This tasty dish works well on top of polenta. Polenta is super easy to make (add the cornmeal to boiling water, turn heat to low, and stir for 5 minutes until thick). I added 2/3 cup of shredded sharp Spanish cheese to the polenta for additional flavor.
1-1/2 pounds lean beef steak (I used a top round steak. You can use another cut of lean beef. There are 29 different cuts of beef that are considered lean and fall within the fat range of a skinless chicken breast and a skinless thigh. Check out Get the Skinny on Beef and get a downloadable list).
1 teaspoon Kosher salt
½ teaspoon freshly ground pepper
1 pound mushrooms, sliced
1 bell pepper, diced
2 large carrots, sliced
½ cup ketchup
¼ cup water
2 tablespoons Worcestershire sauce
Spray slow cooker with Pam spray. Add mushrooms, peppers, and carrots. Place beef on top of veggies. Sprinkle with salt and pepper. Mix ketchup, water and Worcestershire sauce in a small bowl. Pour over beef. Cover and cook on low for 8-10 hours. When done, remove any fat from the surface of the sauce. Pour remaining sauce into a gravy boat. Serve the meat on polenta and top with the vegetables and ‘gravy’. Enjoy!