The Swiss don't actually make Swiss steak. The recipe name is believed to be English and likely comes from relating the process of smoothing out cloth between rollers called "swissing" to pounding and flattening of the meat, a step we've skipped in this slow cooker version.
Trim fat from meat. Cut meat into 4 serving-size pieces. Brown meat and sausage in hot oil in a skillet. In a 3-1/2- or 4-quart electric crockery cooker place onion. Sprinkle with thyme, tapioca, salt, and pepper. Pour undrained tomatoes over vegetables. Add meat.
Cover and cook on low-heat setting for 10 to 12 hours. Serve with noodles or rice. Garnish with fresh thyme, if desired. Makes 4 servings.