• 1 lb flank steak , sliced on the diagonal (thin)
  • 1/2 medium red onions or 1/4 cup diced shallot
  • 1 small tomato , diced
  • 3/4 cup prepared barbecue sauce (I used Hickory-Brown Sugar flavor)
  • 1/4 cup pasta sauce (I used Traditional Prego)
  • salt and pepper
  • flour , see NOTE at the bottom of directions (optional)
  • 1 Slice steak in thin pieces.
  • 2 Place in crock-pot (I grease mine with a little olive oil–1 Tbsp).
  • 3 Chop onion and tomato.
  • 4 Add on top of beef.
  • 5 Pour the two sauces over beef and vegies.
  • 6 (You could add a little salt and pepper, at this point, but I wait until it's done to see if it needs it.).
  • 7 Cook on HIGH,1-2 hours; LOW 4 hours. (I cooked mine on HIGH) for a little over an hour).
  • 8 Serve on rolls, rice, baked potatoes, pasta — YOUR choice. It's good stuff, even though it's not totally homeade.
  • 9 NOTE: You might want to add 1/2 – 1 Tbsp flour (give it a quick stir) about 1/2 hour before it's done, if you like a thicker sauce. When I made this as a topping for rice, it came out kind of thin. I think I will add the flour next time when I have this for sandwiches.