This slow cooker swiss steak recipe produces delicious tender pieces of meat in a rich flavor-packed sauce. If you’re looking for a dish that will impress, then look no further.
Despite the name, this dish doesn’t actually originate from Switzerland. It instead refers to the swissing method of tenderizing the meat by pounding or rolling. It is also sometimes referred to as smothered steak.
You can find swiss steak is usually cooked with some rich stewed tomatoes or in a gorgeous mushroom sauce. There are also other sauces that you can cook it in, but these two are the popular types. For this recipe, I will be doing a delicious tomato sauce.
There are plenty of different side dishes that you can have with swiss steak. A lot of people love to have it with some just some basics such as peas and carrots.
Leftovers of this delicious swiss steak dish are great for lunch or dinner the next day. I just keep my leftovers in the fridge then heat in the microwave. You could also freeze the leftovers if you don’t think you’re going to eat it within a couple of days.
As with all my slow cooker recipes, you can find a video below that will take you through all the steps to making this tasty dish.
Right underneath the video is the full recipe, if you want our entire collection of recipes, then be sure to look at our digital slow cooker cookbook.
Slow Cooker Swiss Steak Recipe
8 Hours & 15 Minutes
8 Hours & 45 Minutes
- 1kg (2.2 lb) chuck steak
- ½ cup plain flour
- 1 tsp salt
- ¼ tsp black pepper, ground
- ½ cup red wine
- 1 onion, diced
- 1 tsp garlic
- 1 celery stalk, diced
- 1 carrot, diced
- 1 tsp oregano
- 1 Tbsp Worcestershire sauce
- 400g (14 oz) crushed tomatoes
- ½ cup beef stock
If you want to make this recipe gluten-free, then use gluten-free plain flour and use Worcestershire sauce.
- Tenderize each piece of steak by using a meat tenderizer.
- In a bowl, combine the flour, salt and pepper. Lightly coat the steaks in the flour.
- In a frypan over high heat, add 1 Tbsp of oil. Once hot, add the steaks and cook each side for couple of minutes. Place steaks to the side.
- In the same frypan, add the red wine and deglaze the pan.
- Transfer the red wine to the slow cooker and add the onion, garlic, celery, carrot, oregano, Worcestershire sauce, crushed tomatoes and beef stock. Gently stir until combined.
- Add the steaks and cover with the sauce.
- Cook on low for 8 hours or until the meat is tender.
- Serve & Enjoy
- The crushed tomatoes can be swapped for fresh tomatoes.
- You may need to thicken the sauce further with some cornstarch and water. Simply mix one tablespoon of water with one tablespoon of cornstarch and mix into the sauce.
- Mushrooms are an excellent addition to the sauce if you feel like having them. Feel free to add other vegetables as well.
- Any type of beef steak will work fine for this recipe. I recommend using a tougher cut of meat since we will be slow cooking it for a long time. It will cook to tender and delicious.
- Browning the steaks, but you're able to skip the step. I would still coat them in the flour as this helps thicken the sauce.
If you are being careful about what you eat, then you should find the nutritional information below very handy. I try to get it as accurate as possible, but it will likely to still vary if you calculate it yourself.
Side dishes will need to be added to the values below as they aren’t included in the totals. Something like rice will add a few more carbs into the overall dish.
If you like this style of beef, then you’re probably going to love the pepper steak recipe for the slow cooker. It’s similar but also very different as it’s got a bit of soy, bell peppers and much more. I highly recommend checking it out.
I absolutely love this slow cooker swiss steak recipe, and I hope that you do too. If you have some thoughts, feedback, or anything else that you would like to say, then please don’t hesitate to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.