Slow Cooker Swiss Steak (also known as Smothered Steak) is pretty serious comfort food. And when I was growing up it was something my Mom would make on a regular basis. The only difference is that my mom's Old Fashioned Swiss steak was made on the stovetop and I make my Swiss Steak recipe in the slow cooker because I can dump and go! This Slow Cooker Smothered Swiss Steak with Tomatoes is economical and requires NO PRE-COOKING!
That way I come home to a delicious hot meal at the end of a workday, that I didn't even have to slave over. Plus, it's Weight Watchers friendly! Made with a rich tomato gravy, this Crock Pot Smothered Swiss Steak recipe is a flavorful meal that makes a great Sunday dinner but it is also perfect for a busy weeknight!
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🥘 Ingredient Notes
This Slow Cooker Swiss Steak is pure comfort food and a true dump-and-go recipe, with very little prep time (no precooking required)! That's the beauty of the slow cooker - it does all the heavy lifting for you. Not to mention, you only need a few ingredients, including:
- Round steak. Round steak is economical and ideal for the slow cooker because it tenderizes when it's cooked slowly for a long period of time. But you don't have to use a top-round steak; you can use a tougher bottom-round steak or other tougher cuts of meat (which is more economical) because the slow cooker tenderizes the meat for you as it cooks.
- Canned diced tomatoes. The acids in the tomatoes are a natural tenderizer. I use canned diced tomatoes because they are economical and convenient.
- Canned mushrooms. I use canned mushrooms because they are convenient and economical, but you can use fresh instead.
- Cornstarch. When mixed with water, cornstarch is a great way to thicken sauces without the extra calories of a roux (flour and water) and it's also gluten-free.
*See recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Bell peppers - you can use red, yellow, or orange bell peppers instead of green bell pepper
- Tomatoes - you can use crushed tomatoes or tomato sauce instead of diced.
- Spicy - add ½ teaspoon crushed red pepper flakes
🔪Step-by-Step: How to Make Swiss Steak in the Crock Pot
Prep: Spray inside of slow cooker with non-stick cooking spray.
- Step 1: Add steak to bottom of slow cooker.
- Step 2: Add diced tomatoes, mushrooms, green pepper, onion and garlic. Set to cook on low for 8 hours.
- Step 3: When done, if you want the sauce thicker (which you likely will) mix cornstarch with cold water (to make a cornstarch slurry). Or you can add a little tomato paste to thicken it.
- Step 4: Cook for an additional 20 minutes on high. *If you still want it thicker, simply add more cornstarch and water Serve over rice (I use brown minute rice), cauliflower rice, mashed potatoes, or egg noodles.
Expert Recipe Tips
- Choose the Right Cut of Meat. Round steak, chuck steak, and blade steak work best for this recipe because they become tender when cooked low and slow. Look for well-marbled cuts, as they add more flavor.
- Use the Right Cooking Time & Temperature. Cooking on LOW for 8 hours gives the best results. Cooking on HIGH may make the meat tougher, as it doesn’t allow enough time for the connective tissues to break down properly.
- Don’t Skip the Acidic Ingredients. Tomatoes help tenderize the meat due to their natural acidity. If substituting, use tomato sauce, crushed tomatoes, or even a splash of balsamic vinegar for a similar effect.
- Thicken the Sauce Properly. To avoid lumps, always mix cornstarch with cold water before adding it to the slow cooker. Let it cook for another 20 minutes on HIGH to thicken properly. If the sauce is still too thin, add more cornstarch slurry in small amounts.
- Avoid Lifting the Lid Too Often. Every time you lift the lid, heat escapes, which can add 20-30 extra minutes to your cooking time. Try to check the dish only when necessary.
- Store & Reheat for Best Results. Leftovers taste even better the next day as the flavors continue to develop. When reheating, add a splash of broth or tomato sauce to keep it from drying out.
- Serve It with the Right Side Dishes. This dish pairs well with mashed potatoes, rice, egg noodles, or even polenta to soak up the delicious sauce. A fresh salad or steamed veggies like green beans, asparagus, or carrots will balance out the richness of the dish.
🔢WW POINTS
This smothered steak is 6-8 WW points, depending on the type of steak you use (6 is chuck steak- look for a leaner cut, if possible). The type of rice you use needs to be calculated separately.
🥗 What to serve with Swiss Steak
Swiss steak is ideally served over rice or mashed potatoes or rice, with salad or veggies on the side! For vegetables, I recommend my Healthy Glazed Carrots or this Green Beans and Mushroom Recipe.
It also pairs well with salad or veggies. I recommend my Strawberry Spinach Pecan Salad (shown) or Kale Salad with Cranberries and Feta.
❔FAQs about Swiss Steak
If your Swiss steak is tough, it may not have cooked long enough. Tough cuts of meat, like round steak, need slow, low cooking to break down the fibers and become tender. Make sure you're cooking it on LOW for the full 8 hours. Also, avoid removing the lid frequently, as this can release heat and slow the cooking process.
Swiss steak is called such not because it's from Switzerland, but because it's swissed, which is a process of tenderizing the meat by rolling or pounding it prior to cooking. In the UK and some parts of the United States, it's also called smothered steak. However, because of the slow cooking process, “swissing” the meat is not even necessary in this recipe. The slow cooker even does that for you!
Yes! While round steak is ideal, you can also use other tough cuts like chuck steak, blade steak, or cubed steak. The slow cooker will tenderize them over time.
Store leftovers in an airtight container in the fridge for 3-4 days. To freeze, place in a sealed container for up to 3 months. Reheat in the microwave or on the stovetop over low heat.
This Swiss Steak crock pot recipe requires no pre-cooking and is the ultimate comfort food and dump and go recipe! I love this recipe because it’s not only easy and there's very few ingredients and the crockpot does ALL the work! It's also economical because you use a tougher cut of meat that's less expensive (round steak).
So, if you are looking for the perfect family dinner recipe, give this Slow Cooker Smothered Swiss Steak a try and come home from a busy day to a delicious hot meal!
Looking for more easy steak recipes? Try my Pan Fried Venison Steak recipe!
🍲 More Crock Pot Recipes
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📋 Slow Cooker Smothered Swiss Steak Recipe
Equipment
Ingredients
- 3 lbs round steak, chuck steak or blade steak *about 4-5 steaks
- 28 oz -can of diced tomatoes
- 1 ½ teaspoon minced garlic
- 1 diced onion
- 10 oz can of mushrooms * or can substitute fresh mushrooms
- 1 whole green pepper, chopped
- 2 tablespoon cornstarch (and enough water to make a slurry)
Instructions
- Spray inside of slow cooker with non-stick cooking spray. Add steak to bottom of slow cooker.3 lbs round steak, chuck steak or blade steak
- Add diced tomatoes, garlic, chopped onion, green pepper and mushrooms28 oz -can of diced tomatoes, 1 ½ teaspoon minced garlic, 1 diced onion, 10 oz can of mushrooms, 1 whole green pepper, chopped
- Cook for 8 hours on low heat or until meat is tender.
- When done, if you want the sauce thicker (which you likely will) mix cornstarch with cold water (to make a cornstarch slurry) and cook for 20 minutes on high.Or you can add a little tomato paste to thicken it!2 tablespoon cornstarch (and enough water to make a slurry)
- Serve over rice (I use brown minute rice), cauliflower rice, mashed potatoes or egg noodles.
Notes
-
- Choose the Right Cut of Meat. Round steak, chuck steak, and blade steak work best for this recipe because they become tender when cooked low and slow. Look for well-marbled cuts, as they add more flavor.
-
- Use the Right Cooking Time & Temperature. Cooking on LOW for 8 hours gives the best results. Cooking on HIGH may make the meat tougher, as it doesn’t allow enough time for the connective tissues to break down properly.
-
- Don’t Skip the Acidic Ingredients. Tomatoes help tenderize the meat due to their natural acidity. If substituting, use tomato sauce, crushed tomatoes, or even a splash of balsamic vinegar for a similar effect.
-
- Thicken the Sauce Properly. To avoid lumps, always mix cornstarch with cold water before adding it to the slow cooker. Let it cook for another 20 minutes on HIGH to thicken properly. If the sauce is still too thin, add more cornstarch slurry in small amounts.
-
- Avoid Lifting the Lid Too Often. Every time you lift the lid, heat escapes, which can add 20-30 extra minutes to your cooking time. Try to check the dish only when necessary.
-
- Store & Reheat for Best Results. Leftovers taste even better the next day as the flavors continue to develop. When reheating, add a splash of broth or tomato sauce to keep it from drying out.
- Serve It with the Right Side Dishes. This dish pairs well with mashed potatoes, rice, egg noodles, or even polenta to soak up the delicious sauce. A fresh salad or steamed veggies like green beans, asparagus, or carrots will balance out the richness of the dish.
ROBERT HEAPS
Does the meat go in whole, or cut into strips or chunks before cooking? I plan on making this tomorrow
Terri Gilson
Hi Robert: I do not cut it- just put it in whole. Enjoy!
Joycelyn
No seasoning besides garlic and onion?
Terri Gilson
Yup! That’s all I use!
Denise@urbnspice
I also love the slow cooker, Terri (and don't own an instant pot or pressure cooker either). Your recipe for slow cooker Swiss steak sounds wonderful. The combination of ingredients are exactly what I would enjoy in this comforting dish. Many thanks for sharing - I know that I will be trying it soon.
Colleen
I am with you on the instant pot, Terri. And I love my slow cooker, so this recipe (which I remember from childhood, but have never made) is what I'm making in it next! Thanks for sharing!
Terri Gilson
Awesome - hope you enjoy it, Colleen!
Ann
My dad used to make swiss steak all the time! I always assumed it was actually Swiss haha. Thanks for clearing that up and for reminding me about this delicious recipe :). Will have to try it!
Terri Gilson
Haha, Ann.. me too! I didn't realize it wasn't actually Swiss until I started researching it!