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Slow Cooked Chuck Eye Steak

2 Chuck Eye Steaks average about 1.5lbs each
2 cups of beef broth
1 large onion, sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon smoked paprika
1 teaspoon dried thyme
salt and pepper to taste
Optional: 1 cup baby carrots or potatoes for added heartiness

Instructions

Season the Chuck Eye Steak generously with salt, pepper, smoked paprika, and thyme.
In a large skillet, heat the olive oil over medium-high heat.
Sear the steaks for about 2-3 minutes on each side until nicely browned. This will help lock in the flavors.
Add the sliced onions and minced garlic to the bottom of the slow cooker
Place the seared steaks on top of the onions.
In a bowl, mix the beef broth, Worcestershire sauce, and soy sauce. Pour the mixture over the steaks
Cover and cook on low for 6-8 hours or until the meat is tender.
For added flavor, throw in baby carrots and potatoes during the last 2 hours of cooking,
Serve and Enjoy!

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Slow Cooked Chuck Eye Steak

Ingredients

Instructions

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