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Trim fat from meat. Cut meat into six serving-size pieces. Sprinkle cracked pepper evenly over meat; press in with your fingers. In a large skillet, brown meat, half at a time, in hot oil. Drain off fat. Set aside.
Place carrots and onion in a 3-1/2- or 4-quart slow cooker. Add meat. In a medium bowl, stir together soup and mustard. Pour over mixture in cooker.
Cover and cook on Low for 7 to 8 hours or on High for 3-1/2 to 4 hours. If desired, before serving, use a fork to slightly break up steak pieces. If desired, serve over hot cooked pasta and garnish with parsley.