Ingredients

* 1/4 cup or more of flour
* salt
* pepper
* 1 1/2 lb bottom round steak, about 3/4 inch thick, cut into 6 pieces
* 2 Tbl EVOO
* 1 Tbl butter
* 1 Large onion, sliced
* 2-3 stalks of celery, cut up in 2″ pieces
* 1 (14.5 oz.) can of stewed tomatoes, undrained
* Sliced mushrooms 1 jar (optional, add during last 30 mintues)

Directions

1. Mix flour, salt and pepper together in a plate
2. Heat oil/butter mixture in a 10″ skillet over medium heat.
3. Dredge steak in flour and cook in pan until nicely browned, turning once (about 15 minutes)
4. Place beef in a 3 1/2 to 4 Qt slow cooker
5. Distribute onion and celery over beef
6. Pour entire can of tomatoes over beef and vegetables
7. Cover and cook for 7 to 8 hours or until steak is tender
8. Carefully remove steak(keep warm) and thicken gravy if desired, with a mixture of corntarch and cold water in equal parts.