Crockpot Swiss Steak
Tender beef smothered in a rich tomato gravy with onions, peppers, and carrots – Swiss steak is the kind of comfort food that’s been finding its way onto family dinner tables for generations. Today it’s less talked about that pot roast, beef stew, and meatloaf, but it’s a retro classic that’s well deserving of a comeback. Perfect for spooning over mashed potatoes, buttered noodles, or rice, and one of my favorites for the fall and winter!
For more comfort food inspiration, check out my crockpot beef bourguignon, crockpot chicken pot pie, crockpot chuck roast, crockpot Swedish meatballs, crockpot chicken and green bean casserole, and crockpot poor man’s stew!
Despite the name, Swiss steak doesn’t come from Switzerland. Most food historians agree it’s an American dish, and the ‘Swiss’ in the name refers to swissing – an old-fashioned technique of tenderizing tougher cuts of meat by pounding or rolling them before cooking.
Traditional recipes often rely on that extra prep, but here the slow cooker does the hard work for you. After testing, I found that a long, gentle braise in the tomato gravy produced beautifully tender cube steak without needing to pound the meat first. If you’re using round steak instead, I’d still recommend giving it a quick tenderize with a meat mallet before it goes into the crockpot.
Ingredients & Overview
- Cube steak – Round steak also works; see the recipe notes for preparation tips.
- Salt, black pepper, smoked paprika, and flour – Used to season and lightly coat the steaks before searing.
- Olive oil – For browning the steaks.
- Carrots, green bell pepper, onion, and garlic – Cook underneath the beef and add plenty of flavor to the sauce.
- Beef broth, diced tomatoes, brown gravy mix, tomato paste, and Worcestershire sauce – These come together to make the rich tomato gravy.
- Fresh parsley – Optional, for serving.
Start by seasoning the steaks, coating them lightly in flour, and searing them on both sides. Add the carrots, bell pepper, onion, and garlic to the crockpot, then arrange the browned steaks over the vegetables.
Stir together the beef broth, tomatoes, gravy mix, tomato paste, and Worcestershire sauce, then pour it over everything. Cover and cook until the beef is fork tender and the vegetables are soft. Finish with chopped parsley and serve with mashed potatoes or noodles.
Recipe Notes & Tips
- Round steak works too. If you’re using round steak instead of cube steak, tenderize it with the spiked side of a meat mallet and flatten it to about ½ inch thick before cooking.
- Don’t skip the flour. The light coating helps the steaks brown nicely and, together with the brown gravy mix, naturally thickens the gravy as it cooks.
- Adjust the gravy if needed. If it’s a little too thick, stir in a splash of beef broth or water until it reaches your preferred consistency.
- Want a thicker gravy? Stir in a slurry made from 1 tablespoon cornstarch and 1 tablespoon cold water, then cook until thickened. You can also remove the lid and cook on HIGH for about 30 minutes to reduce the sauce, or simmer the gravy in a saucepan on the stovetop until it thickens.
- Try a few extra vegetables. Celery or mushrooms both work well if you’d like to make the dish even heartier.
- Make it creamy. Stir in ½ cup of heavy cream just before serving for a richer, creamier gravy.
Serving Ideas
Swiss steak is best served with something that can soak up all that rich tomato gravy. Try:
- Mashed potatoes
- Buttered egg noodles
- Steamed white rice
- Crusty bread
- A simple green salad on the side
Storage & Reheating
Store leftover Swiss steak in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a saucepan over medium heat until the beef is heated through. If the gravy has thickened, add a splash of beef broth or water to loosen it.
Crockpot Swiss Steak
Ingredients
- 1.75 lbs cube steak or round steak, see notes
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ⅓ cup all purpose flour
- Olive oil for searing steaks
- 2 carrots sliced 1-inch thick
- 1 green bell pepper chopped
- 1 onion chopped
- 4 cloves garlic minced
- 1 ½ cups beef broth
- 14.5 oz can petite diced tomatoes with liquid
- 0.87 oz packet brown gravy mix
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Fresh chopped parsley for topping
Instructions
- Pat steaks dry with paper towel. Season with salt, pepper, and smoked paprika. Put flour in a shallow dish or plate and dredge each steak in the flour mixture.
- Heat oil in a skillet over medium-high heat and brown steaks on both sides, about 2 minutes per side adding more oil if needed.
- Place carrots, bell pepper, onion, and garlic into Crockpot.
- Layer the seared cube steaks on top.
- In a bowl, combine the beef broth, diced tomatoes with liquid, brown gravy mix, tomato paste, and Worcestershire. Pour into Crockpot over the beef and vegetables.
- Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender. Top with chopped parsley. Serve over mashed potatoes or noodles.
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