Swiss Steak

This makes a GREAT Sunday Dinner. Not only can you make this in the oven or the crockpot, but you can make it in a Nesco Roaster. Keep the heat of the Nesco at about 200-250*F throughout cooking. Rachael's Recipe Notes: You can start this in a large skillet and then transfer the meat to a slow cooker, add the onions, seasonings and tomato sauce and let it cook on LOW for 6-8 hours. The gravy this makes tastes wonderful over mashed potatoes.

• Ready In: 6 hrs 15 mins
• Serves: 8-10

Ingredients

• 6  lbs  chuck roast, trimmed of fat
• 2 -3  tablespoons  vegetable oil
• 3  large onions, thinly sliced
• 3  whole garlic cloves, peeled
• 1⁄2 cup all-purpose flour, approximately
•  salt and pepper, to taste
• 1 (8 ounce) can tomato sauce
• 1 (8 ounce) can whole canned tomatoes, undrained and cut up coarsley
• 2 (8 ounce) cans  mushroom gravy or 2 (8 ounce) cans  beef gravy
• 2 (8 ounce) cans button mushrooms, and undrained

Directions

1. In a shallow dish mix together the flour and salt and pepper.
2. Cut each roast into 8 pieces; dredge in flour mixture.
3. In large skillet brown meat on all sides in oil. Layer roast with onions in large roasting pan. Repeat.
4. Pour tomato sauce, gravy, undrained mushrooms, chopped tomatoes and reserved juice over all.
5. Cover and bake at 300°F for 2-3 hours (up to 4 hours). Meat should be very, very tender.
6. Remove cover and bake an additional 10-15 minutes.