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Slow Cooker Swiss Steak with Carrots
Tender beef round steak slowly simmers alongside red potatoes and baby carrots until everything melts in your mouth. A simple base of Italian-herb diced tomatoes and rich beef gravy creates a deeply savory sauce that coats the meat perfectly. You'll love how the vegetables absorb all that incredible flavor during the long, slow cook. It's a comforting, hearty meal that practically makes itself.
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.