Cut steak into equal pieces; coat with 2 tbsp. flour. In skillet brown in hot oil. Season with salt and pepper. Place in crockery cooker.
Dissolve bouillon in hot water; combine with carrot, sugar, and thyme. Pour over steak.
Cover; cook on HIGH for 4 hours. Remove meat to platter; keep warm.
Measure liquid; add water to make 3/4 cup. Pour into saucepan. Blend 1 cup cold water into 2 tbsp. flour. Stir into liquid; add salt and Kitchen Bouquet. Cook and stir until thickened. Serve over meat.
288 calories, 18 grams fat, 7 grams carbohydrates, 23 grams proteinper serving. This recipe is low in carbs.