Crockpot Swiss Steak

Crockpot Swiss steak is a classic and enduring dinner recipe, known for its robust and satisfying flavors.

Savory Beef Steaks

  • Swissed’ refers to the method of rolling or pounding the meat, ensuring it becomes tender during cooking, just like the vegetables!
  • This particular Swiss steak variation is prepared in a slow cooker, making it an ideal ‘set it and forget it’ meal.
  • Similar to the beef in a stew recipe, these steaks turn exceptionally tender when cooked at a low temperature over an extended period.
  • Additionally, this recipe can be frozen and reheated with excellent results.

Ingredients for Crock Pot Swiss Steak

“MEAT: In the traditional preparation of Swiss steak, you typically use cuts like inside round or cube steaks, which become wonderfully tender with slow, gentle cooking.

VEGGIES: Opt for vegetables such as onions, peppers, carrots, and celery as the primary ingredients. If desired, you can also incorporate mushrooms, green beans, or fresh green peas for added variety.

SAUCE: Create a luscious tomato gravy by combining diced or crushed tomatoes with beef broth and a medley of flavorful seasonings. For a smoother sauce, you can use crushed tomatoes, and if you’re craving extra sauce, feel free to add more diced canned tomatoes.

How to Make Crockpot Swiss Steak

Place veggies & garlic in a slow cooker (per the full recipe below).

Pound steaks & lightly coat them in flour.

    • First, sear the meat in a skillet, then transfer it to the crockpot.
    • Next, incorporate the remaining sauce components.
    • Cover and let it simmer on low heat for 6 to 8 hours. Serve promptly with the flavorful sauce

    What to Serve with Swiss Steak

    • Here are various side dishes that pair well with the main course:
    • Garlic mashed potatoes
    • Cooked noodles
    • Mushroom rice
    • Mashed cauliflower potatoes
    • White rice


    • To maintain optimal quality, store Swiss steaks along with their sauce in a sealed container within the refrigerator, and they should remain fresh for up to 4 days.
    • When reheating, place the steaks with the sauce in a saucepan on the stove or use a microwave.
    • For longer storage, freeze both the steaks and sauce in zippered bags, ensuring you label the date on the outside, and they can be kept for up to 4 weeks.

    Crockpot Swiss Steaks

    Prep Time20minutes minutes Cook Time6hours hours 15minutes minutes

    Total Time6hours hours 35minutes minutes Servings4 serving

    Ingredients  1x2x3x

    • ▢1 ½ pounds round steak or cube steaks or minute steaks
    • ▢2 carrots sliced into 1″ pieces
    • ▢1 stalk celery sliced into 1″ pieces
    • ▢½ onion sliced ½”
    • ▢2 cloves garlic sliced
    • ▢¼ cup flour
    • ▢1 tablespoon olive oil
    • ▢½ cup white wine
    • ▢1 cup beef broth
    • ▢14 oz canned diced tomatoes, with juice
    • ▢2 tablespoons tomato paste
    • ▢1 tablespoon Worcestershire sauce
    • ▢½ teaspoon dried thyme leaves
    • ▢salt and pepper to taste
    • ▢corn starch for thickening optional


    • Here’s a rephrased version of the paragraph:
    • Begin by placing sliced carrots, celery, onion, and garlic in the base of your slow cooker.
    • Tenderize the steaks to a thickness of about ¼ inch using a meat tenderizer, then season them with salt and pepper (note that cube steaks don’t require tenderizing). Place flour in a shallow dish or on a plate, and coat each steak with the flour mixture.
    • Heat some oil in a skillet over medium-high heat, and brown the steaks on both sides, which should take approximately 2 minutes per side. If necessary, add more oil to the skillet.
    • In the same skillet, pour in the wine and scrape up any browned bits. Transfer this mixture to the slow cooker along with the remaining ingredients, excluding the cornstarch.
    • Cover and let it cook for 6-8 hours on low heat or 4-5 hours on high, or until the steaks become tender enough to be easily pierced with a fork.
    • Serve this delightful dish over mashed potatoes or noodles for a comforting meal.


    To achieve a silkier sauce, consider substituting diced tomatoes with crushed tomatoes or even canned tomato soup.

    If you desire more sauce, you can simply incorporate an extra can of tomatoes.

    Optional: To thicken the sauce, combine 1 tablespoon cornstarch with 1 tablespoon water. Bring the sauce to a simmer on the stove and add a little at a time to thicken.

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