1 ½ lbs. round steak, approx. 1 inch thick, cut into 6 pieces 2 carrots, sliced 2 stalks celery, chopped 1 onion, chopped 1/4 Cup flour 2 tsp. dry mustard 1 can (14 oz.) diced tomatoes Salt and pepper to taste 2 Tbsp. Worcestershire sauce 2 Tbsp butter 2 Tbsp oil 2 tsp. brown sugar
Coat steak with a mixture of flour, mustard, salt and pepper. In a skillet, brown the meat in 1 Tbsp butter and 1 Tbsp oil. Transfer to a slow cooker. Heat remaining butter and oil in frying pan. Sauté onion, carrots, and celery until almost tender. Add tomatoes, Worcestershire sauce and brown sugar. Heat, scraping up drippings. Pour over meat. Cover. Cook on low 6-8 hours, or until tender. Serve meat with vegetable sauce spooned over.