Crockpot Swiss Steak smothers budget beef in a thick tomato gravy loaded with carrots, celery, and onion. No searing, no skillet, and nothing to watch. Fill the crockpot in the morning and dinner is waiting for you when you come home!
Ellen’s Notes
Slow cooker swiss steak is one of those dinners that costs very little and tastes like a lot! Cube steak is usually one of the least expensive things in the meat case, and everything else is a pantry staple.
I layer the vegetables rather than dumping them all in at once, half on the bottom and half over the top of the beef. The bottom layer keeps the steak off the hot surface and the top layer settles down into the gravy as it cooks. If you’re in a hurry, you can put them all in at once, it just cooks less evenly.
Keep in mind that the size of your crockpot matters more than people think. A 4-6 quart is right for this amount of food, and anything bigger runs hot around the edges!
Key Ingredient Notes
- Cube Steak: It’s round steak that’s already been through a tenderizing machine at the store, which is why it has that dimpled look. It’s the easiest choice because the hard work is done, and it’s what this recipe is written for.
- Flour: I used all-purpose flour, but you can use cornstarch instead. If using cornstarch, only use 1 tablespoon to coat the steak.
- Tomatoes: To give the gravy lots of flavor, I use both diced tomatoes and tomato paste. Crushed tomatoes can be used instead of diced if needed.
- Beef Broth: Use veggie stock if that’s what you have handy, but keep in mind that beef broth will add the most flavor.
How To Make Crockpot Swiss Steak
See the recipe card for full ingredient list and directions below.
Season the meat. Toss the steak with garlic powder, onion powder, salt, pepper, and flour. Set aside.
Fill the slow cooker. Add half the veggies and top with the seasoned cube steak. Pour in the canned tomatoes, tomato paste, Worcestershire, and then top with the remaining veggies.
Cook it low and slow. Pour the beef broth over the top, cover, and cook until the steak is fork tender. I recommend cooking the steak on low for the best texture!
Thicken the gravy. Whisk the cornstarch and some broth until smooth to make a slurry. Stir it into the steak 10 minutes before ready to serve. Let the steak cool for 5-10 minutes, until the gravy has thickened.
📌 Ellen’s Recipe Tips
- Don’t skip the flour coating. It’s not there for browning since you’re not searing. It dissolves into the liquid and thickens the gravy while everything cooks.
- Stir the slurry in gently. By the end, the steak falls apart if you look at it wrong! Lift the pieces out first if you want them to stay whole.
- Give the gravy the full 10 minutes. Cornstarch needs heat and time to thicken. It looks thin right after you stir it in and that’s normal.
- Resist lifting the lid. Every peek costs a slow cooker real heat and adds time. Wait until you’re near the end before checking.
Storing, Freezing, and Making Ahead
Store cooled leftovers in their gravy in an airtight container in the fridge for up to 3 days. Keeping the steak covered in gravy is what keeps it from drying out!
Swiss steak freezes wonderfully. Cool it completely, then freeze the beef and gravy together in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
To get ahead, chop the onion, celery, and carrots the night before and keep them in the fridge. You can season the flour and steak ahead as well, so the morning job is nothing but filling the pot.
Crockpot Swiss Steak
Ingredients
- 1.5 pounds cube steak
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, sliced
- 1 (15 oz) can diced tomatoes, do not drain
- ½ cup, plus 2 tablespoons, beef broth, divided
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons corn starch
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Instructions
- Generously season both sides of the cube steak with garlic powder, onion powder, salt and pepper. Then coat cube steak with flour. Set aside.
- Grease a 7-quart crockpot with non-stick cooking spray. Add half of the onion, celery and carrots to the bottom of the crockpot. Stir in the diced tomatoes, 1/2 cup broth, tomato paste, and Worcestershire sauce. Place the seasoned cube steaks on top, it’s ok if they touch or slightly overlap. Top with remaining onion, celery and carrots.
- Place crockpot on lid and cook on low for 6 to 8 hours, or on high 4 to 5 hours, until steak is fork tender. (I recommend cooking your steak on low to ensure it comes out extra tender.)
- 10 minutes before you are ready to serve, make a cornstarch slurry by whisking together 2 tablespoons cornstarch with 2 tablespoons beef broth. Pour the slurry into the crockpot and gently mix the slurry into the sauce to thicken. (The cube steak will be very tender and falls apart easily so make sure and stir gently. You can also remove the cube steaks and then add the slurry.)
- Once the sauce has thickened (about 5 to 10 minutes), serve immediately with mashed potatoes, pasta, rice, or your favorite vegetables.
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Notes
Nutrition
More Crockpot Beef Recipes To Try
- Crockpot Cowboy Stew – Tender beef, sausage, potatoes, veggies and more always hit the spot.
- Crockpot Steak and Potatoes – The thick gravy that coats everything is my favorite part.
- Crockpot London Broil – Ultra tender and impressive to serve.
- Crockpot Pot Roast – My favorite way to cook a pot roast is in the slow cooker!
- Crockpot Steak Diane – All of the creamy mushroom elements of steak diane with a fraction of the effort.
I love this easy dinner recipe, I can drop it and forget it and it tastes amazing!!