Crockpot Swiss Steak

5 from 7 votes

This Swiss steak crock pot recipe is an easy, hearty dinner with tender steak, savory gravy, and classic comfort food flavor.

Prep Time5

Cook Time3 10

Total Time3 15

Course: Main Course

Cuisine: American

Keyword: crock pot swiss steak, crock pot dinners, cube steak recipe, crockpot Swiss steak

Servings: servings

Calories: 366kcal

Prepare the crock pot by spraying the liner with cooking spray or line it with a slow cooker liner.
If using boneless top-blade steaks, lightly pound steaks with the meat tenderizer. Cube steaks are sold already tenderized. Pat steaks dry with paper towels.
Heat 1 tablespoon oil in a skillet over medium-high heat until shimmering but not smoking. Sear the steaks for 2 minutes per side, until browned. Transfer the swiss steaks to the bottom of the slow cooker.
Turn the heat to medium, add 1 tablespoon oil and sliced onions to the pot. Saute until softened, about 3 minutes. Add garlic, thyme, and tomato paste, then sprinkle with flour. Cook for 1 minute. Stir in tomato puree and chicken broth and stir to deglaze the skillet.
Pour over the onion broth mixture and the steaks and top with cherry tomatoes. Add the lid to the crock pot.
Cook on low for 2-3 hours, until swiss steaks are tender. Skim fat from sauce, and pour over steaks before serving.

When cleaning a slow cooker, always let it cool down completely before starting to clean to avoid any risk of burns or damage. For stubborn, cooked-on food, fill the cooker with warm, soapy water and let it soak for a few hours or overnight. Use a non-abrasive sponge to gently scrub the interior to prevent scratching the surface. Finally, dry it thoroughly with a soft cloth to prevent any water spots or mildew.

Recipe Variations:

- Onion soup and gravy mix: Swap the tomato-based sauce for a rich gravy mixture. Whisk together onion soup mix, gravy mix, and cold water until smooth. Pour it over the seared cube steaks, then add sliced mushrooms and baby carrots before slow cooking. This version creates a rich, savory sauce that’s pure comfort food.
- Creamy celery and garlic twist: Instead of tomato puree, use a can of cream of celery soup mixed with 1 teaspoon garlic powder, ½ teaspoon black pepper, and a dash of salt. Add 1 cup of sliced green beans for color and texture. The cream base turns extra silky and flavorful after a long cook in the crock pot.
- Golden brown mushroom and slurry gravy: After searing the cube steaks to a golden brown, add them to the slow cooker along with sautéed mushrooms and onions. Whisk a slurry of cornstarch and cold water, then stir it in during the last 30 minutes of cooking to thicken the sauce. This makes a rich, earthy gravy that pairs beautifully with mashed potatoes.
- Peppery veggie-loaded swiss steak: Layer the crock pot with seasoned steaks, cubed carrots, chopped onions, and green beans. Add garlic powder, black pepper, and a bit of salt to enhance the flavor. Pour in 1½ cups broth mixed with 1 tablespoon gravy mix, and slow cook until the veggies are tender and the beef is fall-apart soft.

Storing Instructions:

In the fridge, leftovers will be kept for 3-4 days. Just store them in an airtight container and refrigerate.
In the freezer, before freezing your crock pot Swiss steak, be sure the meal is completely cool first. Then, place it in a shallow airtight container or resealable bag, and store it for up to 4 months.
To reheat the meat and vegetables, you can use a microwave, or heat them in a pan over medium heat on the stove.
If microwaving, be sure to cover your dish with a damp paper towel to prevent splattering.
On the stove top, simmer for a few minutes until heated through. If the cube steak seems dry, you can add 2-3 tablespoons of water or cooking broth.