1-1/2 pounds beef top round steak
1/2 teaspoon seasoned salt
1/4 teaspoon coarsely ground pepper
1 tablespoon canola oil
3 medium potatoes
1-1/2 cups fresh baby carrots
1 medium onion, sliced
1 can (14-1/2 ounces) Italian diced tomatoes
1 jar (12 ounces) home-style beef gravy
1 tablespoon minced fresh parsley
Cut steak into 6 serving-size pieces; flatten to 1/4-in. thickness. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain.
Cut each potato into 8 wedges. In a 5-qt. slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top.
Cook, covered, on low 5-6 hours or until meat and vegetables are tender. Sprinkle with parsley.