SWISS STEAK

Beth Hatos, Texarkana, Ark.

Ingredients:

1 can 14-oz. petite diced tomatoes (or double for extra sauce)

1 tsp. Worcestershire sauce

1 green bell pepper, diced

1 large yellow onion, diced

4 cloves garlic, minced

1 tsp. dried thyme

1 1/2 pounds round steaks sea salt and fresh black pepper flour

Directions: In crockpot, mix tomatoes, Worcestershire, peppers, onion, garlic and thyme together and season well with salt and pepper. Season each side of the steaks with salt and pepper and prick with a fork all over about an inch apart. (Optionally, first dredge steaks with flour and sear in a frying pan with a tablespoon or two of oil over medium-high heat on each side.) Add to crock pot.

Cook on high 4 to 5 hours or low 7 to 8. Serve with cooked rice, potatoes, or pasta.

To prepare in conventional oven, preheat to 325°F. Follow the same directions as above using a Dutch oven, roast about 2 hours until steak is tender and falling apart.