Instructions: In bowl, combine tomatoes, tomato paste, Worcestershire, salt and pepper, breaking up tomatoes. In 18 to 24 cup (4.5 to 6L) slow cooker, arrange half each of the onions, celery and mushrooms, top with half of the tomato mixture. Cut trimmed round roast or steak into sixths; place on top. Add remaining vegetables and tomato mixture. Cover and cook on Low for 8 to 10 hours, or until meat is tender. Transfer meat to place. Whisk flour with 1/4 cup cold water; stir into sauce. Return meat to pot. Cook, uncovered on High for 10 minutes or until thickened.

Serving Ideas : Serve with noodles, rice or potatoes along side.

Serves 6

NOTES :
* for larger slow cookers increase flour to 3 tablespoons.

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