Serves: 4
Total Calories: 1,040

2 pounds beef round steaks, cut into 1" cubes
3 teaspoons flour
1 teaspoon salt
1/8 teaspoon black pepper
2 carrots, peeled and sliced
3 potatoes, peeled and sliced
1 onion, thinly sliced
1 (16-ounce) can whole tomato

BISCUIT TOPPING
2 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/4 cup vegetable shortening
3/4 cup milk

Place steak cubes in crock pot. Combine flour, salt and pepper toss with steak to coat thoroughly. Stir in remaining ingredients except Biscuit Topping ingredients and mix thoroughly. Cover and cook on LOW 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. Cover meat mixture with Biscuit Topping and bake for 20 to 25 minutes

BISCUIT TOPPING 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 dish.

Nutritional Facts:

Serves: 4
Total Calories: 1,040
Calories from Fat: 412

More Recipes from the Cook'n Fix & Forget Cookbook:
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Beef Daube Provençal
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Busy Day Beef Stew
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Cholent
Cider-Simmered Eye of Round
Classic Swiss Steak
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Crock-Pot Chili Con Carne
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Crockpot Swiss Cube Steaks
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English Beef Pot Pie
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