Slow Cooker Swiss Steak

Even chefs take shortcuts and appreciate a hassle-free meal. Take it from me: sometimes all I crave is a good, homemade meal that’s waiting for me when I get home. That is possible with this stellar slow-cooker Swiss steak, cooked in a velvety gravy with mushrooms and onions. It takes me just 20 minutes in the morning to prep this meal, and the slow cooker handles the rest.

Fuss-free dinners are my specialty. With a restaurant to run, a hotel, two kids, two dogs, and a cat, I have my hands full. But I always appreciate a home-made meal, so I always try to figure out how to cook for my family, even when I’m tight on time. This easy recipe is a game-changer, just like my Beef Tips and Gravy, and Creamy Beef and Shells! Tried and true family favorites.

This slow cooker swiss steak is fork-tender, rich, and flavorful, a meal so good that it feels like you are dining out. Even picky kids love it! And as a home cook, it is always a plus if a dish impresses them and we have something that the whole family likes.

I love how I can use less expensive, tougher cuts of meat for this recipe and still get melt-in-your-mouth results! The end result is delicious, the gravy is thick and creamy, infusing the tender meat with flavor. This is the type of meal I can serve on family nights and special occasions. It always gets wave reviews.

Why you will love this recipe 

• The slow cooker does all the work: All I have to do is prep the steaks and let them cook on low while I enjoy the rest of my day. This is the perfect meal to add to the slow cooker in the morning so you don’t have to worry about dinner. 
• Economical dinner: I use an inexpensive cut of meat (round steak), tenderize it with a mallet, and cook it slowly to make it tender and delicious. I love transforming frugal recipes into restaurant-worthy meals.
• Simple ingredients: This recipe requires no sophisticated ingredients; it’s the ideal example of how something made with basic ingredients can turn into a fantastic meal. 
• Everyone loves it: My kids love this recipe, the steak is tender and covered in a thick and creamy gravy, and they always ask for it on a mound of creamy mashed potatoes.

What you will need

• Meat: I use six organic, medium-thick round steaks. 
• Vegetables: Sliced mushrooms add a hearty texture and umami flavor to complement the beef, making the dish heartier. I add celery, cut into ½ inch pieces, to give the sauce and meat a hint of sweetness and juicy, tender chunks. The onion slices tenderize the meat, infuse the gravy with richness, and caramelize, adding even more flavor to the dish.
• Dry ingredients: The flour coats the meat to help it brown and provides a crust when searing before putting it in the crockpot. It also helps thicken the sauce into richer gravy and blends with the seasonings to flavor the meat.
• Wet ingredients: Cream of mushroom soup (undiluted) is part of the base I use to create a decadent, creamy sauce. I also use beef broth for the rest of the base to add a deep, beefy flavor. However, be sure to use low-sodium broth so the dish does not become too salty. I use butter for searing the meat because it adds savory umami and helps it develop a nice brown crust. 
• Seasonings: Besides salt and pepper, I also add garlic and onion powder to the flour mixture, so they are part of the coating and mixed into the gravy. 

How to make 

Prep the steaks: First, I mix the flour, salt, pepper, onion powder, and garlic powder in a large, shallow bowl. Then I pat the steaks dry, tenderize them with a meat mallet, and coat them with the flour mixture. 

Brown the steaks: Next, I melt the butter in a large skillet over medium-high heat, then brown the steaks on both sides before placing them in the slow cooker. 

Cook on low: Afterward, I place the celery, mushrooms, and onions on top of the steaks on top. I then mix the soup with the broth in a bowl, pour it over the steaks, cover, and set it for 8 to 9 hours on low. They can also be cooked for 4 to 5 hours on high, but I don’t recommend it. Low is better for fork-tender meat. 

Rest and serve: Once the steaks are done, I let them rest for 10 minutes and serve them with my favorite side dishes. 

Expert tip

How to tenderize round steak

I prefer to tenderize my round steak by physically pounding it with a meat mallet. Not only does it work best, but it is fun and good for releasing anxiety. It is also quite simple. Just put the steak between two pieces of plastic wrap and use a meat mallet to pound on it until it is half of its original size. No meat mallet? Use something heavy like a rolling pin or a heavy can of vegetables. 

Salt brines, marinades, and tenderizing powders can also be used. Just remember to rinse the salt off before cooking it, or it will affect the flavor. Also, if using a marinade, it will affect the flavor too. Try using something that goes with the recipe, like garlic and tomato sauce with vinegar. 

More tips to consider:

• Be sure to pat the steaks dry so the flour and seasoning stick. 
• Don’t skip the browning. This locks in the flavor and the moisture, which really matters with this kind of meat.
• Slower is better. With tough cuts of meat, letting it cook on low is the best choice.
• Make sure there is enough liquid. There has to be enough, but not too much, liquid to keep these steaks moist throughout cooking. 
• Remember that the meat has no fat, so there will be no juices. 

Recipe variations and add-ins:

• More vegetables: To make this a hearty meal, I often toss in some baby red potatoes, chopped carrots, and green beans. 
• Other cuts: Round steak, cubed steak, or brisket can also be used. 
• Different meat: In fact, other types of meat would also work, such as pork, turkey, or chicken. 
• Cajun Swiss steak: To spice things up a bit, sprinkle in some Cajun seasoning and add poblano peppers.
• Bacon bits: My family loves bacon, so I often chop up some bacon and add it to the pot. 

Serving suggestions:

Most of the time, I like to serve this flavorful steak with mashed potatoes and a side of vegetables. My Instant Pot mashed potatoes are easy to whip up quickly and are so fluffy and creamy, made with milk and cream cheese for extra richness. I can have them finished in just 20 minutes! For those watching their carbs, the Instant Pot mashed cauliflower is the perfect potato replacement and takes only 3 minutes to cook. 

My kids love it when I serve them these brown-sugar-roasted carrots. They are sweet, tender-crisp, and buttery with a caramelized coating that everyone always asks about. For something less sweet, my steamed broccoli is ready in 5 minutes with just 2 ingredients. They are not soggy or chewy, either. They come out perfectly every time. Don’t forget some crusty bread to soak up all that gravy.

How to store leftovers:

• Refrigerate: If I have any leftovers, I can keep them fresh for 3 to 4 days in an airtight container.   
• Freezing: To keep them longer, I put my leftovers in freezer bags for up to 3 months.   
• Defrost: For the best taste and texture, I thaw them overnight in the fridge before reheating to serve. 
• Reheating: I reheat them in the oven with a splash of broth at 350 degrees F for 15 minutes.   

Frequently asked questions

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