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Slow-Cooker Swiss Steak Supper

Total Time

Prep: 20 min. Cook: 5 hours

Makes

6 servings

To save a step when making slow-cooker steak and potatoes, I keep peppered seasoned salt on hand to use instead of the seasoned salt and pepper. —Kathleen Romaniuk, Laval, Quebec
Slow-Cooker Swiss Steak Supper Recipe photo by Taste of Home

Ingredients

  • 1-1/2 pounds 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 (14-1/2 ounces) Italian diced tomatoes
  • 1 jar (12 ounces) home-style beef gravy
  • 1 tablespoon minced fresh parsley

Directions

  1. Cut steak into 6 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; drain.
  2. Cut each potato into 8 wedges. In a 5-qt. slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top.
  3. Cook, covered, on low 5-6 hours or until meat and vegetables are tender. Sprinkle with parsley.
Slow-Cooker Steak and Potatoes Tips

Can you cook slow-cooker steak and potatoes on high for less time?

You can shave roughly 2-1/2 hours off the cooking time by cooking this dish on high. Just be sure to brown the meat well first, and check for doneness before serving. Check out these popular slow-cooker recipes for more options that are sure to fit any schedule.

What kind of potatoes are best to put in the slow cooker?

Red potatoes, Yukon Gold and baby Dutch potatoes are great potatoes for the slow cooker because they hold their shape so well. If you're cooking for a meat-and-potatoes crew, consider these incredible potato dishes, and make sure you know about the different types of potatoes and which kinds of recipes each is best for.

How do you store slow-cooker steak and potatoes?

Store leftover slow-cooker steak and potatoes covered in the refrigerator for 3 to 4 days.

Mark Hagen, Taste of Home Executive Editor

Nutrition Facts

1 serving: 402 calories, 6g fat (2g saturated fat), 67mg cholesterol, 822mg sodium, 53g carbohydrate (10g sugars, 5g fiber), 33g protein.

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