This easy slow cooker Swiss steak recipe can be prepped in the morning and is ready to eat when you get home. It can also be done in the Instant Pot at dinnertime if you prefer. This recipe is courtesy of Marilyn Moll, who did a guest stint for our meal plans for a week way back in 2005 (when we were doing free meal plans as Menus4Moms), and this is one of the delicious recipes she contributed.
Coat the steak with a mixture of flour, mustard, salt, and pepper.
In a skillet, brown the meat in 1 Tbsp butter and 1 Tbsp oil, then transfer to the slow cooker.
Heat the remaining butter and oil in same skillet. Sauté onion, carrots, and celery until almost tender.
Add the sautéed vegetables to the crockpot with the meat, then combine the tomatoes, Worcestershire sauce, and brown sugar in the skillet.
Heat the mixture, and be sure the get all the yummy pan drippings.
Pour the tomatoes over the meat and vegetables in the crockpot. Cover and cook on low for 6-8 hours, or until tender.
Enjoy with mashed potatoes, rice, or pasta.
Savory Swiss Steak
Ingredients
- 1 ½ lbs round steak, approx. 1 inch thick, cut into 6 pieces
- 1/4 cup flour
- 2 tsp dry mustard
- Salt and pepper to taste
- 2 Tbsp butter, divided
- 2 Tbsp oil, divided
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 onion, chopped
- 14 oz can diced tomatoes
- 2 Tbsp Worcestershire sauce
- 2 tsp brown sugar
Instructions
Crockpot Instructions
- Coat steak with a mixture of flour, mustard, salt, and pepper. In a skillet, brown the meat in 1 Tbsp butter and 1 Tbsp oil. Transfer to a slow cooker.
- Heat remaining butter and oil in same skillet. Sauté onion, carrots, and celery until almost tender, then add to crockpot with meat.
- In the same skillet, combine tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up drippings, until skillet is deglazed. Pour tomato mixture over meat.
- Cover and cook on low for 6-8 hours, or until tender. Serve meat with vegetable sauce spooned over the steak.
Instant Pot Instructions
- (Instant Pot instructions are courtesy of Carolyn, who converted the recipe for use in her IP. Note that the venting instructions are *not* tested.)
- Coat steak with a mixture of flour, mustard, salt, and pepper. On sauté mode, brown the meat in 1 Tbsp butter and 1 Tbsp oil.
- Remove the steak from the pot and set aside.
- Sauté onion, carrots, and celery until almost tender.
- Add the tomatoes, Worcestershire sauce, and brown sugar and use it to deglaze the pot.
- Add the beef back to the pot and stir gently just enough to cover the meat in sauce.
- Add cover and seal. Cook on Stew mode for 30 minutes.
- Vent as preferred; NPR was used in Carolyn's conversion but venting immediately would probably work fine. (Let us know how your method worked in the comments.)
Notes
Nutrition
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