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.
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
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.
Nutrition
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