Source: dLife

Round steak cooked in a dill mustard sauce.

Servings

2 lb Beef, top round steak, lean, raw, 1/8" trim , cut 3/4 inch thick
0.25 tsp salt
0.5 tsp black pepper
2 fennel bulb , trimmed and cut into wedges
0.5 cup fat free unsalted beef broth
3 tbsp Mustard, creamy dill
0.5 cup fat free half and half
1 tbsp cornstarch

1 Remove excess fat from meat. Sprinkle both sides of meat with salt and pepper. Cut meat into 4 serving-size pieces. Place fennel in 3 1/2- or 4-quart slow cooker. Place meat on top of fennel. Combine in a small bowl beef broth and mustard. Pour over meat.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 Remove meat and fennel to a serving platter, reserving cooking liquid. Cover meat with foil to keep warm.
4 If using low-heat setting, turn to high-heat setting. For sauce, combine in a small bowl half-and-half and cornstarch. Stir into cooking liquid. Cover and cook 15 minutes more or until sauce is thickened. Serve meat and fennel with sauce.

For variety, try horseradish on meat instead of dill mustard.