Description
This Crockpot Swiss Steak Dinner is a comforting, slow-cooked meal featuring tender round steak simmered in a savory tomato-based sauce with fresh vegetables. Perfect for a hearty family dinner, it combines simple ingredients and easy steps to deliver a rich, flavorful dish with minimal hands-on time.
Ingredients
Scale
Beef and Coating
- 2 pounds round steak
- ½ cup flour
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Vegetables and Sauce
- 1 tablespoon canola oil
- 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
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Prepare the flour mixture: In a large plate, combine the flour, salt, pepper, and garlic powder thoroughly to create the coating for the steaks.
- Dredge the steaks: Coat each piece of round steak evenly on both sides with the flour mixture, ensuring a good coating for browning.
- Brown the steaks: Heat the canola oil in a large skillet over medium-high heat. Once hot, add the coated steaks and brown them evenly on both sides. This step locks in flavor and improves texture.
- Transfer to slow cooker: Place the browned steaks into the slow cooker, arranging them evenly.
- Add vegetables and sauce: Add the 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 without removing the steaks.
- Cook low and slow: Cover the slow cooker and cook on LOW heat for 7 hours, allowing the steak to become tender and the flavors to meld.
- Garnish and serve: Once cooked, serve the Swiss steak hot, garnished with chopped fresh parsley for a fresh finish.
Notes
- For extra tender steak, ensure you cook on LOW for the full 7 hours.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let it reduce slightly.
- Pair this dish with mashed potatoes or buttered noodles to soak up the delicious sauce.
- Leftovers keep well in the fridge for up to 3 days and can be frozen for up to 2 months.
