Tender Crock Pot Swiss Steak (Printer-Friendly)
Slow-cooked Swiss steak with tomatoes, carrots, and a savory gravy for tender, flavorful comfort food.
# What You'll Need:
→ Seasoning and Coating
01 -
¼ cup all-purpose flour
02 -
¼ teaspoon garlic powder
03 -
¼ teaspoon onion powder
04 -
¼ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
¼ teaspoon paprika
→ Meat
07 -
1.5 to 2 pounds cubed steak
→ Vegetables
08 -
3 stalks celery, chopped (center stalks preferred)
09 -
1 small yellow onion, diced
10 -
3 medium carrots, chopped
11 -
2 garlic cloves, minced
→ Sauce
12 -
2 (14.5 ounce) cans stewed tomatoes with juice
13 -
2 tablespoons packed light brown sugar
14 -
2 tablespoons Worcestershire sauce
15 -
1 packet brown gravy mix
→ Cooking
16 -
3 tablespoons vegetable oil
# Steps to Follow:
01 -
Combine flour, garlic powder, onion powder, salt, pepper, and paprika in a shallow wide dish and mix well.
02 -
Coat each cubed steak thoroughly on both sides with the flour seasoning mixture; set aside.
03 -
Heat vegetable oil in a large skillet over medium-high heat. In batches of two, quickly brown cubed steaks on each side, just to develop color without cooking through. Set browned steaks aside.
04 -
Place the chopped celery, diced onion, and chopped carrots in the base of a 5-6 quart slow cooker.
05 -
Arrange browned cubed steaks evenly on top of the vegetable layer in the slow cooker.
06 -
Whisk together minced garlic, stewed tomatoes with juice, brown sugar, Worcestershire sauce, and brown gravy mix in a small bowl until fully combined.
07 -
Pour the sauce mixture over the steaks and vegetables. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until meat and vegetables are tender.
08 -
Remove from slow cooker and plate with preferred sides such as mashed potatoes, rice, or vegetables. Enjoy warm.
# Extra Suggestions:
01 -
Browning the steak before slow cooking enhances flavor and appearance but can be skipped to save time.
02 -
To thicken sauce further, mix 2 tablespoons cornstarch with 2 tablespoons water and stir into the slow cooker. Cook on high for 30 minutes.
03 -
Leftovers can be refrigerated up to 4-5 days or frozen up to 3 months.