Stir in browning and seasoning sauce and pepper. Add this flour mixture to sauce pan cook on medium-medium high heat 6-8 minutes to thicken. Thanks to the low and slow cook, the meat is fall-apart tender and infused with a ton of flavor. This steak and mushroom dish is effortless, and the whole family will love it. Whisk the 2 tablespoons of flour into 1/2 cup cold water. Some of the best meals around are made in a Crock-Pot. In the same stockpot, add liquid from roast, 1/2 cup water, sugar and gingersnaps bring to a boil, stirring occasionally until sugar and gingersnaps are dissolved. (Temperature will continue to rise about 10☏ to reach 145☏ for medium rare 160☏ for medium.) Transfer roast to carving board, reserving liquid. Remove roast when meat thermometer registers 135☏ for medium rare 150☏ for medium. Place beef in large roasting pan add reserved marinade to roasting pan, cover with aluminum foil. Heat large stock pot on medium heat until hot. Remove beef from marinade strain & reserve marinade. Close bag securely and marinate overnight or up to 24 hours. Place beef roast and marinade in food-safe plastic bag turn steak to coat. It takes only minutes to ready round steak for the slow cooker, then it simmers to a tasty tenderness most of the day. Then remove the crockpot cover and turn the heat to high.
Cover the crockpot and cook on low for 8 to 9 hours. Close bag securely and marinate overnight or up to 24 hours. In a 4- to 5-quart slow cooker, combine the cubed beef, onions, garlic, beef broth, vinegar, bay leaves, carrots, and potatoes and mix well. Place beef roast and marinade in food-safe plastic bag turn steak to coat. Combine water, vinegar, onion, lemon, salt, bay leaves and cloves in large non-reactive saucepan. Cooking: Combine water, vinegar, onion, lemon, salt, bay leaves and cloves in large non-reactive saucepan.
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