Categories: Slow Cooker

Ingredients

• 2 lb. top round beef roast
• 1/2 cup flour
• 2 tbsp. Creole seasoning, divided
• 3 tbsp. canola oil, divided
• 1 large yellow onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 3 garlic cloves, minced
• 14.5 oz. can fire-roasted diced tomatoes
• 10.5 oz. can beef consommé
• 2 tbsp. red wine vinegar
• 1 tbsp. Worcestershire
• 2 dried bay leaves
• 2 tsp Italian seasoning
• Cheese grits (see recipe)
• Garnish: fresh chopped parsley

Directions

1. Cut roast into 1-inch thick slices. In a large shallow bowl, stir together flour and 1 tbsp. Creole seasoning. Place beef slices in flour mixture, turning to coat.

2. In a large skillet, heat 2 tbsp. oil over medium-high heat. Working in batches, brown beef on both sides, about 2 minutes per side. Place browned beef in a slow cooker.

3. Add remaining 1 tbsp. oil to skillet. Add onion, celery, bell pepper, and garlic; cook, stirring frequently, until softened, about 5 minutes. Add onion mixture to slow cooker. Add tomatoes, consommé, vinegar, Worcestershire, bay leaves, Italian seasoning, and remaining 1 tbsp. Creole seasoning to slow cooker.

4. Cover and cook on HIGH until beef is tender, about 4 hours. Serve over Cheese Grits. Garnish with parsley.

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