Start by tenderizing the beef round steak. Lay the steak on a cutting board and use a meat mallet to pound it to about 1/4 inch thickness. This step is crucial as it breaks down the tough fibers, making the steak tender.

In a shallow dish, combine the flour, salt, and pepper. Dredge each piece of steak in the flour mixture, ensuring both sides are well coated. Shake off any excess flour.

Heat vegetable oil in a Dutch oven over medium-high heat. Add the steak pieces, cooking until they are browned on both sides. This step is not about cooking the steak through but rather developing a flavorful crust.

Add the diced tomatoes and the stewed tomatoes (with their juice) being sure to cover all the pieces of the steak.

Cover and bake in the oven at 275° for about 2 hours. The long, slow cooking process will further tenderize the steak and allow the flavors to mix together nicely.

Once the steak is fork-tender and the sauce has thickened, your Swiss steak is ready to serve. Plate the steak, spooning plenty of sauce over the top. This dish is perfect alongside mashed potatoes, rice, or your favorite side.