Swiss Steak with Onion
2 TBSP oil or lard
2 medium onions, halved and sliced thin
8 oz. mushrooms, cleaned and sliced
2 tsp. dried thyme
1 tsp. dried marjoram
1/4 cup arrowroot powder
1/4 cup dry sherry (or white or red wine)
3/4 cup chicken broth (gluten-free)
3-4 lbs Swiss Steak
salt and pepper
In a 12-inch non-stick skillet, heat oil over medium-high heat. Add onions, mushrooms, thyme and marjoram, stirring often until onions are beginning to turn brown, about 10 minutes.
Stir in arrowroot powder, coating onions. Add sherry (or wine) and chicken broth, stirring to remove any clumps. Transfer mixture to slow-cooker.
Pat Swiss steak dry and liberally season with salt and pepper. Place in slow-cooker. Cook 7-9 hours on low or 4-6 hours on high. Serve with juices from cooking.