Delicious Slow Cooker Swiss Steak
Slow Cooker Swiss Steak is a comforting dish featuring tender beef slow-cooked in a rich, savory tomato-based gravy. This easy-to-make recipe transforms tougher cuts of meat into a flavorful, melt-in-your-mouth meal perfect for family dinners.
Equipment
- Slow cooker
- Skillet
- Chef’s knife
- Cutting board
- Wooden spoon
Ingredients
For the Meat
- 2 lbs chuck roast or round steak cut into 1-inch slices
- Salt and pepper, to taste
- 2 tbsp flour (for dusting)
For the Gravy
- 2 tbsp olive oil
- 1 large onion sliced
- 3 cloves garlic minced
- 1 cup beef broth
- 14.5 oz diced tomatoes 1 can
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp tomato paste
- 1 tbsp cornstarch (mixed with 2 tbsp water for thickening)
Instructions
Prepare the Meat
- Season the beef slices with salt and pepper, then lightly dust with flour.
- Heat olive oil in a skillet over medium-high heat and sear the beef on both sides until browned.
Create the Gravy Base
- In the same skillet, sauté onions and garlic until fragrant.
- Deglaze the pan with a splash of beef broth, scraping up any browned bits for extra flavor.
- Transfer the beef and onion mixture to the slow cooker.
Combine Ingredients in Slow Cooker
- Add diced tomatoes, remaining beef broth, Worcestershire sauce, thyme, rosemary, and tomato paste to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
Thicken the Gravy (Optional)
- In the last 30 minutes, mix cornstarch slurry and stir into the slow cooker to thicken the gravy.
Serve
- Serve hot over mashed potatoes, rice, or buttered egg noodles.
Notes
Tips & Variations
- Flavor Boost: For extra depth, add a splash of red wine when deglazing the pan.
- Vegetable Add-ins: Feel free to include chopped carrots, celery, or bell peppers for added flavor and nutrition.
- Spicy Kick: Add a pinch of smoked paprika or cayenne pepper for a hint of spice.
- Mediterranean Twist: Use oregano, olives, and sun-dried tomatoes for a Mediterranean-inspired version.
- Make Ahead: Pre-brown the beef and chop veggies in advance to save prep time on busy days.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Freezer: Freeze portions in airtight containers for up to 3 months.
- Reheating: Thaw overnight in the fridge and reheat on the stovetop or microwave. Add a splash of beef broth if needed to maintain moisture.