Ingredients:

  • 0.5 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp vegetable oil
  • 4 cube steaks (6 oz each)
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 2 large carrots, sliced into thick coins
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme

Instructions:

  1. Combine flour, salt, pepper, and garlic powder in a shallow bowl. Dredge each cube steak in the mixture, shaking off the excess.
  2. Heat vegetable oil in a skillet over medium-high heat. Sear the steaks for 2-3 minutes per side until a mahogany-colored crust forms.
  3. Remove steaks from the skillet and quickly sauté the sliced onions in the remaining beef fat for 2 minutes until fragrant.
  4. Place the potato chunks and sliced carrots at the bottom of the slow cooker.
  5. Lay the seared cube steaks on top of the vegetables, then layer the sautéed onions and minced garlic over the beef.
  6. Whisk together the beef broth, Worcestershire sauce, and dried thyme, then pour the mixture over the beef and vegetables.
  7. Cover and cook on low for 8 hours or until the beef is fork-tender.