Savory Crock-Pot Steak

After reading several recipes for traditional Swiss Steak, I made up this version from things I had on hand. DH really liked it and said it was "a keeper".

• Ready In: 7 hrs 20 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs beef eye round, sliced to half inch thickness
• 1 1⁄2 cups flour
• 3  tablespoons olive oil
• 1  medium onion, sliced
• 1 (14 ounce) can Mexican-style diced tomatoes
• 1 (10 ounce) jar  beef gravy
• 1  teaspoon seasoning salt (to taste)
• 2  teaspoons  tomato bouillon
• 2  teaspoons Mexican oregano, crushed
• 1  garlic clove, crushed
• 2  teaspoons potato starch (for thickening)

Directions

1. 1. Mix flour with seasoning salt to your taste, then dredge steaks in flour and pound with meat hammer or edge of plate to incorporate flour into steaks.
2. 2. Heat olive oil in heavy skillet and brown the steaks to seal in juices.
3. 3. Place sliced onion in bottom of 5-6 qt slow cooker.
4. 4. Place browned steaks over the onions.
5. 5. Mix together remaining ingredients, EXCEPT potato starch flour, and pour the mixture over the meat.
6. 6. Cook on low heat for 7-8 hours or until meat is fork tender.
7. 7. Remove meat from slow cooker and set aside.
8. 8. Mix potato starch flour with about 1/4 cup water then slowly stir into the liquids in the slow cooker until thickened. Return meat to cooker to keep warm.
9. 9. I served this with with gravy poured over rice.