Round Steak Italiano

From TOH Simple & Delicious mag July/Aug 2007.

• Ready In: 7 hrs 20 mins
• Serves: 8

Ingredients

• 2  lbs boneless beef top round steaks
• 1 (8 ounce) can tomato sauce
• 2  tablespoons  onion soup mix
• 2  tablespoons canola oil
• 2  tablespoons red wine vinegar
• 1  teaspoon ground oregano
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon pepper
• 8  medium potatoes (7 to 8 oz each)
• 1  tablespoon cornstarch
• 1  tablespoon cold water

Directions

1. Cut steak into serving-size pieces; place in a 5 quart slow cooker. In a large bowl, combine the tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper; pour over meat.
2. Scrub and pierce potatoes; place over meat. Cover; cook on low for 7 to 7 1/2 hours or until meat and potatoes are tender.
3. Remove meat and potatoes and keep warm. For gravy, pour cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and potatoes.