaks to a large slow cooker.
Keep the pan over medium-high heat then add the tomatoes, onions, carrots, celery, garlic, and soy sauce to the pan, scraping the bottom of the pan with a wooden spoon to release any stuck on bits.
Cook the tomatoes and vegetables, stirring often, until the vegetables begin to soften and brown, 15 to 20 minutes.
Pour the contents of the pan into the slow cooker over top of the steaks.
Place the lid on the slow cooker and cook on LOW for 6 hours or until the steaks are tender.
Taste and season with additional salt & pepper if needed.
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