Steak et sauce à la mijoteuse

Ingrédients

• 2 pounds chuck roast (or sirloin, cut into 1-inch pieces)
• salt and pepper (to taste)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 1 pound mushrooms (sliced, white or cremini)
• 2 1/2 cups beef broth (low sodium)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cornstarch
• 3 tablespoons water

Préparation

1. 1

   Season the steak.: Season the steak pieces with salt and pepper.

2. 2

   Brown the steak.: In a skillet over medium-high heat, heat the olive oil. Add the steak pieces and brown them on all sides. Transfer the steak to the crockpot.

3. 3

   Sauté the veggies.: In the same skillet, sauté the chopped onion until translucent. Add the mushrooms and cook until they are softened. Add this mixture to the crockpot.

4. 4

   Place everything in the crockpot.: Into the crockpot, pour the beef broth, and add the dried thyme, dried rosemary, and Worcestershire sauce. Stir to combine.

5. 5

   Slow cook.: Cover and set the crockpot to cook on low for 6 hours or high for 3 hours.

6. 6

   Make the gravy.: About an hour before the cooking time ends, prepare a slurry by mixing cornstarch and water in a small bowl. Stir this slurry into the crockpot to thicken the gravy.

7. 7

   Serve it up.: Once the steak is tender and the gravy has reached your desired consistency, the dish is ready to be served. Serve alongside or over cooked pasta of your choice.