Crockpot Swiss steak is one of those rich, hearty, meaty dinner recipes that has stood the test of time!

Tender beef steaks are cooked in a rich tomato brown gravy with veggies. This recipe is perfect over mashed potatoes or egg noodles!

Swiss Steaks in a crockpot

Savory Beef Steaks

  • ‘Swissed’ means to roll or pound the meat, tenderizing it so it cooks up tender just like the veggies!
  • This version of swiss steaks cooks in the slow cooker for the perfect set it and forget it meal.
  • Much like the beef in a stew recipe, these steaks become fork tender by cooking low and slow.
  • This recipe freezes and reheats well.

Ingredients for Crock Pot Swiss Steak

MEAT: Traditionally, Swiss steak comes from inside round or cube steaks. These cuts become tender when cooked low and slow.

VEGGIES: Use veggies like onions, peppers, carrots, and celery.

Add in mushrooms, green beans, or fresh green peas if you’d like.

SAUCE: Diced or crushed tomatoes and beef broth are paired with flavorful ingredients to make a thick tomato gravy.

Add diced canned tomatoes to this sauce or crushed tomatoes for a smoother sauce. If you prefer extra sauce, you can add extra tomatoes.

How to Make Crockpot Swiss Steak

  1. Place veggies & garlic in a slow cooker (per the full recipe below).
  2. Pound steaks & lightly coat them in flour.

steak on a plate of flour

  1. Brown them in a skillet and place them in the crockpot.
  2. Add remaining sauce ingredients.
  3. Cover and cook on low for 6 to 8 hours on low. Serve immediately with sauce.

steps for making crock pot swiss steak

What to Serve with Swiss Steak

Serve Swiss steak and gravy over any of the following:

For a side, serve Swiss steak with sauteed green beans or caesar salad. And of course, some dinner rolls for sopping up the sauce!

Swiss Steaks covered in gravy in a bowl


  • For best results, store Swiss steaks in their sauce in a sealed container in the refrigerator for up to 4 days.
  • Reheat steaks with sauce in a sauce pan on the stove or in the microwave.
  • Freeze steaks and sauce in zippered bags with the date labeled on the outside for up to 4 weeks.

Our Fave Crockpot Recipes

Did you make these Crockpot Swiss Steaks? Leave us a rating and a comment below! 


Swiss Steaks covered in gravy in a bowl
4.98 from 271 votes↑ Click stars to rate now!
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Crockpot Swiss Steaks

Tender pieces of steak are slow-cooked with a rich tomato brown gravy!
Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
Servings 4 servings
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  • 1 ½ pounds round steak or cube steaks or minute steaks
  • 2 carrots sliced into 1" pieces
  • 1 stalk celery sliced into 1" pieces
  • ½ onion sliced ½"
  • 2 cloves garlic sliced
  • ¼ cup flour
  • 1 tablespoon olive oil
  • ½ cup white wine
  • 1 cup beef broth
  • 14 oz canned diced tomatoes with juice
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme leaves
  • salt and pepper to taste
  • corn starch for thickening optional


  • Add sliced carrots, celery, onion, & garlic to the bottom of a slow cooker.
  • Pound steaks with a meat tenderizer to ¼ inch thickness and season with salt and pepper (cube steaks do not need to be pounded). Put flour in a shallow dish or plate and dredge each steak in the flour mixture.
  • Heat oil in a skillet over medium-high heat and brown steaks on both sides, about 2 minutes per side adding more oil if needed.
  • In the same pan, add wine and scrape up any brown bits. Add to the slow cooker with remaining ingredients except for the cornstarch.
  • Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender.
  • Serve over mashed potatoes or noodles.


For a smoother sauce, swap out the diced tomatoes for crushed tomatoes or even canned tomato soup.
For extra sauce, an additional can of tomatoes can be added.
Optional: To thicken the sauce, combine 1 tablespoon cornstarch with 1 tablespoon water. Bring the sauce to a simmer on the stove and add a little at a time to thicken.
4.98 from 271 votes

Nutrition Information

Calories: 281 | Carbohydrates: 15g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 71mg | Sodium: 308mg | Potassium: 838mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5414IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course, Slow Cooker
Cuisine American
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Swiss Steaks in a bowl with text
Swiss Steaks in a crockpot with text
Swiss Steaks and ingredients with text


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Good but not great! Far, FAR too strong tomato flavor, frankly overpowering. I would drop the tomato paste & use crushed tomatoes rather than diced.

    1. While we love this recipe as written, you can definitely alter it to your taste preferences! We would love to hear how it turns out when you swap the tomato paste for crushed tomatoes :)

  2. Made this recipe last night and my husband loved it! Making it again to drop off at our son’s house.

    I accidentally have an overabundance of low sodium V8 in the house. Do you think the recipe would work with V8 instead of the tomatoes? I am always hesitant to substitute but thought it couldn’t hurt to ask. Thank you!

    Love your recipes!5 stars

    1. Hi Joey, It will change the flavor and result in a thinner sauce but I think it would still taste delicious. We would love to hear how it turns out for you if you try it with V8!

  3. I made this for my Sunday dinner, and WOW it was delicious ! So easy to make too with so few ingredients, and I had most on hand already. The meat is fall apart tender and the gravy is delicious too. Had leftovers tonight and perhaps even better than the first time!5 stars

  4. I made this yesterday and it did not disappoint! Very simple and had most things already on hand. I did put potatoes on top for the last two hours rather than making mashed potatoes seperate. I’ll make this again, for sure!

  5. We enjoyed this a great deal! I will definitely make it again. I found perhaps I didn’t flavor the meat enough before dredging in the flour and browning in a skillet. But this was DELISH!5 stars

  6. Hi, I will be trying this recipe this week. All the great reviews have convinced me to try it. I do have a question though. In the past, I have had vegetables like carrots and celery get really soggy for cooking so long. Do I just need to cut them thicker? Eight hours seems like a long time for them to be cooking.

    Thank you!

    1. Hi Walt, we find 1-inch pieces to be large enough to stay intact while cooking but you can always cut a little larger if you prefer.

    1. Hi Deborah, if using tomato soup we would swap the diced tomatoes for the equivalent amount of tomato soup without any additional water. Hope that helps!

  7. Hello, Holly…….your recipe sounds wonderful. Can’t wait to try it and I’m wondering which cut of round steak is best…….top round, eye of round or bottom round? I have never used eye of round, but thought I would include it my question. Thanks for such great recipes!

    1. Hi CJ, since this recipe is slow-roasted in a crockpot any of those will work great for this recipe. You can even use minute steaks or cube steaks.

  8. I love your recipes, Holly, and this one is another keeper! Nothing could be easier, but so packed with flavor. What’s not to love?!5 stars

  9. My of 35 years loves swiss steak … his mother made it for the family for years and he raved about it.
    I never tried making it OR got the receipt from her but she passed this past March (at 98) and he asked me to make it. I searched receipts and this one sounded the most like what she made so I tried yours. It was a big hit .. I made extra sauce and served with mashed potatoes, green beans and since the over was free made some popovers. No leftovers!

  10. I was searching for the perfect Sunday night dinner…. Something warm and hearty for chilly fall nights! This absolutely hit the spot. I paired it with mashed potatoes and green beans. Absolutely delicious. My favorite meal I’ve cooked in a while. Boyfriend approved too! Thank you!5 stars

  11. My husband has to eat gluten free – would some of the other flours work just as well? A few of the flours I use are Bob’s Red Mill Gluten free 1 to 1 Baking Flour and Pillsbury Gluten Free Baking All Purpose Flour Blend. Have you tried a gluten free version? Thanks.

    1. I haven’t tried making this recipe gluten free but since the flour is being used as a coating (and not for thickening) I think it would work. Cornstarch is used to thicken the sauce.

    2. I have celiacs and struggled to find good flour that could be used in any recipe. Then I found Cup for Cup flour. Highly recommend and works in everything. When baking, just spoon the flour to measure instead of scooping in the measuring cup.