What do you get when you mix a bunch of lean beef and a bottle of beer? Ok, get your mind out of the gutter…the correct answer is a really easy, really tasty slow-cooker meal.
I made this (doubling the recipe) and five pounds of mashed potatoes for dinner last night. It was soooooo good. Everyone liked it to the point where my vegetarian-minded son actually looked like he might start drooling on his salad as he scooped a helping of potatoes onto his plate. Tonight, we’ll polish off the leftovers that I’ll serve with another big salad and a round of milk – on the house.
An oval 3- to 3 1/2-quart slow cooker works best for this recipe because of the shape of the meat. If you don’t own an oval slow cooker, cut the meat in half to fit the one you have. Spoon this fork-tender, saucy beef over mashed potatoes.
Yield: 4 servings (serving size: 1 cup)
Cook Time: 8 Hours, 7 Minutes
- 1 cup refrigerated pre-chopped onion
- Cooking spray
- 1 pound boneless top round steak, trimmed
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
- 1/2 cup light beer
- 2 tablespoons molasses
- 1/4 teaspoon salt
1. Place onion in a 3- to 3 1/2-quart electric slow cooker coated with cooking spray.
2. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add steak; cook 3 minutes on each side or until browned. Place steak over onion in cooker; pour tomatoes and beer over steak. Cover and cook on LOW for 8 hours or until steak is very tender.
3. Shred steak with 2 forks in slow cooker; stir in molasses and salt. Let steak stand 10 minutes before serving over mashed potatoes.