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Slow Cooker Swiss Steak with Carrots
Boneless beef round steak seasoned with peppered seasoned salt goes into the slow cooker over quartered red potatoes, baby carrots, and sliced onion. A can of Italian-herb diced tomatoes and a jar of beef gravy pour over the top and the lid goes on for up to eight hours. The long braise pulls the gravy and tomato juices into every vegetable, and the round steak — a lean, tough cut — finishes fork-tender. Four portions, minimal prep.
Equipment
- Slow Cooker
Ingredients
- 1½ lb boneless beef round steak
- ½ teaspoon peppered seasoned salt
- 6 to 8 small red potatoes, cut into quarters
- 1½ cups ready-to-eat baby-cut carrots
- 1 medium onion, sliced
- 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
- 1 jar (12 oz) beef gravy
Instructions
- 1Season the beef round steak evenly with the peppered seasoned salt. Layer the quartered red potatoes, baby carrots, seasoned beef, and sliced onion in the bottom of a slow cooker.
- 2Stir together the undrained diced tomatoes and beef gravy in a medium bowl. Pour the tomato mixture evenly over the meat and vegetables.
- 3Cover and cook on the Low setting for 7 to 8 hours until the beef and vegetables are very tender. Garnish with fresh chopped parsley right before serving.
Notes
- Prep: Leave the peels on the red potatoes. The skins help the potatoes hold their shape during the long cooking time.
- Substitution: If you can't find peppered seasoned salt, use regular seasoned salt and add a generous pinch of black pepper.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The gravy thickens as it cools, so add a splash of water or broth when reheating.