| | Directions | | Cut steak into 6 serving size pieces, flatten to 1/4" thickness. Rub 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 qt. slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy, pour over the top. Cover and cook on low for 5 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley. |
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| Ingredients | | - |  | 1 1/2 pounds boneless beef top round steak |
| - | | 1/2 teaspoon seasoned salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 tablespoon canola oil |
| - | | 3 potatoes (medium) |
| - | | 1 1/2 cups baby carrots |
| - | | 1 onion, sliced (medium) |
| - | | 1 can Italian diced tomatoes (14 1/2 ounce can) |
| - | | 1 jar beef gravy (12 ounce jar) |
| - | | 1 tablespoon parsley |
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