Low and Slow…

This is a great meal and easy to prepare. Slow cook the meat all day in a crock pot and
 finish the meal by cooking the rice and sautéing the peppers.   

Steak and Spicy Peppers over Rice

By The Gourmet Farm Girl
2 pounds Round Steak
1 15.5 ounce can beef broth
1 15.5 ounce can diced tomatoes with chilies
1 green pepper
1 red pepper
1 yellow pepper
1 medium size onion
1/2 teaspoon red chili pepper flakes
2-3 tablespoons extra virgin olive oil + 1 tablespoon butter
salt and pepper
4 servings of cooked rice
Cut peppers and onion into strips, keep a few strips of each out and place the rest in a plastic bag and refrigerate for later use.
Place meat in the slow cooker sprayed with cooking oil; salt and pepper to taste, add the beef broth. Lay the few pieces of peppers and onions on top; cover and cook on low for 7-8 hours.
When meat is fork tender add the can of tomatoes, cover and allow tomatoes to heat.
Cook rice according to package directions.
While rice is cooking, heat the extra virgin olive oil and butter over medium high heat; add the remaining peppers and onions; saute for 2-3 minutes till just tender, add the chili pepper flakes; toss and heat for an additional minute.
Place the rice on a plate and top with the spicy cooked peppers followed with meat and tomatoes. Spoon some of the broth over the top.
Serve immediately
Makes 4 servings