2 lbs. beef chuck, T-bone steak or similar cut
1/4 c. flour
2 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
2 tbsp. oil
1 onion, finely chopped
3 carrots, peeled and grated
2 stalks celery, finely chopped
1 (16 oz.) can tomatoes
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar

Cut steak into serving size pieces. Coat with a mixture of flour, mustard, salt and pepper. Using a large frying pan, brown meat in half the butter and oil. Transfer to crock pot. Heat remaining butter and oil in frying pan. Saute' onion, carrots and celery until glazed. Add tomatoes, Worcestershire and brown sugar. Heat, scraping up the drippings. Pour over meat. Cover. Cook on low (200 degrees) for 6 to 8 hours, or until tender. Serve meat over rice with sauce spooned over.