These Tender Crockpot Swiss Steaks are the definition of comfort food! Imagine fork-tender round steak simmered in a rich and flavorful tomato-based sauce with onions, carrots, and celery. I love how the slow cooker does all the work, transforming simple ingredients into a hearty and satisfying meal. This recipe is perfect for busy weeknights or a cozy Sunday supper. Get ready to enjoy a classic dish that’s sure to become a family favorite!
Why You’ll Love These Crockpot Swiss Steaks
- Incredibly Tender: Slow cooking the round steak makes it incredibly tender and flavorful.
- Rich and Savory Sauce: The combination of tomatoes, beef broth, and Worcestershire sauce creates a delicious and comforting sauce.
- Easy to Make: This recipe requires minimal prep work – just a few simple steps and the slow cooker does the rest.
- One-Pot Meal: Everything cooks together in the slow cooker, making cleanup a breeze.
- Perfect for Meal Prep: This dish makes great leftovers and can be easily reheated.
Ingredients for Crockpot Swiss Steaks
Here’s what you’ll need to make this comforting meal. The full list with measurements is in the recipe card below.
Steak and Vegetables
- Round steak (or cube steaks or minute steaks) (Meat)
- Carrots, sliced (Vegetable)
- Celery, sliced (Vegetable)
- Yellow onion, sliced (Vegetable)
- Garlic, sliced (Aromatic)
Seasoning and Sauce
- All-purpose flour (for dredging)
- Olive oil (Oil)
- White wine (Liquid)
- Beef broth (Liquid)
- Diced tomatoes, with juices (Canned Vegetable)
- Tomato paste (Concentrate)
- Worcestershire sauce (Condiment)
- Dried thyme leaves (Herb)
- Salt (Seasoning)
- Black pepper (Spice)
- Cornstarch (optional, for thickening)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this Crockpot Swiss Steaks recipe as is, but here are a few ideas for variations:
- Add Mushrooms: Add some sliced mushrooms to the slow cooker along with the other vegetables.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
- Different Herbs: Use rosemary, oregano, or a blend of Italian herbs instead of thyme.
- Add Potatoes: Add some cubed potatoes to the slow cooker for a complete one-pot meal.
- Use a Different Cut of Beef: You can also use chuck roast, cut into large pieces.
How to Make Crockpot Swiss Steaks
Let me show you how easy it is to make these tender and flavorful Crockpot Swiss Steaks:
Prepare Slow Cooker
- I add the sliced carrots, celery, onion, and garlic to the bottom of a slow cooker.
Prepare the Steaks
- I pound the steaks with a meat tenderizer to ¼ inch thickness and season them generously with salt and black pepper. (If I’m using cube steaks, I skip the pounding step).
- I put the flour in a shallow dish or plate and dredge each steak in the flour mixture, coating it evenly on both sides.
Brown the Steaks
- I heat the olive oil in a skillet over medium-high heat.
- I brown the steaks on both sides, about 2 minutes per side, adding more oil if needed.
Deglaze the Pan (Optional)
- In the same pan, I add the white wine and scrape up any brown bits from the bottom of the pan. This adds extra flavor to the sauce!
Combine Ingredients in Slow Cooker
- I add wine to slow cooker.
- I add the browned steaks, and remaining ingredients (except for the cornstarch) to the slow cooker.
Cook
- I cover the slow cooker and cook for 6-8 hours on low or 4-5 hours on high, or until the steaks are fork-tender.
Thicken Sauce (Optional)
- If desired, I thicken the sauce with a cornstarch slurry (mix cornstarch with a little cold water) towards the end of the cooking time.
Serve
- I serve the Swiss steaks over mashed potatoes or noodles.
Tips and Tricks for the BEST Swiss Steaks
Here are my secrets for making this dish truly exceptional:
- Pound the Steaks: Pounding the steaks helps to tenderize them and ensures they cook evenly.
- Brown the Steaks Well: Browning the steaks before adding them to the slow cooker creates a richer flavor.
- Don’t Overcook: Cook the steaks until they’re fork-tender, but don’t overcook them, or they can become dry.
- Deglaze the Pan: If you have time, deglazing the pan with white wine after browning the steaks adds a lot of flavor to the sauce.
How to Serve
These Crockpot Swiss Steaks are delicious served with:
- Mashed Potatoes: A classic pairing!
- Egg Noodles: The tender steaks and flavorful sauce are perfect over egg noodles.
- Rice: Serve with white rice, brown rice, or rice pilaf.
- Steamed Vegetables: Add a side of steamed green beans, broccoli, or asparagus.
Make Ahead and Storage
This dish is perfect for making ahead! You can brown the steaks and prepare the sauce ahead of time. Store them separately in the refrigerator. Add everything to the slow cooker when you’re ready to cook. Leftover Swiss steaks can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs about Crockpot Swiss Steaks
- Can I use a different cut of beef?
- Yes, you can use chuck roast, cut into large pieces.
- Can I make this without the wine?
- Yes, you can omit the wine. Substitute with additional beef broth.
- Can I add other vegetables?
- Yes, you can.
Enjoy these incredibly tender and flavorful Crockpot Swiss Steaks! They’re a comforting and satisfying meal that’s perfect for any occasion.
Print
Tender Crockpot Swiss Steaks
- Prep Time: 20 minutes
- Cook Time: 6 hours 15minutes
- Total Time: 6 hours 35 minutes
- Yield: 4-6 1x
- Category: Main Course
- Cuisine: American
Description
These Crockpot Swiss Steaks are incredibly tender and flavorful. Round steak (or cube steak) is slow-cooked with vegetables in a rich tomato and wine sauce, resulting in a comforting and satisfying meal.
Ingredients
Scale
- 1 1/2 pounds round steak, cube steaks, or minute steaks
- 2 medium carrots, sliced into 1-inch pieces
- 1 celery rib, sliced into 1-inch pieces
- 1/2 medium yellow onion, sliced 1/2-inch thick
- 2 cloves garlic, sliced
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil (plus more, if needed)
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup beef broth
- 1 (14.5-ounce) can diced tomatoes, with juices
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme leaves
- Salt, to taste
- Black pepper, to taste
- Cornstarch (optional, for thickening)
Instructions
- Prepare Vegetables: Add the sliced carrots, celery, onion, and garlic to the bottom of your slow cooker.
- Prepare Steak: If using round steak, pound it with a meat mallet to about 1/4-inch thickness. (Cube steaks or minute steaks do not need to be pounded.) Season the steak generously with salt and black pepper.
- Dredge Steak: Place the flour in a shallow dish or on a plate. Dredge each steak in the flour, coating it evenly on both sides. Shake off any excess flour.
- Sear Steak: Heat the olive oil in a large skillet over medium-high heat. Brown the steaks on both sides, about 2 minutes per side. Add more oil to the skillet if needed. Remove the steaks from the skillet and set aside.
- Deglaze Pan: Pour the white wine into the skillet (be careful, as it may sizzle). Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan.
- Combine in Slow Cooker: Pour the wine and browned bits from the skillet into the slow cooker, on top of the vegetables. Add the beef broth, diced tomatoes (with their juices), tomato paste, Worcestershire sauce, and dried thyme to the slow cooker. Stir gently to combine.
- Add Steak: Place the seared steaks on top of the vegetables and sauce in the slow cooker.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, or until the steaks are fork-tender.
- Thicken Sauce (Optional): If you prefer a thicker sauce, you can thicken it with cornstarch. About 30 minutes before the end of the cooking time, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry. Stir the slurry into the slow cooker.
- Serve: Serve the Swiss steaks over mashed potatoes, noodles, or rice.
Notes
- Steak: Round steak is a tougher cut of beef that becomes tender when slow-cooked. Cube steaks and minute steaks are already tenderized.
- Wine: If you don’t have white wine, you can substitute additional beef broth.
- Tomatoes: You can use diced tomatoes with or without added seasonings.
- Serving Suggestions: Mashed potatoes and egg noodles are classic accompaniments to Swiss steak.
- Storage Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.