1 1/2 pounds beef flank steak
1 teaspoon dried Italian seasoning, crushed
salt
black pepper
1 1/2 cups sliced fresh mushrooms
1 medium onion, finely chopped
2 cloves garlic, minced
1 14 1/2 ounce can tomatoes, cut up
2 tablespoons red wine vinegar
1 medium yellow summer squash or zucchini, halved lengthwise and cut into 1/4 inch thick slices
1 cup green, red and/or yellow sweet pepper strips
1 6 ounce jar marinated artichoke hearts, drained and halved
purchased focaccia, about a 9 inch round
1/3 cup finely shredded Asiago or Parmesan cheese
Trim fat from meat. Sprinkle both sides of meat with Italian seasoning, salt and black pepper. If necessary, cut meat to fit into a 3 1/2 or 4 quart crockery cooker. Place mushrooms, onion and garlic in cooker. Add meat. Pour undrained tomatoes and vinegar over all. Cover; cook on low heat setting for 7 to 9 hours or on high heat setting for 3 1/2 to 4 1/2 hours. If using low heat setting, turn to high heat setting. Add squash or zucchini and sweet peppers to cooker. Cover; cook on high heat setting for 30 minutes more. Remove meat from cooker. Stir in drained artichoke hearts. Thinly slice meat across grain. Arrange meat on the focaccia. Using a slotted spoon, place vegetable mixture over meat. Drizzle with a little of the cooking liquid. Sprinkle with cheese. To serve, cut into wedges.
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