· 2 pounds Beef round steak*
· 3 tablespoons Flour
· 1 teaspoon Salt
· 1/4 teaspoon Pepper
· 2 Carrots, pared & sliced
· 3 Potatoes, peeled & sliced
· 1 Onion; large, thinly sliced
· 1 can Whole tomatoes (16.oz)
· 1 *****BISCUIT TOPPING******
*cut into 1−inch cubes. Place steak cubes in crock−pot. Combine flour, salt and pepper, toss with steak to coat thoroughly. Stir in remaining ingredients except Biscuit Topping and mix thoroughly. Cover and cook on LOW setting for 7 to 10 hours. One hour before serving, remove meat and vegetables from crock−pot and pour into shallow 2−1/2−quart baking dish. Preheat oven to 425 degrees. Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes.
BISCUIT TOPPING: 2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1/4 cup shortening, 1/4 cup milk. Mix dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at one time; stir well. Pat out on floured board; roll out to cover baking dish.
· 3 tablespoons Flour
· 1 teaspoon Salt
· 1/4 teaspoon Pepper
· 2 Carrots, pared & sliced
· 3 Potatoes, peeled & sliced
· 1 Onion; large, thinly sliced
· 1 can Whole tomatoes (16.oz)
· 1 *****BISCUIT TOPPING******
*cut into 1−inch cubes. Place steak cubes in crock−pot. Combine flour, salt and pepper, toss with steak to coat thoroughly. Stir in remaining ingredients except Biscuit Topping and mix thoroughly. Cover and cook on LOW setting for 7 to 10 hours. One hour before serving, remove meat and vegetables from crock−pot and pour into shallow 2−1/2−quart baking dish. Preheat oven to 425 degrees. Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes.
BISCUIT TOPPING: 2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1/4 cup shortening, 1/4 cup milk. Mix dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at one time; stir well. Pat out on floured board; roll out to cover baking dish.