Make this classic old fashioned recipe for Crockpot Swiss Steak with round steak, tomatoes and peppers which makes the best savory sauce! It’s a nice meal that can pair with lots of things and something your whole family is sure to enjoy.
Why You’ll Slow Cooker Swiss Steak
If you’ve never heard of Swiss steak, it is a recipe that has been around for decades. Some recipes call for “swissing” the steak (tenderizing with a meat mallet), but if you are cooking it in the slow cooker that is not necessary.
My recipe is a mix of a few different recipes I found in my vintage recipe collection. I decided to thicken the sauce by dredging the meat with flour. It adds a nice touch to the sauce which many slow cooker recipes don’t have.
The cooking time can be as short as 4 hours or you can choose to cook it a bit longer and get some things done while dinner is cooking. This is an excellent recipe if you’re looking to cook a flavorful meal but all together in the same pot. Consider cooking this for your next Sunday dinner. If you love cozy meals like this also try my crockpot beef tips.
- Beef: Round steaks can be bough. Or bottom roast, or top round roast can be used and cut into thick steaks. 2-4 pounds will work fine in this recipe.
- Flour: This will be used to lightly coat the chuck steak prior to searing with olive oil.
- Beef Consomme or Beef Broth: Either one will work and both provide the perfect tasting base for the roast to cook in. I prefer Campbell’s brand.
- Diced Tomatoes: You’ll need 2 cans of diced tomatoes, undrained.
- Vegetables: An onion and green bell pepper are both diced and tossed into the crockpot to provide texture, flavor, and heartiness.
- Seasonings: Salt, black pepper, freshly minced garlic cloves, and Worcestershire sauce mend together to make the delicious seasoning tasted in every bite.
- Cooking Oil: You’ll need this for searing the roast prior to adding it to the slow cooker.
Step One – On a large plate add the flour and salt and pepper. Mix this together. Dredge each steak in this mixture on both sides, transfer to another plate. Save any excess flour mixture, you will add this to the slow cooker with the meat later.
Step Two – Set a large skillet to medium high heat. Add enough oil to coat the pan. Brown the steaks on both sides, no need to cook through.
Step Three – Add the browned steaks to the slow cooker. Sprinkle over any remaining flour from the plate.
Step Four – Add the remaining ingredients.
Step Five – Stir everything together until well combined.
Step Six – Cover and cook on LOW for 7 hours or HIGH for 4 hours without opening the lid during the cooking time or until fork tender. Serve and enjoy!
What to serve with Swiss Steak?
- Mashed potatoes or steamed rice make great sides. You can also serve pieces over egg noodles for a great recipe that is tasty and hearty.
- Serve Swiss steak with vegetables like green beans or a green salad adds a refreshing touch. We often make Crockpot Green Bean Casserole to go along with this meal.
- Rolls or garlic bread are always a great match when looking for something to sop up the juices.
Other versions of Swiss steak:
- Swiss Steak with Brown Gravy – by Tastes of Lizzy T
- Creamy Swiss Steak – Taste of Home
- Instant Pot Swiss Steak – by Savory Tooth
Yes, if you can’t find bottom roast or steaks you can use one of these cuts of beef: cube steak (or cubed stew meat), chuck roast (leave whole, shred at the end and degrease the sauce by laying paper towels over the sauce and discarding), or stew meat.
Yes! Mushrooms can be added at the beginning of the cooking time, add 1-2 cups. You can also add tomato sauce, garlic powder, or mushroom soup for even more flavor.
To store leftover slow cooker Swiss steak, allow it to cool to room temperature, then transfer it to an airtight container and refrigerate within two hours. Consume the leftovers within 3-4 days or freeze for longer storage, ensuring proper reheating before serving.
I do not advise that as it will not sear properly and could take longer to cook. Let the roast thaw overnight in a shallow dish prior to cooking according to the directions.
Slow Cooker Swiss Steak
- 2.5 lbs. round steaks or bottom or top round roast cut into thick steaks (2-4 pounds will work fine in this recipe)
- 1/2 cup flour
- 1 tsp. salt
- 1/4 tsp. black pepper
- 4 Tbsp. cooking oil
- 10.5 oz. Campbell's beef consomme or beef broth
- 29 oz. petite diced tomatoes (two 14.5 oz. cans) do not drain
- 2 Tbsp. Worcestershire sauce
- 1 cup diced onion
- 1 green bell pepper
- 2 garlic cloves minced
- On a large plate add the flour and salt and pepper. Mix this together.
- Dredge each steak in this mixture on both sides, transfer to another plate. Save any excess flour mixture, you will add this to the slow cooker with the meat later.
- Set a large skillet to medium high heat. Add enough oil to coat the pan. Brown the steaks on both sides, no need to cook through. You may have to cook the meat in two batches if your pan is too small, add more oil inbewteen batches. Add the browned steaks to the slow cooker. Sprinkle over any excess flour from the plate.
- Deglaze the pan that you browned the meat in with by adding the beef consomme and scrapping up any brown bits. Add to the slow cooker on top of the beef.
- Add the remaining ingredients, stir.
- Place the lid on the slow cooker. Cook on LOW for 7 hours or HIGH for 4 hours with out opening the lid during the cooking time.
How to Video:
- Cube steak
- Chuck roast (leave whole, shred at the end and degrease the sauce by laying paper towels over the sauce and discarding).
- Stew meat
- Over mashed potatoes or steamed rice
- Green salad or steamed veggies on the side
- Garlic bread or dinner rolls
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.