Smothered Swiss Steak

2 tsp. oil
1 1/2 lb. boneless beef top round steak, trimmed of fat
1 tsp. salt
1/4 tsp. pepper
1 medium onion, halved lengthwise, thinly sliced
1 carrot, shredded
1 (4-oz.) can Mushroom pieces, drained
1 (10-3/4 oz.) can Condensed Cream of Mushroom soup
1 (8-oz.) can Tomato Sauce

Heat oil in large skillet over medium-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet; cook 4 to 6 minutes or until well browned, turning once.
Meanwhile, in 3 1/2 or 4-quart slow cooker, combine onion, carrot and mushrooms; mix well.
Cut browned steak into 4 pieces; place in slow cooker over vegetables. In same skillet, combine soup and tomato sauce; mix well. Pour over beef.
Cover; cook on low setting to 8 to 10 hours. Stir sauce well before serving over beef.