Swiss Steak Supper

Ingredients:

1 1/2 pounds boneless beef top round steak

1/2 teaspoon seasoned salt

1/4 teaspoon coarsely ground pepper

1 tablespoon canola oil

3 medium potatoes

1 1/2 cups fresh baby carrots

1 medium onion, sliced

1 can (14.25 ounces) Italian diced tomatoes

1 jar (12 ounces) home-style beef gravy

1 tablespoon minced fresh parsley

Directions:

Cut steak into six serving-size pieces; flatten to 1/4" thickness. Rub well with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain.

Cut each potato into eight wedges. In a 5-quart slow cooker, layer the potatoes, carrots, beef and onion. In a small bowl, combine tomatoes and gravy; pour over the top. Cover and cook on low for 5 1/2 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley.

Yields: 6 servings