Layer canned tomatoes and these 3 ingredients in slow cooker for a throwback supper everyone cleans their plate for

This slow cooker 4-ingredient Swiss steak is one of those set-it-and-forget-it dinners that quietly saves your whole day. Swiss steak is a classic comfort dish that’s been around for ages in the Midwest—usually made low and slow with beef, tomatoes, and simple pantry staples. Growing up, it was the kind of meal that made the whole house smell cozy by late afternoon. This version keeps that old-school flavor but trims the process down to just a few ingredients and a couple of minutes of hands-on time. It’s perfect for busy workdays when you want a real home-cooked meal, but you also want to come home, kick off your shoes, and have dinner basically done for you.

This Swiss steak is all about that rich tomato gravy, so it’s begging for a starchy side to soak it up. I love serving it over creamy mashed potatoes or egg noodles, but rice works just as well if that’s what you have on hand. Add a simple veggie—like steamed green beans, a tossed salad, or roasted carrots—and you’ve got a full, balanced dinner with very little extra effort. If you’re feeding a crowd or stretching leftovers, warm dinner rolls or crusty bread on the side are perfect for swiping up every last bit of sauce.

1 1/2 to 2 pounds beef round steak, cut into 4 pieces
1 (14.5-ounce) can diced tomatoes (with juices)
1 (10.5-ounce) can condensed cream of mushroom soup
1 small onion, thinly sliced
Salt and black pepper, to taste (optional but recommended)
1 tablespoon oil for searing (optional)

Prepare the steak: Trim any excess fat from the round steak and cut it into 4 roughly equal pieces. Season both sides lightly with salt and black pepper if using.

Optional sear (for extra flavor): Heat the oil in a skillet over medium-high heat. Sear the steak pieces for 1–2 minutes per side, just until nicely browned. This step adds flavor but can be skipped if you’re short on time.

Layer in the slow cooker: Place the sliced onion in the bottom of the slow cooker. Lay the steak pieces on top of the onions in an even layer.

Add tomatoes and soup: Pour the canned diced tomatoes (with all their juices) over the steak. Spoon the condensed cream of mushroom soup over the top. There’s no need to add extra water; it will thin out as it cooks. Gently spread the soup a bit so it’s fairly even, but don’t worry about mixing everything perfectly.

Cook low and slow: Cover and cook on LOW for 7–8 hours or on HIGH for 3 1/2–4 hours, until the steak is very tender and can be easily pulled apart with a fork.

Finish and serve: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve the Swiss steak with plenty of the tomato-mushroom gravy spooned over your favorite side like mashed potatoes, noodles, or rice.

• Add a veggie boost: If you want to sneak in more vegetables, add sliced bell peppers, carrots, or celery on top of the onions before adding the steak. They’ll cook down and blend right into the sauce. • Make it gluten-free: Use a gluten-free condensed cream soup or a gluten-free cream of mushroom substitute to keep the recipe simple but safe for gluten-sensitive eaters. • Swap the soup: Not a mushroom fan? Use condensed cream of celery or cream of onion soup instead. It changes the flavor slightly but keeps that creamy, comforting texture. • Extra flavor with spices: Stir in 1 teaspoon of Italian seasoning, a pinch of garlic powder, or a dash of Worcestershire sauce with the tomatoes for a deeper, more savory sauce without adding much effort. • Thicker sauce option: If you prefer a thicker gravy, remove the lid for the last 20–30 minutes of cooking on HIGH, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook until thickened. • Make-ahead tip: You can assemble everything in the slow cooker insert the night before—layer onions, steak, tomatoes, and soup—then cover and refrigerate. In the morning, just pop the insert into the slow cooker base and start cooking before you head out the door.