Tender Crock Pot Swiss Steak

Tender Crock Pot Swiss Steak simmered with hearty vegetables and a rich tomato gravy makes for an easy and satisfying comfort meal. This recipe requires just a short prep time before everything slow cooks to tender perfection.

I first made this on a chilly weekend when I wanted something warm and comforting without spending hours in the kitchen. It quickly became a favorite and now it’s my goto when I need an easy crowdpleasing meal.

Ingredients

• Allpurpose flour: to dredge the steak and help thicken the gravy, opt for unbleached for best results
• Garlic powder onion powder and paprika: form a flavorful seasoning base, fresh spices deliver a more vibrant taste
• Cubed steak: tender yet budget friendly, can be swapped for chuck roast or round steak for similar results
• Celery: adds crunch and subtle earthiness, use the center stalks for tenderness or substitute with bell peppers
• Yellow onion: offers a mild sweetness that complements the tomatoes, shallots make a nice alternative
• Carrots: bring sweetness and texture, baby carrots work well if you want to skip chopping
• Fresh garlic: imparts robust aroma, jarred minced garlic helps when you’re short on time
• Stewed tomatoes with their juice: create the savory sauce, crushed tomatoes can substitute with a pinch of Italian seasoning
• Light brown sugar: balances tomato acidity, optional but recommended for a rounded flavor
• Worcestershire sauce: adds umami depth and is essential to bring the sauce together
• Brown gravy mix: thickens the sauce, you can replace with beef bouillon plus cornstarch if preferred
• Vegetable oil: used for browning the steak adding color and flavor

Instructions

Sift and Dredge Coat the Steaks:

In a shallow wide dish combine flour garlic powder onion powder salt pepper and paprika mixing well. Coat each cubed steak thoroughly on both sides in this seasoned flour then set aside. This step creates a flavorful crust and helps thicken the gravy during cooking.

Brown the Steaks:

Heat vegetable oil in a large skillet over medium high. When hot add two steaks at a time and brown quickly on each side. You do not cook them through here just build color and flavor. Remove browned steaks and repeat with remaining pieces adding more oil as needed.

Prepare the Slow Cooker Base:

Place chopped celery diced onion and chopped carrots at the bottom of a 5 to 6quart slow cooker. Arrange the browned cubed steaks on top of the vegetables to create layers of flavor.

Mix and Add the Sauce:

In a small bowl whisk together minced garlic stewed tomatoes with juice light brown sugar Worcestershire sauce and brown gravy mix until well combined. Pour this liquid mixture evenly over the steaks and vegetables in the slow cooker.

Cook Low and Slow:

Cover and cook on low for six to eight hours or on high for four to six hours. The slow heat melts the connective tissue in the meat and softens the vegetables resulting in a tender flavorful dish.

Serve and Enjoy:

Spoon the Swiss steak along with the rich tomato gravy and vegetables onto plates. It pairs wonderfully with mashed potatoes egg noodles rice or even zucchini noodles for a lighter option.

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My favorite part is the Worcestershire sauce which subtly lifts all the flavors and makes the gravy truly comforting. I still remember the first night my family gathered around the slow cooker after a busy day and devoured this with mashed potatoes. It quickly became a cherished recipe that we revisit for cozy dinners.

Storage Tips

Store leftover Swiss steak in an airtight container in the refrigerator for up to four to five days. For longer storage freeze leftovers in freezer safe containers or bags for up to three months. Thaw overnight in the fridge and reheat gently on the stove or microwave to maintain tenderness.

Ingredient Substitutions

Try using boneless chuck roast cut into pieces if you cannot find cubed steak this works just as well in the slow cooker. Swap celery for green bell peppers to add a different flavor profile. If you prefer a gluten free version replace allpurpose flour with cornstarch or a gluten free flour blend when dredging.

Serving Suggestions

Serve this Swiss steak on a bed of creamy mashed potatoes for a classic comfort pairing. It is also fantastic atop egg noodles tossed in butter or served alongside fluffy white rice. For a low carb approach mashed cauliflower or sautéed zucchini noodles are excellent alternatives to soak up the flavorful sauce.

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Enjoy this hearty Swiss steak with your favorite sides and save leftovers for an easy reheat. It makes a comforting make ahead meal for busy nights.

Frequently Asked Questions About Recipes

→ Can I prepare this dish on the stovetop instead?

Yes, this can be adapted for stovetop cooking with similar preparation steps, but slow cooking allows flavors to deepen and the meat to become extra tender.

→ Is browning the cubed steak necessary?

Browning enhances color and flavor by creating a savory crust, but if short on time, it can be skipped without major impact.

→ What sides pair well with this dish?

Mashed potatoes, egg noodles, rice, or even low-carb options like mashed cauliflower or zucchini noodles complement the rich gravy and tender meat wonderfully.

→ How can I thicken the gravy if needed?

Mix 2 tablespoons cornstarch with 2 tablespoons water and stir into the slow cooker. Increase heat and cook for 30 minutes to thicken.

→ Can I customize the flavor or add ingredients?

Absolutely! Try adding diced potatoes, red pepper flakes for heat, mushrooms for earthiness, or a splash of cream for richness just before serving.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the fridge for 4-5 days or freeze for up to 3 months to maintain freshness.