Crockpot Swiss Steak

This was a delicious meal put together by Ron the other night. The picture is a little odd because we started eating, and realized we forgot the cheese and had to hide the missing bites to re photograph! Oops.... It tastes better than the picture looks. This is originally a Weight Watchers recipe (doctored up a bit). I haven't had swiss steak is ages, and it was delicious. Kudos to Ron for making a great meal! I have tasked him with cooking a few more dinners each month because sometimes it is so nice to get home and have dinner ready (especially on workout days!).  Ron added a few extra seasonings, and adjusted the recipe a bit because we had a little more meat than the recipe called for. As Ron said, there is just something about the swiss cheese that ties it all together! I couldn't agree more because the flavors were great, and it was really easy for a weeknight. This Sunday is Ron's birthday, and we will be out and about to celebrate!
1/2 cup light italian dressing
2 lb boneless beef chuck blade or shoulder steak,
cut in 6 pieces
1/3 cup flour
1/3 cup tomato paste
1 (14 1/2 oz) can diced fire roasted tomatoes, undrained
2/3 cup beef stock
1 bell pepper, chopped
1 cup shredded Swiss cheese
1 tsp black pepper
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder

Heat dressing in a large nonstick skillet on medium high heat. Meanwhile, coat steaks with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 minutes on each side or until steaks are browned on both sides. Remove from heat.
Combine tomatoes, stock, tomato paste, salt, pepper, and seasoning in slow cooker. Add steaks and peppers; cover and cook on HIGH 3 to 4 hours or LOW 8 to 10 hours. Sprinkle with cheese just before serving.

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