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- 1 1/2 pounds beef flank steak
- 1 teaspoon dried Italian seasoning, crushed
- Salt
- Black pepper
- 1 1/2 cups sliced fresh mushrooms
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 14 1/2ounce can tomatoes, cut up
- 2 tablespoons red wine vinegar
- 1 medium yellow summer squash or zucchini, halved lengthwise and cut into 1/4-inch-thick slices
- 1 cup green, red, and/or yellow sweet pepper strips
- 1 6 ounce jar marinated artichoke hearts, drained and halved
- Purchased focaccia (about a 9-inch round)
- 1/3 cup finely shredded Asiago or Parmesan cheese
1. Trim fat from meat. Sprinkle both sides of meat with Italian seasoning, salt, and black pepper. If necessary, cut meat to fit into a 3 1/2- or 4-quart crockery cooker. Place mushrooms, onion, and garlic in cooker. Add meat. Pour undrained tomatoes and vinegar over all.
2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours. If using low-heat setting, turn to high-heat setting. Add squash or zucchini and sweet peppers to cooker. Cover; cook on high-heat setting for 30 minutes more.
3. Remove meat from cooker. Stir in drained artichoke hearts. Thinly slice meat across grain. Arrange meat on the focaccia. Using a slotted spoon, place vegetable mixture over meat. Drizzle with a little of the cooking liquid. Sprinkle with cheese. To serve, cut into wedges.
- Servings Per Recipe 6,
- cal. (kcal) 440,
- Fat, total (g) 15,
- chol. (mg) 58,
- sat. fat (g) 5,
- carb. (g) 46,
- fiber (g) 4,
- pro. (g) 34,
- vit. A (RE) 82,
- vit. C (mg) 31,
- sodium (mg) 369,
- calcium (mg) 141,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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