Crock Pot Shredded Beef On Mashed Potato Mounds Recipe

ingredients

non-stick cooking spray
1 pound boneless round steak, all visible fat discarded
2 medium green bell peppers, thinly sliced
1 large onion, thinly sliced
1 can (8 ounce size) no-salt-added tomato sauce
1 tablespoon low-sodium worcestershire sauce
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups packaged refrigerated mashed potatoes
1/4 cup finely snipped fresh parsley

directions

Lightly spray a slow cooker with vegetable oil spray. Put the steak in the pot. Top with the bell peppers and onion.

In a small bowl, stir together the tomato sauce, Worcestershire sauce, and sugar. Pour over the vegetables. Cook, covered, on low for 3 1/2 hours, or until the steak is tender.

Transfer the steak to a cutting board. Shred the steak with a fork.

Return to the slow cooker. Stir in the salt and pepper. Put the cover back on, but don't turn on the slow cooker. Prepare the potatoes using the package directions.

To serve, spoon the potatoes in the center of shallow bowls. Top with the steak and its liquid. Sprinkle with the parsley.

nutrition data

Nutritional data has not been calculated yet.