Total Time: 6 1/2 hrs
By Redneck Epicurean on February 13, 2007
1 1/2 pounds boneless beef bottom round steaks or 1 1/2 pounds chuck roast, cut into 1-inch pieces
ground black pepper
1/4 cup flour
2 tablespoons vegetable oil
1 (10 1/2 ounce) can French onion soup
2 garlic cloves, minced
1 teaspoon dried Italian seasoning, crushed
3 cups mushrooms, cut in half (about 10 ounces)
3 medium carrots, cut into 2-inch pieces (about 1/2 pound)
1 cup whole white baby onion
1 1/4 cups water
Pepper beef and coat with 2 tablespoons flour.
Heat oil in large skillet over medium-high heat.
Add beef and cook until browned, stirring often.
Mix beef, soup, garlic, Italian seasoning, mushrooms, carrots and onions in 3 1/2-quart slow cooker.
Cover and cook on high heat 6-8 hours or until beef is fork-tender.
MIX remaining flour and water and stir flour mixture into cooker.
Cover and cook 15 minute or until slightly thickened.