Chuck steak is not a customary ingredient to use in Swiss steak—then again, this dish isn’t typically made in a slow cooker, either! After a few tries in the test kitchen, we determined using a top round in this recipe yielded results that were way too dry! Chuck steak—or even bottom round steak—will tenderize perfectly when cooked long and slow.

We’re not sure what we like better—the Swiss steak or the gravy that comes with it! It’s a good thing the two work in tandem to make a tender, succulent dinner dish! Since this meal will feed the whole tribe, you won’t have to do much in terms of a side dish. A simple dinner salad or steamed veggies will do the trick.

Slow cooker Swiss steak recipe

Slow Cooker Swiss Steak Recipe

We updated this classic dinner recipe with fresh ingredients. Slow cooker Swiss steak is a great weeknight meal—just prep it, then forget about it!

Ingredients
 

Yield: 6 -8 servings
3.5 from 6 ratings
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  • 2 - 2 1/2 lbs chuck steak, or bottom round, about 1" thick
  • salt and pepper
  • 1/2 cup all-purpose flour
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup green bell pepper, finely diced
  • 14.5 oz can tomatoes, diced or puréed
  • 8 oz can tomato sauce
  • 14 oz can beef broth, or chicken broth
  • 2 tsp beef bouillon
  • 1 tsp paprika
  • 1/4 tsp black pepper
  • 1/2 tsp dry mustard powder
  • 1 Tbsp Worcestershire sauce

Instructions
 

  • Place diced onion and bell pepper in bottom of slow cooker. Trim excess fat from meat then cut into serving-sized pieces. Sprinkle meat lightly with salt and pepper.
  • Add flour to medium mixing bowl then dredge each piece of meat, reserving excess flour. Place meat in slow cooker on top of veggies.
  • Add pureed or diced tomatoes (including juice) and tomato sauce into the bowl containing remaining flour. Whisk until mixture is well combined then stir in remaining ingredients (beef broth, minced garlic, beef bouillon, paprika, pepper, mustard powder and Worcestershire). Pour over meat, stirring to ensure sauce is distributed evenly among the layers of meat and that it is completely submerged in sauce.
  • Cover and cook on low for 7–8 hours. When the dish has finished cooking, carefully remove meat (it will be very tender) from slow cooker then arrange on a platter. Give gravy a good stir, season to taste using salt and pepper then ladle over meat. Serve remaining gravy on the side. Yum!

Notes

Whatever you do, don’t discard leftover gravy! It can be poured over whipped potatoes, steamed rice or buttered noodles.
Calories: 294kcal, Carbohydrates: 17g, Protein: 36g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 88mg, Sodium: 825mg, Potassium: 946mg, Fiber: 2g, Sugar: 5g
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