Season the flank steak with salt and pepper and place into a slow cooker. Add the carrot and onion; season with thyme and bay. Pour in the water.
Cook on High for 4 hours; turn the steak over and press down into the liquid. Continue cooking until a fork easily passes through the meat, about 4 hours more.
Spread beef stew meat into the bottom of a slow cooker. Pour steak sauce over the beef; top with onion and tomatoes.
Cook on Low for 9 to 10 hours.
Whisk flour into water in a small bowl; stir into liquid in slow cooker. Continue cooking until the liquid thickens, 10 to 15 minutes.
he marinara sauce into the slow cooker and set on High to
Directions: Place onions and garlic in bottom of freezer bag and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat.
Write on bag:
1. Cook on low for 7-9 hours until meat is tender
2. Remove meat from slow cooker and slice into thin strips against the grain.
3. Turn heat to high and return beef to slow cooker until ready to serve
Sprinkle the beef flank steak with steak seasoning on both sides. Heat
Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
Cut flank steak lengthwise in half, then crosswise into thin strips.
Combine onion, 1/2 cup salsa, lime juice, cilantro, garlic, chili powder, cumin and salt in crockpot/slow cooker.
Cover; cook on LOW 5 to 6 hours.
Add bell peppers. Cover; cook on LOW 1 hour.
Serve with flour tortillas and additional salsa.
wide, shallow bowl. Dredge flank steak in the cornstarch to coat
Spread a layer of onions in the bottom of a slow cooker, top with 1/2 of the steak. Spread another layer of onions over steak and pour 1 can of diced tomatoes over onions; top with 1/2 of the garlic. Repeat layers with remaining onion, steak, tomatoes, and garlic.
Gently pour beef broth over steak mixture and add bay leaf.
Cook on Low for 8 to 10 hours.
Shred beef and return to slow cooker; stir mixture together until meat absorbs some of the broth, 5 to 10 minutes.
Cut flank steak in half if needed to
Combine bread stuffing with mushrooms and juice, butter and cheese.
Spread over flank steak.
Roll up like a jelly roll. Fasten with skewers or string.
Pour oil in slow cooker.
Roll steak in oil, coating all sides.
Prepare gravy.
Pour gravy, wine and onions over meat.
Cover and cook on low 8 to 10 hours. Remove meat from pot and slice.
Add jelly to sauce and stir until dissolved.
Stir together steak, fajita seasoning, garlic, jalapenos and cilantro in a slow cooker.
Cook on low setting for 6-7 hours or high setting 3-4 hours, until meat is no longer pink.
Stir in vegetables and cook an additional 15-30 minutes.
To serve, put meat and vegetable mixture on warm tortillas.
Top each with cheese, sour cream and salsa.
Flatten steak to 1/2-in. thickness;
Spray slow cooker with non-stick cooking spray.
Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in crock pot.
Discard any remaining cornstarch.
Combine remaining ingredients in a bowl and pour over beef in crock pot.
Cook in crockpot on high for 2-3 hours or low for 4-5 hours.
Serve over rice, topped with additional sliced green onions.
Put flank steak into a shallow glass or
Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!
In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
Cover, and cook on Low for 8 to 10 hours.
latten and score one large flank steak. Season with the seasoned salt
Combine bread stuffing with mushrooms and juice, butter and cheese.
Spread over flank steak.
Roll up like jelly roll. Fasten with skewers or string.
Pour oil in slow cooking crock-pot.
Roll steak in oil, coating all sides.
In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.
Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.
Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.
Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.
Sprinkle flank steak with salt and pepper.
Place in slow cooking pot.
Drain fruit cocktail, saving 1/4 cup syrup.
Combine 1/4 cup syrup with remaining ingredients.
Pour over steak in pot. Cover and cook on low for 7 to 9 hours or until tender.
Add drained fruit the last few minutes.
Lift out of pot.
Place on platter.
With sharp knife, cut thin slices of meat across the grain.
Serve hot.
Makes 4 to 5 servings.