No-Fuss Swiss Steak

By mkuchel

Ingredients

• 3 pounds beef top round steak, cut into serving-size pieces
• 2 tablespoons canola oil
• 2 medium carrots, sliced
• 2 celery ribs, sliced
• 1-3/4 cups water
• 1 can (11 ounces) condensed tomato rice soup, undiluted
• 1 can (10-1/2 ounces) condensed French onion soup, undiluted
• 1/2 teaspoon pepper
• 1 bay leaf

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, brown beef in oil over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Add carrots and celery. Combine the remaining ingredients; pour over meat and vegetables.
Cover and cook on low for 6-8 hours or until meat is tender. Discard bay leaf. Thicken cooking juices if desired. Yield: 8-10 servings.