Description

Tender, flavorful, and slow-cooked to perfection, Crockpot Swiss Steaks are a hearty and comforting dish. With a rich tomato-based sauce, tender beef, and aromatic vegetables, this meal is perfect for a cozy dinner.

Ingredients

For the Steaks:

2 lbs round steak (or cube steak), cut into portion-sized pieces

½ cup all-purpose flour (for dredging)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

2 tablespoons vegetable oil (for searing)

For the Sauce & Vegetables:

1 large onion, sliced

3 carrots, sliced into rounds

2 cloves garlic, minced

1 (14.5 oz) can diced tomatoes (with juices)

1 cup beef broth

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon dried thyme (or Italian seasoning)

½ teaspoon smoked paprika (optional)

1 bay leaf

For Thickening the Gravy (Optional):

2 tablespoons cornstarch

2 tablespoons cold water

Instructions

Prepare and Season the Steaks: Pat the steaks dry. In a shallow dish, mix the flour, salt, black pepper, garlic powder, and paprika. Dredge each steak in the flour mixture, shaking off excess.
Sear the Steaks: Heat vegetable oil in a skillet over medium-high heat. Sear steaks for 2-3 minutes per side until browned. Transfer to the slow cooker.
Sauté the Vegetables: In the same skillet, cook onions, carrots, and garlic for 2-3 minutes until slightly softened. Add them to the slow cooker over the steaks.
Prepare the Sauce: In a bowl, mix diced tomatoes, beef broth, tomato paste, Worcestershire sauce, thyme, smoked paprika, and bay leaf. Pour over the steaks and vegetables.
Slow Cook: Cover and cook on low for 6-8 hours or high for 4-5 hours until the meat is fork-tender.
Thicken the Gravy (Optional): Mix cornstarch with cold water and stir into the slow cooker during the last 30 minutes. Cover and let it thicken.
Serve: Remove the bay leaf and serve hot with mashed potatoes, rice, or buttered noodles.

Prep Time: 15 minutes
Cook Time: 6-8 hours (low) / 4-5 hours (high)
Category: Main Course