Name: Crockpot Swiss Steak
Prep time: 15 min
Cook time: PT-491774H57M50S
Total time: 8 h
Cuisine: American
Ingredients: 2 lb round steak or cube steak; 0.5 cup all-purpose flour; 1 tsp salt; 0.5 tsp black pepper; 1 tsp paprika; 2 tbsp olive oil; 1 large onion, sliced; 1 bell pepper, sliced; 3 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes; 1 (8 oz) can tomato sauce; 1 cup beef broth; 1 tbsp Worcestershire sauce

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I love making Crockpot Swiss Steak when I want a classic, hearty meal that’s comforting and effortless. The slow cooker transforms simple ingredients into tender beef simmered in a rich tomato gravy that feels like pure home-style cooking.

Why You’ll Love This Recipe

I like this recipe because it’s low-effort and incredibly satisfying. The beef becomes fork-tender, the sauce is deep and savory, and everything cooks together in one pot. I also enjoy how well it pairs with mashed potatoes, rice, or egg noodles. Crockpot Swiss Steak

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

round steak or cube steak
all-purpose flour
salt
black pepper
paprika
olive oil

onion
bell pepper
garlic
diced tomatoes
tomato sauce
beef broth
Worcestershire sauce

Directions

I start by seasoning the steak with salt, black pepper, and paprika, then lightly dredge it in flour. I heat olive oil in a skillet and quickly brown the steak on both sides.

I place the steak in the bottom of the crockpot. I add sliced onion, bell pepper, and garlic over the top.

In a bowl, I mix the diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. I pour this mixture over the steak and vegetables.

I cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender. I give everything a gentle stir before serving.

Servings and timing

I usually get about 4 to 6 servings from this recipe.
Preparation time: 15 minutes
Cooking time: 7 to 8 hours on low or 4 to 5 hours on high
Total time: about 8 hours

Variations

I sometimes add sliced mushrooms for extra depth of flavor. When I want a thicker gravy, I stir in a cornstarch slurry during the last 30 minutes of cooking. I also enjoy using cube steak for an even more tender result.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the steak gently on the stove or in the microwave until heated through. This dish also freezes well for up to 3 months. Crockpot Swiss Steak

FAQs

What cut of beef works best for Swiss steak?

I usually use round steak or cube steak because they become very tender during slow cooking.

Do I have to brown the steak first?

I find browning adds more flavor, but I can skip it if I’m short on time.

Can I make this without flour?

I leave out the flour if needed, but the sauce will be slightly thinner.

Is this recipe gluten-free?

I make it gluten-free by skipping the flour or using a gluten-free alternative.

What should I serve with Crockpot Swiss Steak?

I love serving it over mashed potatoes, rice, or egg noodles to soak up the sauce.

Conclusion

I keep Crockpot Swiss Steak in my comfort-food rotation because it’s simple, hearty, and full of nostalgic flavor. Every time I make it, it reminds me how slow cooking turns humble ingredients into a truly satisfying meal.

Crockpot Swiss Steak

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A classic crockpot Swiss steak made with tender slow-cooked beef simmered in a rich tomato gravy with onions and peppers for an easy, comforting home-style meal.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 7–8 hours
Total Time: 8 hours
Yield: 4–6 servings
Category: Main Course
Method: Slow Cooker
Cuisine: American
Diet: Low Lactose

Ingredients

2 lb round steak or cube steak
0.5 cup all-purpose flour
1 tsp salt
0.5 tsp black pepper
1 tsp paprika
2 tbsp olive oil
1 large onion, sliced
1 bell pepper, sliced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 cup beef broth
1 tbsp Worcestershire sauce

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Instructions

Season the steak with salt, black pepper, and paprika, then lightly dredge in flour.
Heat olive oil in a skillet over medium-high heat and brown the steak on both sides.
Place the browned steak in the bottom of the crockpot.
Add the sliced onion, bell pepper, and garlic over the steak.
In a bowl, mix diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce.
Pour the tomato mixture over the steak and vegetables.
Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is fork-tender.
Gently stir before serving.