Ingredients:

  • 2 lbs cube steak or round steak, cut into 4 pieces
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp vegetable oil
  • 1 cup beef broth, low sodium
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 medium yellow onion, sliced into half-moons
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf

Instructions:

  1. Whisk the flour, salt, pepper, and garlic powder in a shallow bowl. Press each steak piece into the flour, coating both sides, then shake off the extra.
  2. Heat oil in the skillet over medium high heat until it shimmers. Sear the steak for 3-4 minutes per side until a deep mahogany colored crust forms. Move the meat to the slow cooker.
  3. Toss sliced onions into the same pan for 2-3 minutes until softened and golden. Use a spatula to scrape up the brown bits from the bottom.
  4. Stir in the minced garlic for 30 seconds, then pour everything into the slow cooker with the meat.
  5. Pour the beef broth, diced tomatoes, Worcestershire sauce, and thyme over the top. Nestled the bay leaf into the liquid.
  6. Cover and cook on Low for 6-8 hours (or High for 3-4 hours) until the meat pulls apart easily with a fork.
  7. Remove the meat and simmer the sauce in a pan for 5-10 minutes if the gravy looks too thin.
  8. Let the meat rest in the sauce for 10 minutes before you plate it. This keeps the juices inside the meat.