Jalapeno Steak 'n' Mushrooms, Slow Cooker

There's nothing better than a juicy steak in the summertime or any time. Try this slow-cooked version, simmered in a savory garlic sauce and paired with fresh mushrooms, onions, and jalapenos.

• Ready In: 9 hrs 25 mins
• Serves: 6

Ingredients

• 2 1⁄2 lbs  boneless beef chuck steaks, cut 1 inch thick
• 1⁄4 cup  packed brown sugar
• 1⁄4 cup reduced sodium soy sauce
• 1⁄4 cup Worcestershire sauce
• 2  fresh jalapeno peppers, thinly sliced
• 2  tablespoons red wine vinegar
• 1  tablespoon quick-cooking tapioca, crushed
• 4  garlic, thinly sliced
• 1  cup  snipped fresh cilantro
• 2  portabella mushrooms, stemmed (3 1/2 - 4 inches diameter, gills removed from caps, and caps cut into 1/2-inch-thick slices)
• 1  medium onion, thinly sliced
•  fresh cilantro, chopped (optional)
•  hot cooked polenta, mashed potatoes, mashed sweet potatoes (optional)

Directions

1. Trim fat from meat.
2. Cut meat into six serving-size pieces and place pieces in a 3-1/2- or 4-quart slow cooker. In a medium bowl combine brown sugar, soy sauce, Worcestershire sauce, jalapeno peppers, vinegar, tapioca, and garlic. Stir in cilantro. Pour mixture over meat in cooker. Top with mushrooms and onion.
3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until steaks are tender. If desired, sprinkle with cilantro just before serving. If desired, serve with hot cooked polenta.