3 lbs. Swiss or shoulder roast
1/2 c. flour
1/4 c. Crisco
2 tsp. salt
1/2 tsp. coarse black pepper
Dash of garlic powder
2-3 onions, sliced
1/2 c. celery, diced
2 bay leaves
1 lb. can tomatoes, chopped
1 can (8 oz.) tomato sauce
2 tsp. Worcestershire sauce

Slash fat edge and trim excess. Pound steak with flour and sprinkle with meat tenderizer. Brown slowly in both sides in hot shortening. Place in slow cooker or electric skillet. Sprinkle with salt and pepper.

Spread with remainder of ingredients and make sure all Swiss steak is covered. Cover and cook very slowly. Approximately 6 hours at 200 degrees. When almost finished, add cooked potatoes and carrots to blend flavors.