Swiss Steak

By CandyH

This can be cooked in the oven also in a heavy Dutch oven at a low temperature (300-325) until fork tender.

Ingredients

• LAYER:
• 1 large onion, sliced
• 1 green bell pepper, thickly sliced
• 2 large carrots, cut into 8 pieces
• 1 beef round steak, trimmed, cut into six pieces (2 1/2 lb.)
• 1 ⁄2 cup all-purpose flour
• Salt and black pepper
• HEAT:
• 2 Tbsp. canola oil, divided
• 1 can low-sodium beef broth (14.5 oz.)
• 1 can whole tomatoes in juice (14.5 oz.)
• 1 Tbsp. all-purpose flour

Preparation

Step 1

Layer onions, bell pepper, and carrots in a 4- to 6-qt. slow cooker.

Pound steak, one piece at a time, between two sheets of plastic wrap to 1⁄2-inch thick.

Place 1⁄2 cup flour in a shallow dish; season with salt and pepper. Dredge beef in flour, shaking to remove any excess.

Heat 1 Tbsp. oil in a large sauté pan over medium-high. Working in two batches, sear beef until browned, 3 minutes per side (using the remaining 1 Tbsp. oil as needed).

Place beef on vegetables in slow cooker. Pour broth and tomatoes into slow cooker. Cover slow cooker and cook until beef is fork-tender on high setting, 4–41⁄2 hours. Transfer beef to a plate and tent with foil. Using a slotted spoon, remove vegetables and set aside. Remove 1⁄3 cup liquid from slow cooker.

Whisk 1 Tbsp. flour into reserved liquid and whisk into slow cooker to make a gravy.