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- Prep the Beef:
- Dredge each piece of round steak in the seasoned flour, ensuring an even coating.
- Sear the Steak:
- In a large skillet, heat vegetable oil over medium-high heat.
- Sear the round steak pieces until golden brown on both sides.
- Transfer the seared steak to the slow cooker.
- Sauté Aromatics:
- In the same skillet, sauté sliced onions, bell peppers, and minced garlic until softened and aromatic.
- Transfer the mixture to the slow cooker.
- Build the Base:
- Add crushed tomatoes, beef broth, dried thyme, dried oregano, smoked paprika, salt, and black pepper to the slow cooker.
- Stir to combine, ensuring the steak pieces are well-coated.
- Slow Cook Magic:
- Cover and cook on low for 6-8 hours or until the beef is fork-tender and the flavors have melded into a rich, hearty stew.
- Create the Gravy:
- In a small saucepan, melt unsalted butter over medium heat.
- Stir in flour to create a roux. Cook until the mixture is golden brown.
- Ladle a cup of the slow cooker liquid into the roux, whisking continuously to avoid lumps.
- Once smooth, pour the roux mixture back into the slow cooker and stir well. Allow the sauce to thicken.
- Serve and Enjoy:
- Serve the Swiss steak over a bed of mashed potatoes or rice, spooning the rich gravy over the top.
