Pour canned tomato sauce over round steak, along with 3 ingredients, into slow cooker for a tender dinner that's always a yes in my house

This slow cooker 5-ingredient Swiss steak is my stripped-down, weeknight-friendly nod to the classic diner dish. Instead of flouring and pan-searing the meat, you simply layer round steak in the slow cooker and pour canned tomato sauce over the top, along with three pantry staples, then let low, steady heat do the work. Swiss steak has roots in the old-fashioned method of “swissing” tougher cuts—cooking them slowly in a tomato-based sauce until they’re fork-tender. This version keeps that spirit but removes the fuss, giving you a deeply comforting, tomato-smothered steak dinner that’s a consistent yes at my house.

Serve this tender Swiss steak over a bed of mashed potatoes, buttered egg noodles, or simple steamed rice to soak up all that tomato-rich gravy. A side of green beans, roasted carrots, or a crisp green salad adds freshness and color to the plate. Warm crusty bread or dinner rolls are perfect for swiping through the sauce. If you enjoy wine, a light red like Pinot Noir or a medium-bodied Zinfandel pairs nicely with the tomato and beef flavors.

Servings: 4

2 pounds beef round steak, about 1/2 to 3/4 inch thick

Trim any large pieces of excess fat from the round steak, then cut the steak into 4 even portions so they fit easily in the slow cooker.

Season both sides of the steak pieces with the kosher salt and black pepper, pressing the seasoning lightly into the meat.

Lay the seasoned round steak pieces in an even layer on the bottom of a 4- to 6-quart slow cooker, overlapping slightly if needed.

Scatter the thinly sliced onion evenly over and around the raw steak in the slow cooker.

Open the can of tomato sauce and pour it directly over the steak and onions, making sure all of the meat is coated with sauce. Use a spoon to gently spread the sauce if there are any dry spots.

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

Once cooked, taste the sauce and adjust seasoning with a pinch more salt and pepper if needed. Gently stir to combine the onions and sauce around the steak.

Serve the Swiss steak hot, spooning plenty of the tomato-onion sauce over each portion.

For a slightly richer flavor, add 1 teaspoon of dried Italian seasoning or dried oregano along with the salt and pepper, keeping the overall ingredient list simple. If your household likes a bit of sweetness in tomato sauces, stir 1 to 2 teaspoons of brown sugar into the canned tomato sauce before pouring it over the steak. You can also add sliced bell peppers on top of the onions for a more classic Swiss steak profile; they’ll soften into the sauce as it cooks. For a leaner option, use top round or eye of round and be sure to cook on LOW to keep the meat tender. If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking on HIGH, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook on HIGH for 10 to 15 minutes until it slightly thickens. Leftovers reheat well and can be shredded and tucked into toasted rolls for an easy sandwich the next day.