Swiss Steak

1 ½ lb beef boneless, round tip or chuck stead 3 TB flour 1 tsp ground mustard ½ tsp salt 2 TB oil 1 can whole tomatoes 2 cloves garlic, minced 1 c water 1 large onion, sliced 1 large green bell pepper, sliced

Cut beef into 6 pieces. Mix flour, mustard and salt; coat beef. Heat oil in skillet over medium heat. Cook beef in oil until brown on both sides. Place beef in crock pot. Top with onion and bell pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low 7-9 hours or until beef is tender.