Fumbling Toward Culinary Talent: Slow Cooker Swiss Steak

I have no idea why this dish is called "Swiss steak." But I got this recipe from the Interwebs, and I added some modifications. 

Ingredients
2-3 lbs of round steak, cut into cubes
1 yellow onion, chopped
3 celery stalks, chopped
4 medium carrots, chopped
3 TB light brown sugar
1 14.5 ounce can of stewed tomatoes
1 14.5 ounce can of diced tomatoes
2 cloves of garlic, chopped
flour
vegetable or canola oil
Salt and cracked pepper
Dried shallots
Penzey's beef roast seasoning

Process
In a large cast iron skillet, heat some vegetable or canola oil on medium-high heat. Dump the onion, celery, and carrots in and add salt and pepper. Cook for approximately 8-10 minutes. Move the vegetables into the slow cooker. 

Prior to cooking the vegetables, cut the round steak into cubes, dredge them in flour and let the meat rest on a wire rack. Once the vegetables are done, add oil into the skillet and brown the meat in batches or medium or medium-high heat. Add each batch into the slow cooker. Once all of the beef is in the slow cooker, sprinkle in the garlic and shallots, heartily sprinkle on the beef roast seasoning, and dump the tomatoes on top. Sprinkle some more beef roast seasoning on top of the tomatoes. 

Cook on low for 8-10 hours.