Slow Cooker Swiss Steak

Swiss steak recipe

​The Spruce Eats / Katarina Zunic

  • Total: 8 hrs 15 mins
  • Prep: 15 mins
  • Cook: 8 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
541 Calories
18g Fat
31g Carbs
62g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 541
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 28%
Cholesterol 157mg 52%
Sodium 521mg 23%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 17%
Protein 62g
Calcium 137mg 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 is actually not from Switzerland, but instead is so named because of the tenderizing technique used called “swissing,” which means rolling or pounding. Once prepared this way, it is braised along with tomatoes as well as other seasonings and ingredients. This recipe for swiss steak is a classic combination that is cooked to perfection in the crock pot. The slow cooked steaks are full of flavor, with tomatoes, herbs, and vegetables, and a little beef broth and Worcestershire sauce. 

If you don’t want to pound (or swiss) the steak yourself, make sure to buy thinned round steak or chuck, or you can use a sliced lean chuck roast.

Sometimes confused with Salisbury steak, Swiss steak is a completely different dish. While Swiss steak is pieces of steak in a tomato sauce, Salisbury steak is actually similar to a hamburger, as it is made of ground beef shaped into a patty and covered with a brown gravy. Swiss steak is cooked in an oven or slow cooker, while Salisbury steak is prepared on the stovetop or under the broiler. Just something to keep in mind when you try to order this delicious dish from a restaurant.

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon Hungarian sweet paprika
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 1/2 pounds beef round steak (cut into 6 serving-size pieces; pounded thin to tenderize)
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon canola oil (or other neutral vegetable oil )
  • 1 large garlic clove (minced)
  • 2 ribs celery (thinly sliced)
  • 2 to 3 cups onion (thinly sliced)
  • 2 (14 1/2-ounce) cans tomatoes (or about 5 medium tomatoes peeled and sliced)
  • 1/2 cup beef broth

Steps to Make It

  1. Gather the ingredients.

    Ingredients for slow cooker steak
    ​The Spruce Eats / Katarina Zunic
  2. Combine flour, thyme, paprika, salt, and pepper in a small, shallow bowl, or pie plate.

    Combine flour, thyme, paprika
    ​The Spruce Eats / Katarina Zunic
  3. Brush the beef pieces with Worcestershire sauce.

    Brush beef with Worcestershire sauce
    ​The Spruce Eats / Katarina Zunic
  4. Then dredge in the flour mixture.

    Put in flour mixture
    ​The Spruce Eats / Katarina Zunic
  5. Heat a large heavy skillet over medium-high heat. Add the oil to the hot skillet, and then the coated steak pieces; sear for about 5 minutes on each side.

    Heat skillet over heat
    ​The Spruce Eats / Katarina Zunic
  6. Transfer steak to the slow cooker. Sprinkle the minced garlic and sliced celery over the steaks, then top it with the sliced onion and tomatoes.

    Transfer steak
    ​The Spruce Eats / Katarina Zunic
  7. Pour beef stock into the hot skillet and use a spatula to loosen any brown bits. Let cook for a minute or two.

    Pour beef stock in skillet
    ​The Spruce Eats / Katarina Zunic
  8. Then pour over steak in the slow cooker, cover, and cook on LOW for 7 to 9 hours or on HIGH for about 4 to 5 hours.

    Pour over steak
    ​The Spruce Eats / Katarina Zunic
  9. Serve with mashed potatoes, noodles, or rice, alongside a tossed salad, green beans, or your family's favorite side vegetables.

    Serve with mashed potatoes
    ​The Spruce Eats / Katarina Zunic

Recipe Variations

  • To create an even richer flavor, add a few tablespoons of red wine along with the beef broth when you're deglazing the skillet.
  •  If this recipe is a big hit in your house, why not try it with a few variations? It is delicious with mushrooms or made with a with a creamy sauce.