Ingredients
1
(10 3/4-oz.) can condensed cream of mushroom soup
1
(2-lb.) boneless beef top round steak (1 1/2 inches thick)
1
tablespoon brown sugar
2
tablespoons ketchup
2
tablespoons chopped chipotle chiles in adobo sauce (from 7 or 11-oz. can)
1
garlic clove, minced
2
Italian plum tomatoes, chopped
1/2
medium green bell pepper, cut into thin bite-sized strips
Preparation
Spoon soup into 4 to 5-quart slow cooker. Top with beef round steak, cutting into pieces if necessary to place in single layer. In small bowl, combine brown sugar, ketchup, chiles and garlic; mix well. Spread over beef. Top with tomatoes.
Cover; cook on Low setting for 8 to 9 hours.
About 10 minutes before serving, add bell pepper. Cover; cook an additional 10 minutes.
To serve, remove beef from slow cooker; place on cutting board. Cut into serving-sized pieces. Serve beef with sauce from slow cooker.
