- Preheat your oven to 325°F (163°C).
- Season the round steak with salt and pepper, then dredge it in flour, shaking off any excess.
- In a large oven-safe skillet or Dutch oven, heat the vegetable oil over medium-high heat. Brown the round steak on both sides, about 4-5 minutes per side. Remove the steak from the skillet and set it aside.
- In the same skillet, add the sliced onions and minced garlic. Cook until the onions are softened, about 3-4 minutes.
- Pour in the crushed tomatoes, beef broth, Worcestershire sauce, thyme, oregano, and add the bay leaf. Stir the mixture well, scraping up any browned bits from the bottom of the skillet.
- Return the browned round steak to the skillet, spooning some of the sauce over the top.
- Add the sliced carrots, celery, and green bell pepper to the skillet, arranging them around the steak.
- Cover the skillet or Dutch oven with a lid and transfer it to the preheated oven. Bake for 2 to 2.5 hours or until the steak is fork-tender.
- Once cooked, remove the bay leaf and discard it.
- Garnish the Swiss Steak with chopped fresh parsley before serving.
Serve the Swiss Steak with your choice of side dishes, such as mashed potatoes, rice, or crusty bread. The slow braising process allows the flavors to meld, resulting in a comforting and hearty meal. Enjoy!