Cut steak in half and pat dry with paper towels.
Lightly sprinkle steak with salt and pepper, rub into steak pieces then dip them into the flour.
Heat a large skillet with the olive oil on med-high.
Cook the steak ½ at a time so you don't over crowd the skillet.
Brown on both sides, then transfer browned steak to a plate.
Turn the heat down to Medium and in the same skillet add the onions and peppers (add a bit more oil or butter if needed).
Cook until just tender.
Add the garlic and half of the spices and cook until fragrant, about 30 seconds, then turn off heat.
Deglaze pan by adding ¼ cup water (or beef Broth) and scraping the bits off the bottom of pan.
Add that and the veggies to crock pot.
Transfer the meat from the plate to on top of the veggies in the crock pot.
Add the Worchester Sauce and diced tomatoes.
Sprinkle the remaining spices on top of the meat.
Cover crock pot and cook on low for 7 hours or on high for 4 hours.
When done, remove meat to a plate to rest.
If you want to thicken the sauce, add 2 tablespoons of cornstarch to ¼ cup water (or beef broth) and mix until dissolved.
Once dissolved, slowly mix into liquid in crock pot.
Turn crock pot to high stirring frequently until thickened to desired consistency.
Slice meat, pour sauce over meat and enjoy.
Chef's notes: Original recipe credited to Della Garretson Hoover.