Blade chuck, arm roasts or arm chuck, eye of round (not rib eye), short ribs and flank steak also do well in the slow cooker. Fattier and bone-in cuts tend to produce more flavor. If you don't ...
Continue with the recipe if making straightaway or cool and then refrigerate the browned steak and jug of juices overnight if making the next day. Turn the slow cooker to the high setting.
Results that may be inaccessible to you are currently showing.
Hide inaccessible results
Feedback