1 boneless beef round steak, about 1 1/2 lb.
1 tsp. dry mustard
1/2 c. all purpose flour
2 slices bacon, cut in 1 inch pieces
1-3 tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. dried thyme leaves, crushed
1 c. frozen sm. white onions
1 3/4 c. water
1 1/2 c. tomato juice
2 cloves garlic, minced

1. Trim excess fat from steak. Cut meat into six serving pieces. Rub pieces with dry mustard. Dip in flour. Pour with a meat mallet until as much flour as possible sticks to meat. Reserve any remaining flour. Set meat aside.

2. In a large skillet over medium heat, brown bacon until crisp. Remove bacon and drain on paper towels.

3. Add 1 tablespoon of the oil to bacon drippings in skillet. Brown meat in oil, adding additional oil if needed.

4. In a small bowl, mix salt, rosemary, and thyme. Sprinkle mixture on each piece of meat. Place meat in a slow cooker.

5. Using same skillet over medium heat, brown onions. Transfer onions to slow cooker. Pour off excess drippings.

6. Stir reserved flour into drippings in skillet until lightly browned. Stir in water, tomato juicy, and garlic. Stirring, bring to a boil, pour over meat and onions. Sprinkle with reserved bacon pieces.

7. Cove rand cook on high for 3 1/2 to 4 hours or on low for 7-8 hours or until meat is very tender.

8. Transfer meat to a serving platter. Serve with sauce.