Swiss steak gets its name from the technique of pounding or swissing the meat to tenderize it before cooking. This crockpot swiss steak uses round steak, a tough cut that breaks down beautifully when slow cooked in a savory tomato and beef broth sauce.
The preparation takes about 20 minutes before the slow cooker does the heavy lifting. Browning the flour-dredged beef in a skillet builds flavor, while the long simmer ensures the meat becomes fork tender by dinner time.
Why is Crockpot Swiss Steak a Must-Try?
Pounding the round steak breaks down tough muscle fibers to ensure a tender result.
Searing the flour-coated meat creates a crust that helps thicken the cooking liquid as it simmers.
Deglazing the skillet with white wine captures the browned bits to add depth to the tomato sauce.
Ingredients for Crockpot Swiss Steak
• Round steak: You can use top round or bottom round. Pre-tenderized cube steak also works well and saves you the step of pounding the meat.
• Vegetables: Carrots, celery, and onions form the flavor base. Cut them into thick chunks so they hold their shape during the long cook time.
• White wine: A dry white wine like pinot grigio works well to deglaze the pan. You can substitute extra beef broth if you prefer not to use alcohol.
• Diced tomatoes: Keep the juices in the can to provide enough liquid for the sauce.
• Beef broth: Choose a low sodium broth to control the saltiness of the final dish.
Exact quantities are in the recipe card below.
How to Make Crockpot Swiss Steak
Step 1: Prepare the meat and vegetables
Slice the carrots, celery, onion, and garlic. Pound the steak to a thin, even thickness with a meat mallet, then coat it in a light layer of flour seasoned with salt and black pepper.
Step 2: Sear the steak
Heat oil in a skillet and cook the dredged steaks until brown on both sides. Transfer the meat to your slow cooker on top of the chopped vegetables.
Step 3: Make the sauce base and cook
Pour the white wine into the hot skillet to loosen the browned bits. Add this liquid to the slow cooker along with the beef broth, tomatoes, tomato paste, Worcestershire sauce, and thyme, then cook until the meat reaches a safe internal temperature of 145°F (63°C) with a 3-minute rest.
What to Serve with Crockpot Swiss Steak
Serve this rich beef and tomato dish over warm mashed potatoes, buttered egg noodles, or white rice to soak up the sauce.
Expert Tips for Crockpot Swiss Steak
Whole cuts of beef should be cooked to a minimum internal temperature of 145°F (63°C) and allowed to rest for 3 minutes for food safety.
If using pre-tenderized cube steaks, you can skip the pounding step and proceed straight to flouring and browning.
Searing the meat in batches prevents overcrowding the skillet, ensuring a brown crust rather than steaming the beef.
How to Store and Freeze Crockpot Swiss Steak
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the cooked dish for up to 3 months. Thaw overnight in the refrigerator and reheat in a saucepan over medium-low heat until warmed through safely.
Crockpot Swiss Steak Recipe FAQs
Can I use a different cut of beef?
Yes, cube steak or minute steak work well. You can also use chuck roast sliced into thick steaks, though the texture will be slightly different.
Can I skip browning the meat?
You can skip browning if you are short on time, but searing the flour-coated beef adds deep flavor and helps thicken the tomato sauce as it cooks.
How do I thicken the sauce if it is too thin?
Mix equal parts cornstarch and cold water, then stir it into the slow cooker about 30 minutes before serving to thicken the juices into a gravy.
Crockpot Swiss Steak
Ingredients
- 1 1/2 pounds round steak cut into portions, 680 g
- 2 medium carrots sliced into 1-inch pieces, 2.5 cm
- 1 celery stalk sliced into 1-inch pieces, 2.5 cm
- 1/2 medium yellow onion sliced 1/2-inch thick, 1.25 cm
- 2 cloves garlic sliced
- 1/4 cup all-purpose flour 30 g
- 1 tablespoon olive oil 15 ml
- 1/2 cup dry white wine 120 ml
- 1 cup low sodium beef broth 240 ml
- 1 can diced tomatoes with juices, 14.5 ounces / 411 g
- 2 tablespoons tomato paste 30 g
- 1 tablespoon Worcestershire sauce 15 ml
- 1/2 teaspoon dried thyme leaves
- Salt and black pepper to taste
- 1 tablespoon cornstarch mixed with 1 tablespoon (15 ml) cold water optional for thickening, 8 g
Instructions
- Place the sliced carrots, celery, yellow onion, and garlic in the bottom of a 6-quart slow cooker.
- Use a meat mallet to pound the round steak to a 1/4-inch (6-millimeter) thickness. Season the meat generously with salt and black pepper.
- Spread the flour on a wide plate. Press each piece of steak into the flour to coat both sides, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for 2 minutes per side until browned. Transfer the browned meat to the slow cooker.
- Pour the white wine into the empty skillet. Use a wooden spoon to scrape up the browned bits from the bottom.
- Pour the wine mixture into the slow cooker. Add the beef broth, diced tomatoes with their juices, tomato paste, Worcestershire sauce, and dried thyme.
- Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. The meat is done when it is fork tender and reaches a safe internal temperature of 145°F (63°C) with a 3-minute rest.
- If you prefer a thicker sauce, stir a slurry of cornstarch and water into the slow cooker during the last 30 minutes of cooking.
Notes
