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-inch pieces
- 1 rib celery sliced into 1-inch pieces
- ½ onion sliced ½-inch
- 2 cloves garlic sliced
- ¼ cup all-purpose flour
- 1 tablespoon olive oil
- ½ cup white wine
- 1 cup beef broth
- 14 oz canned diced tomatoes with juices, 1 can
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme leaves
- salt and black pepper to taste
- cornstarch optional, for thickening
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.
I’m going to give you the guys honest truth. this is the best Swiss steak that I’ve ever had in my entire life. I am just about to turn 60 years old and have eaten a lot of Swiss steak in my time and this by far was the best tasting I have ever had. we made it exactly as recipe called for and I wouldn’t change a thing. God bless thank you for the recipe
That is so sweet of you, Scottie! I am so glad you enjoyed our recipe ❤️
Yummy! I used 1 can crushed tomatoes and 1 can petite diced tomatoes (I dbled the recipe), all else the same. It was delish served over white rice. Holly’s recipes always turn out fabulous. Thanks!
Thanks so much for leaving a comment, Tam!
This is a delicious hearty meal that even diabetics can enjoy without worry. Creamy potatoes are the finishing touches on on a great recipie.
I rarely completely follow any recipe, but with this one I don’t change a thing and it is fabulous!!
Love this one! I did tweak it a bit, with almost double the wine (quality chardonay), added 2 small cans of condantina tomato sauce, doubled the tomato paste, and did 2.5 lbs of round steak. Served over a split baked russet. Leftovers will use a baguette to dip.
Every dish looks delicious..
The recipe was so yummy! My mom used to make Mccormick’s recipe when I was young. It was my favorite meal! They discontinued making the seasoning packet long ago. I was so excited to try this recipe when I found it. It did not disappoint! I will be making this again soon! I did added extra beef broth and Worcestershire sauce as it was cooking.
Excellent meal..we all loved it..can’t wait to make it again
Sorry but the thyme ruined it.
Thanks for trying the recipe, Texas Fred. You can definitely leave the thyme out next time!
This recipe is great when you don’t want to heat up the kitchen. Very flavorful and the wife loves it.
Holly I’m 85 year old man and alone and I would love to have more of your slow cooking recipes so I can enjoy all the good food you make. I just love The one about cocktail smokies and I wish to try your solo cook Beef. I’m not a good cook but you make it easy for me to make things, Thank you very much may god bless you always.
This made my day Bill! I am so glad you are enjoying the recipes.
What can you use in place of wine??
You can use more broth. Enjoy Linda!
Hubby & I both really like this recipe it came out very tender and delicious!! Will DEFINATELY make this again!
I have made this recipe several times. It reminds me of the Swiss Steak my mom made years ago when I was at home. I skip the step of browning in the frypan. It’s totally not necessary. It’s very good and the family enjoys it.
I made this today, I didn’t have wine to add so I added another 1/2 cup of beef broth,it was very good but I think wine would’ve added more flavor. Definitely a make again! I would like to know what wine you would recommend. Thank you
Mary
We often use whatever we have on hand which is most likely a pinot grigio or a sauvignon blanc.
I omitted the wine and this was an excellent recipe, even my mother in-law was impressed with it and that’s a hard thing to do. I will be making this again!
Love this dish
I made this recipe exactly as called for using cube steaks. It was delicious! I served it over egg noodles and it was a hit! Only change I will make next time is adding a touch of seasoned salt. Thank you for a great recipe!
This was delicious! I will definitely make it again!
Was very good!