📋 Slow Cooker Smothered Swiss Steak Recipe

Slow Cooker Swiss Steak on Rice (on green plate)

5 from 3 votes

📋 Slow Cooker Smothered Swiss Steak Recipe

This Slow Cooker Smothered Swiss Steak with tomatoes (smothered steak) is the ultimate comfort food and dump and go recipe! It requires no pre-cooking and is economical.

Course dinner, Main Course

Cuisine American, Canadian, North American

Keyword crockpot, slow cooker, Swiss steak

Special Diet Dairy-free

Prep Time 10

Cook Time 8 8

Total Time 8 18

Servings servings

Calories 277kcal

Author Terri Gilson

Equipment

slow cooker

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)

US Customary - Metric

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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 mushrooms
28 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

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.

Storage:

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.

Nutrition