The night before serving: Prepare vegetables and combine with picante sauce, ketchup and vinegar; refrigerate in a sealed container. Trim fat from beef steaks and cut into 6 pieces. Wrap and refrigerate.
In the morning: Transfer steaks to the crockpot and top with vegetable mixture.
Cover and cook on low for 10-11 hours.
Thicken by adding 1 Tbsp. cornstarch mixed with 1 Tbsp. water. Salt and pepper to taste. Serve over cooked pasta.
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