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.