Jalapeno Steak 'n' Mushrooms, Slow Cooker

Total Time: 9 hrs 25 mins Preparation Time: 25 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 2 1/2 lbs boneless beef chuck steaks, cut 1 inch thick
• 1/4 cup packed brown sugar
• 1/4 cup reduced sodium soy sauce
• 1/4 cup worcestershire sauce
• 2 fresh jalapeno peppers, thinly sliced
• 2 tablespoons red wine vinegar
• 1 tablespoon quick-cooking tapioca, crushed
• 4 garlic, thinly sliced
• 1 cup snipped fresh cilantro
• 2 portabella mushrooms, stemmed (3 1/2 - 4 inches diameter, gills removed from caps, and caps cut into 1/2-inch-thick slices)
• 1 medium onion, thinly sliced
• fresh cilantro, chopped (optional)
• hot cooked polenta, mashed potatoes, mashed sweet potatoes (optional)

Recipe

• 1 trim fat from meat.
• 2 cut meat into six serving-size pieces and place pieces in a 3-1/2- or 4-quart slow cooker. in a medium bowl combine brown sugar, soy sauce, worcestershire sauce, jalapeno peppers, vinegar, tapioca, and garlic. stir in cilantro. pour mixture over meat in cooker. top with mushrooms and onion.
• 3 cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until steaks are tender. if desired, sprinkle with cilantro just before serving. if desired, serve with hot cooked polenta.