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Crockpot Swiss Steak

This ultra-tender Crockpot Swiss Steak smothered in a thick tomato gravy is a hearty and comforting weeknight dinner. Made easy with just 10 minutes of prep, every bite is filled with sweet carrots and fork-tender steak coated in gravy!

Why I Love This Tender Steak and Gravy

I hadn’t made Swiss Steak since we lived in Texas, almost 20 years ago now, but the craving struck and I could think of nothing else! I pulled out my old recipe card box and found my old recipe for Swiss steak in the crockpot. This Swiss steak was just as good as I remembered, possibly even better, we had no leftovers each time I tested the recipe. Here’s why I know you will love it too:

  • Tender and Flavorful: An American classic, fork-tender Swiss steak slowly simmers in a rich, well-seasoned gravy with tomatoes, onions, carrots, and celery. A bit of Worcestershire sauce adds extra umami as well.
  • Effortless: Just fill the crockpot, set it and forget it! You don’t even have to sear the beef, just add it right to the slow cooker. Bonus: Since everything cooks in the crockpot, cleanup is a breeze!
  • Comfort Food: Thick gravy and tender steak are always a winning combination. I call this a stick-to-your-ribs kind of dinner, no one is leaving the table hungry!
Labeled ingredients for crockpot Swiss steak recipe in bowls. From top to bottom: canned diced tomatoes, cube steak, celery, carrots, onion, flour, broth, tomato paste, salt, pepper, onion powder, Worcestershire sauce, cornstarch and garlic powder.

Key Ingredients

Made with budget friendly ingredients, this comforting dinner won’t break the bank. Below you will find helpful notes for key ingredients used to make this easy crockpot Swiss steak recipe. Scroll down to the recipe card for full ingredient list and exact amounts!

  • Cube Steak: Cube steak is an inexpensive cut of meat, usually a round steak, that has been flattened and tenderized by a machine or meat tenderizer. Remove any excess fat.
  • 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, we use both canned tomatoes and tomato paste. I used diced tomatoes and prefer them, but crushed tomatoes can be used too.
  • Beef Broth: Use veggie stock if that’s what you’ve got on hand, but beef broth will add the most flavor.

How To Make Swiss Steak In Crock Pot

Once it’s in the crockpot, dinner practically makes itself. Below is a quick overview, but please scroll to the recipe card at the bottom of the post for full detailed instructions.

  • Season: Toss the steak with garlic powder, onion powder, salt, pepper, and flour. Set aside.
  • Fill the crockpot: Add half of 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: Pour the beef broth over the top, cover and cook until steak is fork-tender. I highly recommend cooking the steak on low to make it extra tender!
  • Thicken: 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 gravy has thickened.
  • Serve: Serve with mashed potatoes, or rice, and enjoy!
A wooden spoon lifting a serving of tender crockpot Swiss steak from a slow cooker.

Cook’s Tips & Variations

  • Brown the beef: Once you season the steak and coat it in flour, you can pan-fry it over medium-high heat until golden brown on each side, about 3-4 minutes. Then add it to the crockpot as usual. This helps to lock in more juices and develop more flavor. However, when we tested this recipe we did not notice a big enough difference to make it worth the extra step.
  • More veggies: Chopped bell peppers, baby potatoes, and corn can be added to the recipe for an extra hearty bite. Avoid mushrooms because they release lots of moisture.
  • Make it creamy: Stir in 1/4-1/2 cup heavy cream or half-and-half 10 minutes before the cooking time is up to make your Swiss steak luscious and creamy.

What To Serve With Slow Cooker Swiss Steak

This tender crockpot Swiss steak is a comforting dinner that is filling enough all on its own, though we always recommend a side of garlic bread or buttery beer bread! Here are some tasty sides to try:

A serving spoon placing a tender crockpot Swiss steak on a plate.
5 from 1 vote
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Yield: 4 Servings

Crockpot Swiss Steak

This ultra-tender crockpot Swiss steak recipe with a thick and rich tomato gravy, tender carrots, and celery is an effortless dinner that practically cooks itself.
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes


  • 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


  • 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.


Store: Store cooled leftovers in an airtight container for up to 3 days in the fridge. I love storing it in serving-size portions for easy reheating throughout the week.
Reheat: Add 1/2 tablespoon broth or water and microwave it in 30-second increments until warmed through.
Brown the beef: Once you season the steak and coat it in flour, you can pan-fry it over medium-high heat until golden brown on each side, about 3-4 minutes. Then add it to the crockpot as usual. This helps to lock in more juices and develop more flavor. However, when we tested this recipe we did not notice a big enough difference to make it worth the extra step.


Serving: 1 serving, Calories: 409kcal, Carbohydrates: 21g, Protein: 38g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 122mg, Sodium: 714mg, Potassium: 1099mg, Fiber: 3g, Sugar: 7g, Vitamin A: 5359IU, Vitamin C: 17mg, Calcium: 107mg, Iron: 5mg

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