Here's a crock pot recipe from a book I have:

2 lb. round steak
1/4 cups flour
1 tsp. salt
1 stalk of celery, chopped
2 carrots, chopped
1/4 cup chopped onion
1/2 tsp Worchestershire sauce
1 can (8 oz.)tomatoe sauce

Cut steak into 4 serving pieces. Dredge in flour mixed with salt; place in crock pot. Add vegetables and worchestershire sauce. Pour tomatoes sauce over meat and veg. Cover and cook on low setting for 8 to 10 hours.

Sorry, I have not tried this recipe!

i have a crock pot cookbook published in 1975 and this is the recipe listed in it (like wanda, i haven't made this one).

1 1/2 to 2 # round steak
2 T flour
1 tsp salt
1/8 tsp pepper
2 T vegetable oil
1 16-oz can of tomatoes, cut up
1 large onion, sliced
1 stalk of celery, sliced
1 T steak sauce

cut the steak into serving size pieces. coat with the flour, salt and pepper. brown the meat in a large skillet coated with the oil. pour off excess fat. in the crock pot, combine meat with tomatoes, onion, celery and steak sauce. cover the pot and cook on low for 6 to 8 hours or until tender. thicken the juices with additional flour dissolved in a small amount of water, if desired. makes 6 to 8 servings.

as for meat charts, "joy of cooking" has good ones but assuming you don't have that book, i'd try a "google" search...

This is the one I use that we love

Title: Swiss Steak (Crockpot)
Categories: Main dish, Beef, Crockpot
Yield: 6 Servings
1 1/2 lb TO 2 lbs round steak
2 tb Flour
1 ts Salt
1/8 ts Pepper
2 tb Salad oil
16 oz Can tomatoes; cut up
1 lg Onion; sliced
1 Stalk celery; thinly sliced
1 tb Thick bottled steak sauce
Cut steak into serving-size pieces. Coat with flour, salt, and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil.Pour off excess fat. In slow-cooking pot, combine meat with tomatoes,
onion, celery, and steak sauce. Cover pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour dissolved in a small amount of water, if desired.

This one, called Swiss Bliss, is excellent. I've made it many times. I got it from a slowcooker group, and it is also posted on southernfood@about.com.

2 to 4 pound beef pot roast (lean chuck or bottom round)
1 envelope onion soup mix
1 can (4 oz) sliced mushrooms, drained (I use fresh)
1/2 medium green pepper, sliced
1 can (20-oz) tomatoes, drained and chopped, reserving liquid
salt and pepper to taste
1 tablespoon steak sauce
1 tablespoon cornstarch
1 tablespoon dried parsley flakes
PREPARATION:

Place beef roast in crockpot and sprinkle with the onion soup mix. Add mushrooms, green pepper slices, and tomatoes. Sprinkle with salt and pepper. Combine remaining ingredients and add enough water to make 1 1/2 cups of liquid. Pour over meat and vegetables, and sprinkle with parsley flakes. Cover and cook on LOW for 8 to 10 hours.
I usually take the lid off and turn the pot to high for about an hour before serving to thicken the juice.

I've never cared for Swiss Steak (nor have I had it since I was a fussy teenager) but I recall my Nana always pounded the the flour in and the daylights out of the slices of round steak before she did a variaton of the above recipes.

Is the pounding a think of the past? Maureen