The Ingredients.
--4 to 6 steaks (use whatever is on sale, it's going to tenderize nicely in the crock; don't buy expensive meat.)
--1 cup tomato sauce
--1/2 cup Worcestershire sauce (Lea Perrins is GF)
--1/4 cup of water
--2 chopped bell peppers (I used one yellow, one green)
--1 chopped yellow onion
--8 oz sliced mushrooms
--1 T Italian seasoning
--1/4 t black pepper
The Directions.
Put the meat in the crockpot; mine was still frozen solid. Cover with the chopped vegetables. Pour in the tomato sauce, Worcestershire, and water. Add the Italian seasoning and black pepper.
No need to stir.
Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner for 6 hours on high.
The Verdict.
I liked this! I liked how the steak lifted out of the juice without falling apart, and was able to be sliced like a steak cooked in the oven or on the grill. The flavor with the tomato sauce and the Worcestershire was greats---rich and peppery. I've never used that much Worcestershire before; usually I use only a few tablespoons at a time.
This makes a lot of sauce. I bet you could use the remaining sauce as a soup base or to make a fabulous gravy. We ate our meat and veggies separate on the dinner plate, with a spinach salad.
One kid ate 2 whole steaks and proclaimed that it was the best steak she had ever had and asked if she could eat it every day for "dinner, lunch, and breakfast. And maybe sometimes for snack. After I eat my banana. Of course." And then there was a lot of eye rolling---we've had the same banana in the fridge for the last three days. She opened it, took a bite, then said she was full. There's been a lot of banana talk around here lately...
thank you, Krystle, for a great meal, and a keeper recipe!
Source: http://crockpot365.blogspot.com/2008/07/crockpot-peppercorn-steak.html
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