Step 1

If meat is not already pounded out with a meat mallet, pound meat down to ⅛-inch thick. (This same process could be applied to a chuck roast and left whole)

Step 2

In a shallow plate or dish, combine flour, seasoning salt, black pepper, 1 teaspoon paprika, and garlic powder.

Step 3

Dip each side of meat in the flour mixture and place in a skillet on medium heat.

Step 4

Sear each side of meat and remove from skillet to a plate. Repeat for all pieces of meat.

Step 5

Pour bag of frozen peppers and onions in bottom of crockpot.

Step 6

Add carrots and celery if using those vegetables.

Step 7

Place meat on top of peppers and onions.

Step 8

While skillet is still hot, pour in 1 cup of water to deglaze skillet. Stir quickly, removing all the bits off the bottom of the pan.

Step 9

Add additional ½ cup water, bullion, Worcestershire, minced garlic, and 1 teaspoon paprika. Stir together.

Step 10

Whisk in 1 teaspoon of the leftover flour mixture to remove clumps.

Step 11

Let cook down together for 2 minutes.

Step 12

Pour over meat in crockpot.

Step 13

Add tomatoes and bay leaves to crockpot.

Step 14

Place lid on top of crockpot and cook on low for 6-8 hours.

Step 15

The meat will be super tender. Serve over mashed potatoes or cauliflower rice.