Crockpot Swiss Steak
This Crockpot Swiss Steak is classic comfort food made easy. Tender beef slow cooks with vegetables in a rich tomato gravy until it’s fall-apart tender, making it the perfect cozy family dinner for busy days.
Try my crockpot poor man’s stew and crockpot country-style ribs next!
Why You’ll Love This Recipe
- This is an easy dump-and-go slow cooker dinner that’s perfect for busy weeknights.
- The cube steak becomes incredibly tender as it simmers in a rich, savory tomato gravy packed with onions, peppers, and carrots.
- Serve it over mashed potatoes, rice, or egg noodles for a hearty meal the whole family will ask for again and again.
Ingredients You’ll Need
- 1.75 lbs cube steak (or round steak, see notes*)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ⅓ cup all purpose flour
- Olive oil, for searing steaks
- 2 carrots, sliced 1-inch thick
- 1 green bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 ½ cups beef broth
- 14.5 oz can petite diced tomatoes, with liquid
- 0.87 oz packet brown gravy mix
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Fresh chopped parsley, for topping
Step by Step Instructions
STEP ONE – Pat steaks dry with paper towel. Season with salt, pepper, and smoked paprika. Put flour in a shallow dish or plate and dredge each steak in the flour mixture.
STEP TWO – 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.
STEP THREE – Place carrots, bell pepper, onion, and garlic into Crockpot.
STEP FOUR – Layer the seared cube steaks on top.
STEP FIVE – In a bowl, combine the beef broth, diced tomatoes with liquid, brown gravy mix, tomato paste, and Worcestershire. Pour into Crockpot over the beef and vegetables.
STEP SIX – Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender.
STEP SEVEN – Top with chopped parsley. Serve over mashed potatoes or noodles.
Crockpot Swiss Steak
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
Ingredients
1.75 lbs cube steak (or round steak, see notes*)
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon smoked paprika
⅓ cup all purpose flour
Olive oil, for searing steaks
2 carrots, sliced 1-inch thick
1 green bell pepper, chopped
1 onion, chopped
4 cloves garlic, minced
1 ½ cups beef broth
14.5 oz can petite diced tomatoes, with liquid
0.87 oz packet brown gravy mix
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
Fresh chopped parsley, for topping
Instructions
- Pat steaks dry with paper towel. Season with salt, pepper, and smoked paprika. 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.
- Place carrots, bell pepper, onion, and garlic into Crockpot.
- Layer the seared cube steaks on top.
- In a bowl, combine the beef broth, diced tomatoes with liquid, brown gravy mix, tomato paste, and Worcestershire. Pour into Crockpot over the beef and vegetables.
- Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender.
Top with chopped parsley. Serve over mashed potatoes or noodles.
Notes
Recipe Tips
If you’re using round steak, tenderize it with the textured side of a meat mallet and flatten each piece to about ½-inch thick before shaping into patties.
The flour used to coat the steaks, combined with the brown gravy mix, naturally creates a rich, flavorful gravy as it cooks.
If the gravy is thicker than you’d like, simply stir in a splash of water or beef broth until it reaches your desired consistency.
For a thicker gravy, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the slow cooker. Continue cooking until the gravy thickens. You can also remove the patties and cook the gravy on High with the lid off for about 30 minutes to reduce the liquid. Another option is to transfer the gravy to a saucepan and simmer it on the stovetop until it reaches the consistency you prefer.
For extra flavor and texture, try adding sliced mushrooms or chopped celery to the slow cooker.
If you prefer a creamier gravy, stir in ½ cup of heavy cream just before serving.
Storage & Reheating
Store leftover Salisbury steak and gravy in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium heat, stirring the gravy occasionally, until everything is heated through.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner Recipes
- Method: Slow Cooker/Crockpot
- Cuisine: American
