Slow Cooker Swiss Steak
Slow Cooker Swiss Steak is a cozy, home-style dish made with tenderized beef simmered slowly in a rich tomato-based sauce with hearty vegetables.
This comforting recipe brings classic flavors to the table with minimal effort—just set it and forget it while your house fills with delicious aromas.
Why You’ll Love This Recipe
Ultra-Tender Beef – Slow cooking transforms round steak into fork-tender perfection.
Full-Flavored Sauce – A blend of onions, mushrooms, garlic, and tomatoes creates a savory, hearty gravy.
Effortless Meal – Simple prep and hands-off cooking make it ideal for busy days.
Comfort Food Classic – A timeless recipe that warms you up from the inside out.
Versatile & Budget-Friendly – Great for using affordable cuts of beef and pantry staples.
Key Ingredients
Round Beef Steak – A lean cut that becomes tender when slow-cooked.
Mushrooms, Onions & Carrots – Add natural sweetness, umami, and texture.
Crushed Tomatoes – The base of the rich, hearty sauce.
Chicken or Beef Stock – Adds depth and helps everything simmer beautifully.
Garlic & Olive Oil – For fragrance and flavor development.
Plain Flour – Lightly dusted on the beef for a subtle crust and thicker sauce.
Slow Cooker Swiss Steak
Ingredients
1kg round beef steak
1/4 cup plain flour
1 tbsp olive oil
2 brown onions, sliced
200g cup mushrooms, sliced
2 cloves garlic, crushed
2 large carrots, peeled and roughly chopped
400g tin crushed tomatoes
1 cup chicken or beef stock
Instructions:
Step 1
Slice the round steak into pieces about 6–8cm wide and use a meat mallet to flatten them to about 5mm thick.
Season both sides with salt and pepper, then lightly coat each piece in flour.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat, and sear the beef on both sides until browned. Set aside.
Step 2
Add the remaining oil to the pan, then sauté the onions for 4–5 minutes until soft and fragrant.
Stir in the mushrooms and cook until they begin to soften.
Add the garlic and cook for another minute.
Transfer this mixture to the slow cooker.
Add the chopped carrots and browned steak.
Pour in the crushed tomatoes and stock.
Cover and cook on high for 4 hours or low for 6 hours, until the meat is fork-tender and the sauce has thickened.
Step 3
Prefer to bake it? You can cook everything in a covered casserole dish in the oven at 160°C (320°F) for about 2 hours, until the beef is tender.
Recipe Notes for Slow Cooker Swiss Steak
Tenderizing is key: Don’t skip the step of pounding the beef with a meat mallet. This helps break down tough fibers and ensures the steak becomes melt-in-your-mouth tender after slow cooking.
Slice vegetables evenly: Try to keep carrot and onion pieces roughly the same size for even cooking and a balanced texture throughout the dish.
Brown the meat: Taking the time to sear the beef before adding it to the slow cooker creates deeper, richer flavor. It also adds a slight crust that holds up well during the long cook time.
Customize the stock: Use beef stock for a more robust, meaty flavor, or chicken stock for a lighter, slightly sweeter result.
Cook time may vary: All slow cookers are a bit different—check the meat for doneness before the minimum cook time is up. It should shred easily with a fork when ready.
Tomato acidity tip: If your tomatoes are very acidic, a small pinch of sugar or a splash of cream at the end can balance out the sauce nicely.
For thicker sauce: You can remove the lid in the last 20–30 minutes of cooking to help reduce and thicken the sauce naturally.
Nutrition Information
(Per Serving – Approx. 1 of 6)
Calories: 320 | Protein: 28g | Carbohydrates: 12g | Fat: 18g | Fiber: 3g | Sugar: 6g
Kitchen Equipment Needed
Meat mallet
Sharp knife & cutting board
Frypan/skillet
Measuring cups & spoons
Slow cooker (or oven-safe casserole dish with lid)
Wooden spoon or spatula
Recipe Swaps and Variations
Use cubed beef or stew meat if round steak isn’t available.
Swap flour for gluten-free flour to make it gluten-free.
Add celery or bell peppers for extra veggies and flavor.
Use diced tomatoes instead of crushed for a chunkier sauce.
Stir in fresh herbs like thyme or parsley at the end for freshness.
How to Store Leftovers
Refrigerate in an airtight container for up to 4 days.
Freeze for up to 2 months in freezer-safe containers. Thaw in the fridge overnight before reheating.
Reheat on the stove over medium heat, in the microwave, or in a low oven (covered) until warmed through.
Food and Drink Pairings
Mashed Potatoes or Egg Noodles – Classic comfort sides to soak up the sauce.
Buttered Green Beans or Roasted Veggies – Brighten the plate with a fresh side.
Crusty Bread or Dinner Rolls – Perfect for dipping in the flavorful tomato gravy.
Red Wine – A smooth Merlot or Cabernet Sauvignon complements the rich sauce.
Iced Tea or Sparkling Water – Refreshing drink options to balance the heartiness.
Frequently Asked Questions:
What is Swiss steak, and is it Swiss?
Despite the name, Swiss steak isn’t from Switzerland! It refers to the technique of “swissing,” or tenderizing meat before braising it.
Can I make this recipe in the oven instead of a slow cooker?
Yes! Bake it covered at 160°C (320°F) for about 2 hours until the beef is tender.
What cut of beef works best?
Round steak is traditional, but chuck or blade steak also work well with slow cooking.
Can I make this ahead of time?
Absolutely. It reheats beautifully, making it ideal for meal prep or make-ahead dinners.
Is this a freezer-friendly meal?
Yes—cool completely before freezing. Reheat gently to keep the beef tender.
Why do I need to pound the steak?
Pounding breaks down tough muscle fibers, ensuring a more tender result after slow cooking.
Should I brown the beef before adding it to the slow cooker?
Yes! Browning builds flavor and helps the flour create a richer sauce.
Can I skip the flour?
You can, but the flour helps slightly thicken the sauce and gives the beef a light crust.
What if I don’t have mushrooms?
You can leave them out or substitute with zucchini, eggplant, or bell peppers.
How do I know the beef is done?
It should be fork-tender—if you can cut it easily with a fork, it’s ready!