Crockpot Beef with Peppers

This recipe is very similar to Swiss Steak but with less tomato flavor.  It's a super simple crockpot recipe that is a hit with my family.  If you can't find Eye of Round, you can use Chuck Roast.  Just before serving, I thickened the sauce in the crockpot using a mixture of cornstarch and water.  This made a wonderful gravy when the meat was served over rice.

Printable Recipe

Ingredients
2 ½ lb. eye of round roast, trimmed and cut into 1/4-inch slices
1 tsp. kosher salt, divided
¾ tsp. black pepper, divided
2 Tbsp. canola oil
1 cup low-sodium beef stock
3 Tbsp. soy sauce
2 Tbsp. tomato paste
2-3 red bell peppers, sliced
1 large yellow onion, sliced

Directions
Combine ½ teaspoon each of the salt and black pepper and sprinkle on beef slices. Heat oil in a large heavy skillet over medium-high. Cook beef, in batches, turning to brown on all sides (about one minute per side). Remove beef from pan and set aside.

Whisk together stock, soy sauce, and tomato paste in a small bowl.

Place sliced peppers and onion in a 6-quart slow cooker, and sprinkle with remaining ½ teaspoon salt and ¼ teaspoon black pepper.  Place beef on vegetables, and pour stock mixture over beef and vegetables.

Cover and cook on low until beef is tender and vegetables are softened, about 7 hours.  Sauce may be thicken using a cornstarch/water slurry if desired.