Why You’ll Love This Recipe
- The slow cooker does all the work, making it a low-effort, high-reward dinner.
- The beef becomes fork-tender and juicy as it cooks in a flavorful tomato-onion gravy.
- Everything cooks in one pot, making clean-up simple.
- It’s budget-friendly and ideal for tougher cuts of beef.
- Leftovers reheat beautifully and taste even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Round steak or cube steak
- Salt and black pepper
- Flour (for dredging)
- Olive oil or vegetable oil
- Onion, sliced
- Garlic, minced
- Green bell pepper, sliced
- Carrots, sliced
- Canned diced tomatoes (or crushed tomatoes)
- Tomato paste
- Beef broth
- Worcestershire sauce
- Paprika
- Dried thyme
- Bay leaf
Directions
- Season both sides of the steaks with salt and pepper, then dredge lightly in flour.
- In a skillet over medium-high heat, heat the oil and brown the steaks on both sides. This step adds extra flavor but is optional.
- Place the sliced onions, peppers, carrots, and garlic in the bottom of the slow cooker.
- Lay the browned steaks on top of the vegetables.
- In a bowl, whisk together the diced tomatoes, tomato paste, beef broth, Worcestershire sauce, paprika, and thyme. Pour this mixture over the steaks. Add the bay leaf.
- Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the meat is tender and the sauce has thickened.
- Remove the bay leaf, taste, and adjust seasoning with more salt and pepper if needed.
- Serve the Swiss steak with the vegetable gravy spooned on top.
Servings and timing
- Yield: Serves 4–6 people.
- Prep time: About 15–20 minutes.
- Cook time: 7–8 hours on Low or 4–5 hours on High.
- Total time: Approximately 7½–8½ hours.
Variations
- Add mushrooms for extra depth and umami.
- Use crushed tomatoes instead of diced for a smoother gravy.
- Add a splash of red wine to the tomato mixture for a richer sauce.
- Substitute cube steak with chuck steak cut into large portions for a slightly different texture.
- Add a pinch of red pepper flakes for heat.
- Use smoked paprika instead of regular for a smokier flavor.
Storage/Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat or microwave in short intervals. Add a splash of broth or water if the sauce thickens too much.
FAQs
What cut of beef works best for Swiss steak?
Round steak or cube steak is traditional, as slow cooking breaks down the tougher fibers and makes the meat tender.
Do I have to brown the steaks first?
No, but browning adds extra flavor and helps develop a richer sauce.
Can I add potatoes to the slow cooker?
Yes. Add them in large chunks so they don’t become mushy during long cooking.
How thick should the gravy be?
It should be spoonable and slightly thick. If too thin, simmer uncovered on High for 15–20 minutes.
Can I make this recipe gluten-free?
Use gluten-free flour for dredging, or skip the flour step entirely.
Can I substitute the vegetables?
Absolutely—zucchini, mushrooms, or celery can be added based on what you have.
What should I serve with Swiss steak?
Mashed potatoes, egg noodles, steamed rice, or crusty bread pair perfectly.
Can I prepare this the night before?
Yes. Assemble everything in the crock and refrigerate (without turning it on). In the morning, place the crock into the slow cooker base and cook.
How do I keep the steak from drying out?
Make sure it’s fully submerged in the sauce and cooked on Low for the most tender result.
Can I thicken the sauce at the end?
Yes. Stir in a slurry of cornstarch and water and cook on High for 10–15 minutes until thickened.
Conclusion
Crockpot Swiss Steak is a timeless comfort meal made simple with slow cooking. With tender beef, a savory tomato gravy, and hearty vegetables, it delivers satisfying flavor with minimal effort. Whether served over mashed potatoes or noodles, it’s a cozy, classic recipe that’s perfect for busy weeknights or weekend comfort cooking. Enjoy!
PrintCrockpot Swiss Steak
Crockpot Swiss Steak is a hearty, comforting dish featuring tenderized beef slow-cooked in a rich tomato and vegetable gravy until melt-in-your-mouth tender.
- Prep Time: 20 minutes
- Cook Time: 7–8 hours (Low) or 4–5 hours (High)
- Total Time: 7.5–8.5 hours
- Yield: 4–6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
- 2 lbs round steak or cube steak
- Salt and black pepper, to taste
- 1/2 cup flour (for dredging)
- 2 tbsp olive oil or vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 green bell pepper, sliced
- 2 carrots, sliced
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1 bay leaf
Instructions
- Season both sides of the steaks with salt and pepper, then dredge lightly in flour.
- Heat oil in a skillet over medium-high heat and brown the steaks on both sides.
- Place sliced onions, peppers, carrots, and garlic in the bottom of the slow cooker.
- Lay the browned steaks on top of the vegetables.
- Whisk together diced tomatoes, tomato paste, beef broth, Worcestershire sauce, paprika, and thyme. Pour over the steaks and add the bay leaf.
- Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the meat is tender.
- Remove the bay leaf, taste, and adjust seasoning with salt and pepper if needed.
- Serve hot with gravy spooned over the top.
Notes
- Mushrooms can be added for extra flavor.
- Use crushed tomatoes for a smoother sauce.
- A splash of red wine deepens the flavor.
- Red pepper flakes can add heat if desired.
- Smoked paprika creates a richer, smoky taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
