My father-in-law still talks about his mother making this when they had nothing. The tomato gravy makes tough meat incredibly tender

This slow cooker 4-ingredient poor man’s Swiss steak is the kind of meal our grandparents leaned on when money was tight but they still needed to fill hungry bellies. It starts with a tough, inexpensive cut of beef and turns it into something fork-tender and comforting, thanks to a simple tomato gravy that works its magic all day in the slow cooker. My father-in-law still talks about his mother making this when they had almost nothing, stretching a cheap piece of meat into a full, satisfying supper that made the whole house smell like home.

This dish is all about that rich tomato gravy, so serve it over something that can soak it up: creamy mashed potatoes, white rice, buttered egg noodles, or even thick slices of toast if you’re really keeping it simple. Add a basic side like frozen peas, green beans, or a tossed salad to bring in some color and crunch. A basket of warm dinner rolls or cornbread is wonderful for mopping up every last bit of the sauce, and if you want to keep it very old-fashioned, serve with applesauce or cottage cheese on the side.

Servings: 6

2 to 2 1/2 pounds inexpensive beef steak (such as bottom round, top round, or chuck), cut into 3 to 4 large pieces

Place the sliced onion in an even layer on the bottom of a 5- to 7-quart slow cooker. This creates a flavorful bed that keeps the meat off the direct heat and helps build the tomato gravy.

Lay the pieces of beef steak on top of the onions in a single layer as much as possible. It is fine if they overlap a bit, but try not to stack them too thickly so they cook evenly and get nice and tender.

In a medium bowl, stir together the diced tomatoes with their juices and the condensed tomato soup until well combined. This simple mixture will turn into a thick, rich tomato gravy as it cooks low and slow.

Pour the tomato mixture evenly over the beef and onions, making sure all of the meat is coated and most of it is submerged. Use a spoon to tuck some of the onions and tomatoes around and over the meat if needed.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and can be easily pulled apart with a fork. Longer, gentler cooking on LOW will give you the most tender result, especially with tougher cuts.

Once the beef is tender, use two forks to gently pull or cut the meat into serving-size pieces right in the slow cooker, leaving it nestled in the thick tomato gravy with the softened onions. Taste the gravy and, if desired, add a pinch of salt and pepper at the table, keeping with the simple, thrifty spirit of the dish.

Serve the poor man’s Swiss steak hot, spooning plenty of the tomato gravy and onions over each portion. Be sure to ladle extra sauce over whatever you’re serving it with so none of that rich, old-fashioned flavor goes to waste.

To keep with the spirit of making do with what you have, feel free to adjust this recipe based on your pantry. If you only have whole or crushed canned tomatoes, those work just fine; just break them up a bit with a spoon before mixing with the tomato soup. You can swap in a large sweet onion or even a couple of smaller onions if that’s what you have on hand. For a slightly richer flavor, some families like to brown the meat quickly in a hot skillet before adding it to the slow cooker, but it’s not required for tenderness—the long, slow cooking in the tomato gravy does the heavy lifting. For picky eaters who don’t love onion pieces, slice the onion very thin so it almost melts into the gravy, or use a small onion instead of a large one. If your kids prefer a smoother sauce, you can briefly mash the tomatoes with a potato masher in the slow cooker before serving to break them down more. To stretch the meal even further, you can add a drained can of sliced mushrooms or a handful of chopped celery or carrots at the beginning; just know this will add ingredients beyond the base four, so think of it as a budget-friendly upgrade. Food safety tips: Use a fresh, refrigerated cut of beef and keep it chilled until you’re ready to start the slow cooker. Don’t leave the meat sitting out at room temperature for long—prepare the ingredients and get everything into the slow cooker promptly. Always cook this recipe on LOW or HIGH as directed; avoid using a “keep warm” setting to cook from raw, as that may not bring the meat into a safe temperature range quickly enough. The beef should reach at least 145°F internally, but in practice it will go well beyond that as it becomes tender. Once the cooking time is finished, either serve the dish within 2 hours or cool it quickly and refrigerate. Leftovers should be stored in a shallow container in the fridge and eaten within 3 to 4 days, or frozen for up to 2 to 3 months. Reheat leftovers until they are steaming hot all the way through before serving again.