1/8 tsp ground sage, or more to taste, or 1 tsp fresh chopped sage
1/4 tsp dried oregano, crushed
1/2 cup canned beef broth
14 1/2 oz canned diced tomatoes
Coat a 12-inch nonstick skillet with cooking spray.
Combine flour, salt and pepper on a plate; dust veal with flour mixture.
Brown veal in skillet, about 3 to 5 minutes per side.
Place carrots in a 4- to 5-quart slow cooker. Place veal over carrots.
Coat skillet with additional cooking spray. Add onion and garlic and sauté
over medium heat for 5 minutes; add to slow cooker. Add sage and oregano to
Pour beef broth into skillet and scrape up any browned bits; add broth to
slow cooker. Add undrained tomatoes to slow cooker. Cover and cook on low
heat for 7 to 8 hours. Yields about 1 1/2 cups per serving.