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!
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
- Place veggies & garlic in a slow cooker (per the full recipe below).
- Pound steaks & lightly coat them in flour.
- Brown them in a skillet and place them in the crockpot.
- Add remaining sauce ingredients.
- Cover and cook on low for 6 to 8 hours on low. Serve immediately with sauce.
What to Serve with Swiss Steak
Serve Swiss steak and gravy over any of the following:
- garlic mashed potatoes
- cooked noodles
- mushroom rice
- mashed cauliflower potatoes
- white rice
For a side, serve Swiss steak with sauteed green beans or caesar salad. And of course, some dinner rolls for sopping up the sauce!
Leftovers
- 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
- Crock Pot Cube Steak & Gravy – home-cooked comfort
- Slow Cooker Chicken Cacciatore – Italian-inspired recipe
- Crock Pot Pork Tenderloin – a 5 star dish
- Slow Cooker Chicken Adobo – quick & easy
- CrockPot Beef Stew – so hearty & delicious
Did you make these Crockpot Swiss Steaks? Leave us a rating and a comment below!
Crockpot Swiss Steaks
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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AMAZING. I doubled it for my family of 6, and only had a steak and stew meat to use, it was amazing
Can I make it with skirt steak? It Looks delicious.
I haven’t tried it so I can’t say for sure Joyce. If you try it I would love to hear how it turns out!
Love this recipe! Easy and flavourful! (It’s also a great way to get the odds and sods cleaned out of your fridge.)
The steak was fall-apart tender and the sauce was wonderful over garlic-sour cream mashed potatoes. I will make this again and again.
I live in Canada so I don’t know if they have Campbells brand in the U.S. or not..But here you can get a carton of Campbells beef broth with red wine added..I have made this recipe and that is what I used..It was delicious..
That sounds delicious Ruth!
looks good! Wondering if I can cook with quartered potatoes and sliced carrots? Do they need to be added later?
I haven’t tried adding potatoes but I think it should work just fine CW. I would add them at the beginning in step 1 with the sliced carrots, celery, onion, & garlic. If you try it I would love to hear how it turns out!
I am making this again tomorrow, loved it the 1st time. I am adding cubed potatoes, but on top about half way through the cooking so they aren’t mush.
I am giving it a 5 , but haven’t made it yet. I have a round steak thawing out to cook this tomorrow, and I know it will be awesome. close to what I use to make but instead of beef broth, I use to use the brown gravy mix,. That was many many years ago
A question, can the Salisbury steak be browned the night before, kept in the refrigerator and then everything put in the crock pot in the morning? Then it can cook while I am at work. Thank you!!
I haven’t tried it so I can’t say for sure Shelly, but that should work just fine! If you try it I would love to hear how it turns out!
Hi Holly. All I have on hand is red wine, do you think that would work or should I send hubbs to the store?
It will change the flavor of the dish, but should work fine. You can also swap the wine for additional beef broth. I would love to hear how it turns out Lisa!
It was delicious. Not sure if my subtle changes will interest anyone, but I had 1/2 a red onion… I used that. Also, accidentally added more Worcestershire sauce than required… and I seasoned my floured, dredged steaks with garlic salt and pepper while cooking. So, that was all I did that was different. Tons of flavor. Really quite delicious!
Hi there! This looks amazing and truly wonderful, however! Do you have any suggestions – is there something I could substitute for the white wine (i.e. no alcohol) ? I would love to make this!! (your site is amazing!)
The wine can be replaced with more beef broth Heidi.
I doubled it. Fantastic and several servings in the freezer
Can the left overs be put in the freezer for another day? Does it freeze well?
Absolutely Cindi! Freeze steaks and sauce in zippered bags with the date labeled on the outside for up to 4 weeks.
it was very good but thought it was lacking in flavor will try again and add mor veggies like bellpepper and mushrooms
I have two cube steaks weighing just under a pound. Would I cut the recipe in half or leave it as is and just save the gravy for another time. It looks so yummy
Either would work!
Very good recipe! I did add a tablespoon of beef bouillon granules when I thickened the sauce; otherwise I followed the recipe as written. I served it over jasmine rice with a fresh salad. The husband and I both thought it was delicious and I didn’t have to heat the oven. Thanks for yet another winner!
That sounds like a delicious addition, Shannon! Thanks for sharing.
Made tonight with onions, peppers and carrots and served over broad egg noodles with fresh french green beans and fried mushrooms as a side. All was amazing. I recommend this dish. I recommend browning the meat for only 1 minute per side. I doubled the recipe in a large crock pot and cooked 8 hours on low.
What type of white wine is used in this recipe? I’m no nothing about wines.
Hi Kim, We often use whatever we have on hand which is most likely a pinot grigio or a sauvignon blanc. You can also replace the white wine with additional beef broth if you prefer.