Name: Slow Cooker Beef Swiss Steak
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4-6 servings
Ingredients: 1 ½ pounds round steak (or cube steaks, or minute steaks); 2 carrots, sliced into 1-inch pieces; 1 rib celery, sliced into 1-inch pieces; ½ yellow onion, sliced ½-inch; 2 cloves garlic, sliced; ¼ cup all-purpose flour; 1 tablespoon olive oil; ½ cup white grape juice (instead of white wine); 1 cup beef broth; 1 (14.5 ounce each) can diced tomatoes with juices; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; ½ teaspoon dried thyme leaves; salt and black pepper to taste; cornstarch (optional, for thickening)

Crockpot Swiss Steaks are more than just a meal; they’re a culinary hug in a bowl, a testament to the magic of slow cooking, and a guaranteed crowd-pleaser. If you’re searching for that comforting, fork-tender beef experience without the hours of active kitchen time, then you’ve landed in the right place. What is it about this humble dish that captivates so many? It’s the incredible transformation of tougher cuts of beef into melt-in-your-mouth perfection, swimming in a rich, savory gravy that begs to be sopped up with crusty bread. The secret to truly exceptional Crockpot Swiss Steaks lies in the patient embrace of low heat, allowing the flavors to deepen and meld, tenderizing the meat to an almost unbelievable degree. This is the kind of meal that fills your home with an irresistible aroma, signaling that something truly delicious is on its way. Prepare to fall in love with this effortless yet incredibly satisfying recipe.

Ingredients:

1 ½ pounds round steak (or cube steaks, or minute steaks)
2 carrots, sliced into 1-inch pieces
1 rib celery, sliced into 1-inch pieces
½ yellow onion, sliced ½-inch
2 cloves garlic, sliced
¼ cup all-purpose flour
1 tablespoon olive oil
½ cup white wine
1 cup beef broth
1 (14.5 ounce each) can diced tomatoes with juices
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon dried thyme leaves
Salt and black pepper to taste
Cornstarch (optional, for thickening)

Preparing the Crockpot Swiss Steaks

The beauty of Crockpot Swiss Steaks lies in its simplicity and the way slow cooking transforms tougher cuts of meat into incredibly tender and flavorful meals. We’ll start by prepping our main protein, the round steak. If you’re using round steak, it’s helpful to trim off any excess fat or silverskin, though a little fat can add to the flavor. Cut the steak into serving-sized portions, about 4-6 pieces, depending on their original size. This will help them cook more evenly.

Now, it’s time to coat the steak. In a shallow dish or a large resealable plastic bag, combine the all-purpose flour with a generous pinch of salt and black pepper. Dredge each piece of steak in the flour mixture, ensuring it’s lightly coated on all sides. Don’t worry about getting a thick crust; we’re just looking for a light coating that will help with browning and contribute to the sauce’s texture later on. Shake off any excess flour.

Searing for Flavor

To truly elevate the flavor of your Crockpot Swiss Steaks, a quick sear is essential. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the floured steak pieces to the hot skillet. You’ll likely need to do this in batches to avoid overcrowding the pan, which can steam the meat instead of searing it. Sear each side of the steak for about 2-3 minutes until it develops a nice golden-brown crust. This browning process, called the Maillard reaction, is where a significant amount of flavor is developed. Don’t cook the steak through at this stage; we just want that beautiful color. As each batch is seared, remove it from the skillet and set it aside on a plate.

Building the Savory Sauce

Once all the steak pieces have been seared and removed from the skillet, it’s time to build our rich, savory sauce right in the same pan. Reduce the heat to medium. Add the sliced yellow onion to the skillet and cook for about 3-4 minutes, stirring occasionally, until it begins to soften and turn translucent. Next, add the sliced garlic and cook for another minute until fragrant, being careful not to burn it. Pour in the white wine. Use a wooden spoon or spatula to scrape up any browned bits (fond) that have stuck to the bottom of the skillet – this is packed with flavor! Let the wine simmer and reduce slightly for about 2 minutes.

Now, stir in the tomato paste and cook for another minute, stirring constantly, until it darkens slightly. This helps to mellow out the raw tomato flavor and deepen its richness. Add the beef broth, the can of diced tomatoes (including their juices), the Worcestershire sauce, and the dried thyme leaves. Stir everything together to combine. Season generously with salt and black pepper to taste. Remember that the beef broth and Worcestershire sauce already contain salt, so taste and adjust accordingly.

Assembling and Slow Cooking

It’s time to bring it all together in the crockpot. Pour about half of the liquid sauce mixture into the bottom of your slow cooker. Arrange the seared steak pieces in a single layer over the sauce. Scatter the sliced carrots and celery evenly over the steak. Finally, pour the remaining sauce mixture over the vegetables and steak, ensuring everything is mostly submerged. Cover the crockpot with its lid.

Set your crockpot to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The exact cooking time will depend on your specific crockpot and the thickness of your steak. You’re looking for the steak to be fork-tender, meaning it shreds easily with just a gentle poke. The vegetables should also be tender. During the cooking process, the flavors will meld beautifully, and the liquid will thicken slightly from the flour coating the steak.

Checking for Tenderness and Thickening the Sauce

As the cooking time nears its end, check the tenderness of the steak. Gently insert a fork into one of the larger pieces. If it flakes apart easily, your Crockpot Swiss Steaks are ready. If it still feels a bit tough, let it cook for another 30 minutes to an hour, checking periodically.

If you prefer a thicker sauce, you can thicken it in the last 30 minutes of cooking. In a small bowl, whisk together 1-2 tablespoons of cornstarch with an equal amount of cold water or beef broth until smooth. Stir this slurry into the crockpot with the rest of the ingredients. The sauce will begin to thicken as it heats through. Once the desired consistency is reached, your Crockpot Swiss Steaks are ready to be served. Enjoy this hearty and comforting dish!

Conclusion:

And there you have it – a simple yet incredibly satisfying way to create tender, flavorful Crockpot Swiss Steaks! This recipe is a true winner for busy weeknights, delivering a hearty meal with minimal fuss. The slow cooking process ensures the beef becomes incredibly tender, melting in your mouth, while the savory gravy coats everything beautifully. I truly hope you enjoy making and devouring these Crockpot Swiss Steaks as much as I do. They’re perfect for a comforting family dinner, and leftovers are even better the next day!

For serving, I love to pair these Crockpot Swiss Steaks with mashed potatoes to soak up all that delicious gravy, or a side of egg noodles. Steamed green beans or a simple salad also make excellent companions. If you’re feeling adventurous, don’t hesitate to experiment! You can add a splash of Worcestershire sauce for an extra umami kick, or incorporate sliced mushrooms and bell peppers into the crockpot along with the other ingredients for added texture and flavor. Don’t be afraid to make this recipe your own!

Frequently Asked Questions:

What kind of beef is best for Crockpot Swiss Steaks?

For the most tender results, I recommend using a tougher cut of beef that benefits from slow cooking, such as round steak, chuck roast, or even flank steak. Slice it thinly against the grain before cooking.

Can I make Crockpot Swiss Steaks ahead of time?

Absolutely! These are fantastic for meal prep. You can cook them entirely, let them cool, and then store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

What if my gravy isn’t thick enough?

If your gravy is too thin after cooking, you can easily thicken it. Remove the steak and then whisk together a slurry of 1-2 tablespoons of cornstarch with an equal amount of cold water. Stir this slurry into the simmering gravy in the crockpot and cook for a few more minutes until it reaches your desired consistency.