Creamy Crock Pot Swiss Steak

Swiss Steak with Tomatoes
Swiss Steak with Tomatoes

Andre Baranowski / StockFood Creative / Getty Images

Prep: 15 mins
Cook: 7 hrs
Total: 7 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
601 Calories
38g Fat
27g Carbs
37g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 601
% Daily Value*
Total Fat 38g 49%
Saturated Fat 21g 106%
Cholesterol 173mg 58%
Sodium 458mg 20%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 15%
Protein 37g
Calcium 143mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Swiss steak has been around since the early 1900s. It is typically made with sliced round steak or rump, baked with tomatoes, onions, peppers, and seasonings. 

This version is cooked in the crock pot with tomatoes and condensed soup. It isn't necessary to brown the beef before adding it to the slow cooker, but browning does add extra flavor. 

The simple combination of beef steak, vegetables, and seasonings is cooked to perfection in the slow cooker. 


  • 1 large onion (quartered and sliced)
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound round steak (cut into 4 portions)
  • 1 cup celery (chopped)
  • 1 (14.5 ounces) can diced tomatoes or crushed tomatoes (about 2 cups)
  • 1 (10 3/4 ounces) can condensed cream of mushroom soup
  • 1 medium bay leaf

Steps to Make It

  1. Gather the ingredients.

  2. Spray crock pot with nonstick cooking spray.

  3. Place sliced onion in bottom of crockery insert.

  4. In a shallow plate, combine the flour, parsley, salt, and pepper.

  5. Dredge each steak portion in the flour mixture.

  6. Then pound with a meat mallet to tenderize and flatten somewhat.

  7. Place the steaks in the crock pot over the onions.

  8. Top with chopped celery.

  9. In another bowl, combine the tomatoes with cream of mushroom soup and any remaining flour mixture.

  10. Spoon soup mixture over the steaks and celery.

  11. Cover and cook on LOW for seven to nine hours or until steaks are very tender.

  12. Serve with baked or mashed potatoes and a green vegetable or tossed salad. Enjoy!

  • For extra depth of flavor, brown the dredged steaks in a skillet in a small amount of olive oil before placing them in the slow cooker. Brown the onions as well, if desired.

Recipe Variations

  • Add chopped bell peppers to the crock pot along with the celery and tomatoes.