Excellent choice! Slow Cooker Swiss Steak is the epitome of classic, old-fashioned comfort food. It transforms a tougher, economical cut of beef into a fall-apart-tender masterpiece smothered in a rich tomato and vegetable gravy.
This is a “set it and forget it” recipe that makes the whole house smell incredible.
Slow Cooker Swiss Steak
This recipe uses a quick stovetop sear first for maximum flavor, but you can skip it for a purely dump-and-go meal (see tips below).
Prep time: 20 minutes
Cook time: 6-8 hours on Low
Servings: 4-6
Ingredients:
For the Steak:
· 2 lbs beef round steak or cube steak (about ½ to ¾ inch thick)
· ⅓ cup all-purpose flour
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 ½ teaspoons salt
· ½ teaspoon black pepper
· 2 tablespoons vegetable or canola oil
For the Slow Cooker:
· 1 large onion, sliced into half-moons
· 2 ribs celery, chopped
· 1 large green bell pepper, sliced into strips
· 3 cloves garlic, minced
· 1 (14.5 oz) can diced tomatoes, undrained
· 1 (15 oz) can tomato sauce
· 2 tablespoons Worcestershire sauce
· 1 tablespoon soy sauce (optional, for depth of flavor)
· 1 teaspoon dried thyme
· 1 bay leaf
· 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
- Prepare the Steak: If using round steak, cut it into 4-6 serving-sized pieces. Pat the steak completely dry with paper towels—this is crucial for a good sear.
- Create the Dredge: In a shallow dish, mix the flour, garlic powder, onion powder, salt, and pepper.
- Dredge the Steak: Dredge each piece of steak in the flour mixture, pressing gently to help it adhere. Shake off any excess.
- Sear the Steak (Highly Recommended): Heat the oil in a large skillet over medium-high heat. Once hot, sear the steaks for 2-3 minutes per side, until a golden-brown crust forms. You may need to do this in batches. Do not crowd the pan. This step adds a tremendous amount of flavor.
- Layer the Slow Cooker:
· Scatter the sliced onion, celery, and bell pepper on the bottom of the slow cooker. Add the minced garlic.
· Place the seared (or raw) steak pieces on top of the vegetables. - Make the Sauce: In a medium bowl, stir together the diced tomatoes, tomato sauce, Worcestershire sauce, soy sauce, and dried thyme.
- Combine and Cook: Pour the tomato mixture over the steak and vegetables. Tuck the bay leaf into the sauce.
- Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The steak is done when it is extremely tender and easily pulls apart with a fork.
- Thicken the Gravy (Optional): If you prefer a thicker gravy, remove the steak and vegetables to a platter. Pour the liquid from the slow cooker into a saucepan. Whisk 2 tablespoons of cornstarch with ¼ cup of cold water until smooth. Whisk this slurry into the liquid in the saucepan. Bring to a simmer, whisking constantly, until the gravy thickens.
- Serve: Discard the bay leaf. Serve the Swiss steak and vegetables over a bed of mashed potatoes, egg noodles, or white rice. Spoon the abundant gravy over everything and garnish with fresh parsley.
Pro-Tips for the Best Swiss Steak:
· The Cut of Meat Matters: Cube steak (pre-tenderized) will be the most tender. Round steak is a great budget option but benefits greatly from the long, slow cooking. Chuck steak is another excellent, flavorful choice.
· To Skip the Sear: If you’re short on time, you can add the raw, floured steak directly to the slow cooker. The texture will be slightly different and you’ll lose the deep flavor from the Maillard reaction, but it will still be a delicious and tender meal.
· Add Umami: A dash of soy sauce or a teaspoon of fish sauce in the tomato mixture adds a wonderful savory depth that people won’t be able to pinpoint but will love.
· Vegetable Variations: Feel free to add carrots (cut into chunks) or mushrooms along with the other vegetables.
· Make it a Complete Meal: This is the perfect dish to serve over something that can soak up the amazing gravy. Buttered egg noodles, creamy polenta, or fluffy rice are all perfect companions.
Enjoy the incredible, comforting aromas and the even better taste of this timeless classic
