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Swiss Steak with Carrots and Potatoes
This hearty slow cooker meal transforms beef round steak into tender Swiss steak alongside red potatoes and baby carrots. Using a base of diced tomatoes with Italian herbs and rich beef gravy creates a deeply savory sauce with minimal effort. It is an ideal weeknight dinner that cooks low and slow while you go about your day. The vegetables absorb the rich beef broth, resulting in a comforting, melt-in-your-mouth dish.
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
- 1Layer the quartered red potatoes, baby carrots, beef round steak, and sliced onion in the bottom of a slow cooker. In a separate bowl, stir together the diced tomatoes with their juices and the beef gravy, then pour this sauce over the meat and vegetables.
- 2Secure the lid on the slow cooker and cook on the Low setting for 7 to 8 hours. Finish the dish by sprinkling chopped fresh parsley over the top just before serving.