Name: Slow Cooker Swiss Steak
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: ¼ cup all-purpose flour; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon paprika; 1 1/2-2 pounds cube steak; 3 tablespoons vegetable oil or butter for browning; 3 stalks of celery (chopped); 1 onion (chopped); 3 carrots (chopped); 2 garlic cloves (minced); 2 14.5 ounce cans stewed tomatoes with juice; 2 tablespoons brown sugar (or to taste); 2 tablespoons of Worcestershire sauce; 1 brown gravy packet

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This Slow Cooker Swiss Steak is the ultimate comfort food—hearty, classic, and full of flavor.

If you’re busy but still want to serve a good meal, trust me, this recipe will warm you up from the inside out.

Picture a busy weekend when you don’t want to spend hours in the kitchen. Just add chunks of beef, plenty of veggies, herbs, and a rich broth to your slow cooker, then let it do the work.

You’ll end up with tender beef and a yummy home-cooked favorite that you can eat for days or prepare and store for later. Serve it with mashed potatoes or really any side you like.

It’s easy, budget-friendly, and a group favorite—great for chilly nights, Sunday dinners with family and friends, or meal prep.

Looking for the printable recipe? It’s below with all the ingredients and measurements. But make sure to check out the tips as well!

Serves: 4
Prep time: 10 minutes
Cook time: 4 – 6 hours (cook on low for 6–8 hours or on high for 4–6 hours)

Why You’ll Love This Recipe

This is the kind of meal you take 10 minutes to start and then don’t have to think about again until it’s ready.

Once everything’s in the crockpot, you can walk away and let it do its thing—no babysitting, no stress.

It hits the spot on cold evenings or around the holidays. Anytime you’re in the mood for something warm and comforting, this works.

There’s something nostalgic about it. It has that homemade feel, like something your grandma would have simmering on the stove.

It also holds up well if made ahead. The flavors settle in overnight and taste even better the next day. This Slow Cooker Swiss Steak fits real life.

Use it for family dinner, meal prep, feeding guests, or stocking the fridge. The ingredients are probably already in your pantry, reminding you why home cooking is worth it.

A plate of mashed potatoes topped with beef stew, carrots, and tomatoes, garnished with parsley, is set on a red and white checkered napkin on a wooden board.

How To Make Slow Cooker Swiss Steak

Ingredients

¼ cup all-purpose flour
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
1 1/2-2 pounds cube steak
3 tablespoons vegetable oil or butter for browning
3 stalks of celery, chopped
1 onion, chopped
3 carrots, chopped
2 garlic cloves, minced
2 (14.5 ounce) cans stewed tomatoes with juice
2 tablespoons brown sugar, or to taste
2 tablespoons of Worcestershire sauce
1 brown gravy packet

A ladle holds a serving of tomato-based stew with chunks of meat, onions, and herbs, above a slow cooker filled with more of the dish.

Step-by-Step Guide

1. First, in a shallow dish, add your flour along with the onion powder, garlic powder, salt, pepper, and paprika.

2. Next, whisk the ingredients together to combine them thoroughly.

Raw beef slices on a plate, a container of seasoned flour, and a bowl of marinade ingredients on a white surface.

3. Then, lightly dredge the steaks in the seasoned flour mixture and set aside.

Two pieces of raw beef are being coated in flour in a black tray, with a plate of beef and a bowl of sauce nearby on a white countertop.

4. Meanwhile, in a large skillet over medium-high heat, melt your butter as you prepare to brown the steaks.

5. Once the butter is melted, add your steaks to the pan and quickly brown them on each side. Remember, you’re just looking for a little color, not to cook the steaks through.

Two pieces of fried chicken are cooking in a skillet with oil and seasonings on a stovetop.

6. After browning, transfer the steaks to the slow cooker.

7. Add the carrots, celery, and onion on top of the steaks.

Four breaded beef pieces placed over chopped carrots, celery, and onions inside a slow cooker.

8. In a small bowl, whisk together the garlic, brown sugar, tomatoes, Worcestershire sauce, and brown gravy mix to create the sauce.

Sliced beef covered in tomato sauce with chopped tomatoes and carrots inside a slow cooker.

9. Pour the liquid mixture into the slow cooker.

10. Finally, cover the slow cooker and cook on low for 6–8 hours or on high for 4–6 hours, until the meat and veggies are tender.

A close-up view of a slow cooker filled with beef stew, featuring chunks of beef, carrots, celery, and tomatoes in a thick sauce, garnished with chopped parsley.

11. Serve!

A spoonful of beef stew with vegetables and sauce is lifted from a slow cooker, garnished with chopped parsley.

A plate of mashed potatoes topped with smothered chicken and vegetables, set on a red-checkered cloth with a vase and utensils in the background.

Tips & Tricks

Here are a few things I’ve picked up while tinkering around with this recipe. Nothing fancy, just the tricks that make a difference.

Brown the beef first: Don’t skip the sear. It only takes a minute and adds a ton of flavor.
Broth consistency: Add extra broth when reheating. For a richer taste, I’ll sometimes splash in extra beef broth or a little red wine. It will instantly step up any date night meal!
Make ahead: This recipe tastes even better the next day, once everything blends together.
Storage: Keep leftovers in an airtight container in the fridge for up to 2-3 days. Great for an easy weeknight meal. *Pro tip* I also freeze single servings for work lunches. You can microwave straight from frozen if you’re in a rush.
Freeze portions in containers or freezer bags for up to 3 months. Thaw overnight and reheat gently on the stove with broth or water to loosen it back up.

A plate of mashed potatoes topped with beef, carrots, and tomato-based gravy sits on a red and white checkered napkin, with a white jar in the background.

A plate of mashed potatoes topped with a slice of meatloaf, chunky tomato-based sauce, carrots, onions, and garnished with chopped parsley.

Substitutions

Missing something or just trying to use what’s already in the fridge or pantry?

This recipe is flexible. Use what you have around the house!

Cube Steak → ground beef, shredded roast, or leftover rotisserie beef
Ground beef gives you the same flavor with less prep. Make sure to brown it first so it holds up in the sauce. Do you have leftover pot roast or even shredded rotisserie beef? Toss it in during the last hour of cooking so it doesn’t dry out. It creates the same comfort taste with just a tad bit less effort.
Beef broth → chicken or vegetable broth
Beef broth is ideal for depth, but chicken broth works just fine if that’s all you’ve got. Vegetable broth keeps it flavorful and still gives you a rich base without overpowering the beef.
Stewed Tomatoes → crushed tomatoes, tomato paste, or tomato sauce
Tomato paste adds thickness and richness, but crushed tomatoes work if you want it a little chunkier. Tomato sauce keeps the flavor close and blends in smoothly.
Worcestershire sauce → soy sauce or balsamic vinegar
If you’re out of Worcestershire, soy sauce gives you that salty, savory hit without changing the dish. Balsamic vinegar adds a little tang and sweetness, which actually works really well with the beef and tomato base.

A plate of Salisbury steak with tomato-based gravy, carrots, and onions served over mashed potatoes on a wooden board with a red and white checkered napkin.

A plate of mashed potatoes topped with beef, carrots, and tomatoes in a brown gravy, served on a white plate with a red plaid napkin underneath.

Variations

One thing I love about Swiss Steak is how easy it is to change it up or add your own flair.

If I’m making it more filling, I’ll add diced potatoes with the veggies so it turns into a full meal without sides.

Serving it over rice or egg noodles works as well!

Want heat? Add in hot sauce or red pepper flakes. This is great for game days!
Want it creamier? Stir in sour cream or heavy cream at the end for a smoother gravy. If you like mushrooms, add some slices for a distinct flavor.
Want to go low-carb? Skip the potatoes and serve it over cauliflower mash or zucchini noodles.

A plate of mashed potatoes topped with braised beef, carrots, onions, and tomato-based gravy, garnished with chopped parsley.

A plate of mashed potatoes topped with Salisbury steak, onions, and red bell peppers in brown gravy.

Frequently Asked Questions

1. Can I skip browning the meat?

You can, but it’s not recommended.

You may lose flavor. Browning only takes a few minutes and gives the beef and gravy a deeper taste. It is worth doing, even if you are in a rush.

2. Can I use a different cut of beef?

Yes.

Cube steak is classic, but ground beef, shredded roast, or leftover cooked beef all work. Just brown ground beef first, and add cooked meat later so it does not dry out.

3. How do I store and reheat leftovers?

Refrigerate leftovers in an airtight container for two to three days.

For longer storage, freeze portions for up to three months. Reheat gently on the stove or in the microwave and add a splash of broth or water if it thickens.

4. I left it in the slow cooker longer than planned. Is it ruined?

Not at all.

This recipe is very forgiving. The beef just gets more tender, and the flavors continue to come together.

If it thickens too much, stir in a splash of broth or water, and it will come right back to life.

Looking for other dinner ideas? Check out these other Slow Cooker favorites, such as the Dr. Pepper Meatloaf or the Outback Alice Springs Chicken. Or try our No Bake Neapolitan Cheesecake to pair with your meal on a busy evening.

A plate of mashed potatoes topped with a beef and vegetable stew, placed on a red and white checkered napkin on a wooden board.

Start Cooking

Prep Time:10

Cook Time:4

Total Time:4 10