Swiss Steak ala Mom

My mom made Swiss Steak for dinner at least once a month when I was growing up.  She always served it over rice (or egg noodles) and always with canned peas on the side or sometimes just dumped over the top.  You can put this into the oven or use a crockpot.

1 pound (3/4" to 1" thick) boneless beef round steak
2 tablespoons flour
1/2 tsp. salt
1/2 tsp. pepper
1 tablespoon cooking oil
1 16-oz. can tomatoes (cut up)
1 small onion, sliced and separated into rings
1/2 cup sliced celery (one stalk)
1/2 cup sliced carrots (1 medium)
1 tsp. dried thyme

Cut meat into large serving pieces.  Combine flour, salt, and pepper and cover meat pieces.  Using meat mallet, pound flour mixture into meat.

In large skillet, brown meat on all sides in hot oil.  Drain off fat.  Add remaining ingredients and bring to boil. Pour into casserole dish, cover and bake in 350 degree oven for 1-1/2 hours (or until tender).  Serve over  
2 cups hot cooked rice or noodles.

CROCKPOT METHOD:  After meat is brown, place in crockpot and add remaining ingredients.  Cook 10 to 12 hours.  Serve as above.