Ingredients
2 pounds beef top round steak or boneless beef chuck roast, cut into 1-inch cubes2 tablespoons canola oil2 cans (8 ounces each) tomato sauce2 cups sliced carrots2 cups pearl onions or 2 small onions, cut into wedges1 large green pepper, cut into 1-inch pieces1/2 cup molasses1/3 cup cider vinegar1/4 cup sugar2 teaspoons chili powder2 teaspoons paprika1 teaspoon saltHot cooked pasta or egg noodlesThinly sliced green onion, optional
Preparation
In a large skillet, brown steak in oil over medium-high heat; transfer to a 5-qt. slow cooker. Add the next 10 ingredients; stir well.
Cover and cook on low until meat is tender, 7-8 hours. If desired, thicken cooking liquid. Serve with pasta. If desired, top with green onions.
