1/2 teaspoon seasoned salt
1/4 teaspoon coarsely ground pepper
1 tablespoon vegetable oil
6 to 8 medium potatoes, quartered
1 1/2 cups fresh baby carrots
1 medium onion, sliced
1 can (14 1/2 ounces) Italian diced tomatoes
1 jar (12 ounces) home-style beef gravy
1 tablespoon minced fresh parsley
Cut steak into serving size pieces; flatten to 1/4-in. thickness. Rub with seasoned salt and pepper.
In a large skillet, brown beef in oil on both sides.
In a 5-qt. slow cooker, layer the potatoes, carrots, beef and onion.
Combine tomatoes and gravy; pour over the top. Cover and cook on low for 7 1/2 to 8 hours or until meat and vegetables are tender. Sprinkle with parsley