Preheat Your Oven: Begin by preheating your oven to 325°F (165°C).
Prepare the Steak: Trim excess fat from the round steak and cut it into serving-sized pieces. Season both sides with salt and pepper.
Dredge in Flour: Place flour in a shallow dish. Dredge each steak piece in flour, shaking off the excess.
Sear the Steak: Heat oil in a large ovenproof skillet or Dutch oven. Sear the steak until browned on both sides (about 3 minutes per side). Set aside.
Cook Onions and Garlic: In the same skillet, cook sliced onions until soft (about 5 minutes). Add minced garlic and cook for an additional minute, being careful not to burn it.
Combine Ingredients: Return the steak to the skillet, pour diced tomatoes with juice, and add Worcestershire sauce, beef broth, oregano, and thyme. Stir to combine.
Simmer and Cook: Bring the mixture to a simmer, then cover the skillet. Transfer to the preheated oven and cook for 1 1/2 to 2 hours, or until the steak is tender.
Serve and Garnish: Once fork-tender, remove the skillet from the oven. Serve the Swiss steak hot, garnished with fresh parsley if desired.
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