Swiss Steak Supper

When I think of comfort food, Swiss Steak is first on my list. Swiss steak is a method of preparing meat, usually beef, by means of rolling or pounding, and then braising it in a cooking pot, either on a stove (cooker) or in an oven. The name does not refer to Switzerland, but instead to the process of "swissing", which refers to fabric or other materials being pounded or run through rollers in order to soften it.

1 1/2 pounds boneless beef top round steak
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