Slow Cooker Swiss Steak

Prep Time:10

Cook Time:4

Total Time:4 10

First, in a shallow dish, add your flour along with the onion powder, garlic powder, salt, pepper, and paprika.
Next, whisk the ingredients together to combine them thoroughly.
Then, lightly dredge the steaks in the seasoned flour mixture and set aside.
Meanwhile, in a large skillet over medium-high heat, melt your butter as you prepare to brown the steaks.
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.
After browning, transfer the steaks to the slow cooker.
Add the carrots, celery, and onion on top of the steaks.
In a small bowl, whisk together the garlic, brown sugar, tomatoes, Worcestershire sauce, and brown gravy mix to create the sauce.
Pour the liquid mixture into the slow cooker.
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.
Serve!

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.

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.

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.

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.

Servings: servings