Description
A comforting and hearty Crockpot Swiss Steak Dinner made with tender round steak slow-cooked in a savory tomato gravy loaded with vegetables. This easy recipe uses simple ingredients and a slow cooker to achieve melt-in-your-mouth meat perfect for a family meal.
Ingredients
Scale
Meat and Coating
- 2 pounds round steak
- ½ cup flour
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon canola oil
Vegetables and Liquids
- 1 large onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 28 oz diced tomatoes with juice
- 14 oz cream of tomato soup
- ¾ cup beef broth
Seasonings and Garnish
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare Flour Mixture: In a large plate, combine flour, garlic powder, salt, and pepper. Mix thoroughly to ensure even seasoning.
- Dredge Steaks: Coat each round steak evenly on both sides with the flour mixture to create a seasoned crust for browning.
- Brown Steaks: Heat canola oil in a large skillet over medium-high heat. Once hot, add steaks and brown on both sides to seal in juices and develop flavor, about 3-4 minutes per side.
- Transfer to Slow Cooker: Place the browned steaks into the crockpot to prepare for slow cooking.
- Add Vegetables and Sauce: Add chopped onion, carrots, celery, diced tomatoes with juice, cream of tomato soup, beef broth, brown sugar, and Worcestershire sauce to the slow cooker. Stir gently to combine all ingredients.
- Slow Cook: Cover the slow cooker and cook on LOW for 7 hours, allowing the meat to become tender and the flavors to meld into a rich gravy.
- Serve and Garnish: Once cooked, serve the Swiss steak and vegetables hot, garnished with chopped fresh parsley for a fresh finish.
Notes
- This recipe works best with round steak, but you can also use chuck steak or sirloin for variation.
- Browning the meat before slow cooking adds depth of flavor and improves texture.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce the liquid.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- For a low sodium version, reduce the salt and use low-sodium beef broth and canned tomatoes.
