Pot Roast-Style Beef Steak

Cut beef into 4 equal pieces. Mix flour, salt and pepper in shallow bowl. Add beef pieces; turn to coat both sides.

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 4 to 6 minutes, turning once, until brown.

Mix potatoes, carrots and onion in 3 1/2- to 4-quart slow cooker. Add bay leaf. Place beef on vegetables. Mix 1 1/2 cups of the beef broth (reserve remaining broth) and Worcestershire sauce; pour over beef.

Cover and cook on low heat setting 8 to 10 hours or until beef is tender.

About 5 minutes before serving, remove beef and vegetables from cooker, using slotted spoon; place on serving platter. Cover to keep warm.

Pour liquid from cooker into 1 1/2-quart saucepan; remove bay leaf. Mix reserved beef broth and the cornstarch in small bowl until smooth. Stir into liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Serve sauce with beef and vegetables.