2lb bottom round steak, trimmed (eye of round works as well)
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. olive oil
2 large onions, sliced
3 garlic cloves, thinly sliced
2 14.5oz cans low-sodium beef broth
3 tbsp. tomato paste
3 large carrots, cut into 1/2 inch slices
2 stalks of celery, cut into 1/2 inch slices
1 pound baby red potatoes, scrubbed and halved
Sprinkle beef with salt and pepper. Heat oil in large non-stick skillet over medium-high heat. Add beef and cook until browned, 3-4 minutes per side. Transfer beef to a 6-quart slow cooker.
Spray skillet with nonstick spray and set over medium heat. Add onions and garlic; cover and cook, stirring occasionally, until onions are softened and lightly browned, about 8 minutes. Transfer onion mixture to slow cooker.
Combine one can of broth and tomato paste in skillet. Bring to boil, whisking constantly, about 1 minute. Pour broth mixture into slow cooker. Stir in remaining can of broth, carrots, and celery. Press potatoes into vegetable mixture. Cover and cook until beef and vegetables are fork tender, 5-6 hours on high or 10-12 hours on low.
Transfer beef to cutting board and let stand for 10 minutes. Transfer vegetables with slotted spoon into a bowl. Cut beef across the grain into 12-15 slices. Serve with vegetables and gravy.
Serving size: 2 slices of beef with generous 3/4 cup of vegetables and 3 tbsp. of gravy (279 calories, 6 grams of fat; 7 points plus)