Add the diced onions and carrots to a slow cooker, set on LOW.

Using a meat tenderizer or a roller, pound out the steaks to about a 1/2-inch thickness inside a Ziploc bag for easy cleanup.

Thoroughly combine the flour mixture ingredients and dredge the pounded steaks one at a time.

In a pan over medium heat, lightly brown each steak on both sides in the olive oil. Discard any unused flour and set the steaks aside. In the same pan, add the broth mixture ingredients to deglaze the pan and stir while simmering.

Layer the cooked steaks on top of the vegetables and pour the broth mixture over top. Cook covered on LOW for about 4 hours, or until steaks are fork-tender.

Serve over mashed potatoes or yellow rice and enjoy!