Slow Cooker Round Steak (serves 4)

Our choices for beef are somewhat limited here on the island.  However, there seems to be an endless supply of "Eye Round Steaks" at the local grocery store.  It is a leaner and somewhat tougher cut of meat so I thought it would do well in the slow cooker.  Instead of just grabbing onion soup mix to toss in with the beef, I wanted to come up with something new to try for tonight.  It was relatively simple and easy to make.  The beef turned out tender and tasty without all the extra fat or the extra sodium.

Ingredients:
1-1/2 lb. Eye Round Steaks, visible fat removed and quartered
2 Large white potatoes, peeled and cubed
1/2 lb. baby carrots

1 - 14.5 oz. can of Reduced Sodium, Fat Free Beef Broth
1 - 10 oz. can of Healthy Request Cream of Mushroom Soup
1 sm sweet, yelllow onion finely chopped
1/4 tsp. ground black pepper
1 Tbsp. corn starch
1 bay leaf

1. Place potatoes first, then carrots and finally the steak in the bottom of the slow cooker.
2. In a medium mixing bowl combine beef broth, cream of mushroom soup, onion, black pepper, corn starch and bay leaf.  Mix well with a wire whisk or fork.
3. Pour mixture over beef, carrots and potatoes in the slow cooker.
4. Place lid and cook on low for 8-10 hours (4-5 hours on high).  Serve and enjoy.