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1. 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.
2. Place carrots and onion in a 3 1/2- or 4-quart slow cooker. Add meat. In a medium bowl, stir together cream of celery soup and Dijon-style mustard. Pour over mixture in cooker.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting 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. Makes 6 (3 ounces cooked meat and 1/2 cup sauce-vegetable mixture) servings.