Crockpot Swiss Steak
Tender round steak simmers with tomatoes, carrots, and celery in the slow cooker for a classic dinner.
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
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.