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.
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