Italian Pot-Roasted Steaks

 

1 1/2

lb beef tip steak, trimmed

3

tablespoons all-purpose flour

1

teaspoon salt

1/4

teaspoon pepper

1

tablespoon vegetable oil

1 1/2

cups sliced onions

1

can (14.5 oz) diced tomatoes, undrained

1

teaspoon sugar

1

bag (19 oz) Green Giant® frozen garden vegetable medley

• 1 Spray 4- to 5-quart slow cooker with cooking spray. Sprinkle both sides of beef with flour, salt and pepper. In 12-inch skillet, heat oil over medium heat until hot. Cook beef in oil 6 to 8 minutes, turning occasionally, until brown on both sides.
• 2 Place onions in slow cooker. Top with beef and tomatoes; sprinkle with sugar.
• 3 Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
• 4 About 15 minutes before steak is ready to serve, microwave vegetables as directed on bag. Stir into beef mixture.