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Last Updated on December 5, 2021 by Aimee Stock
Once you make this fork-tender Slow Cooker Swiss Steak Recipe, it will be on your permanent rotation. It spends a good 7 to 8 hours in the slow cooker and is best served alongside mashed potatoes and green beans.
What is Swiss Steak?
- 1 What is Swiss Steak?
- 2 What is the difference between Salisbury steak and Swiss steak?
- 3 Why do they call it Swiss steak?
- 4 What cut of meat is Swiss Steak from?
- 5 How to make Slow Cooker Swiss Steak
- 6 What to serve with Slow Cooker Swiss Steak
- 7 Slow Cooker Swiss Steak Recipe
Swiss steak is usually a braised dish consisting of tenderized steaks cut from a larger top or bottom round, seared on all sides and then placed in a slow cooker along with chopped tomatoes, onions, green peppers, seasonings, and beef broth.
What is the difference between Salisbury steak and Swiss steak?
Salisbury Steak is made with ground beef that has been shaped into patties, while Swiss Steak is made with actual steak.
Why do they call it Swiss steak?
Swiss Steak is named Swiss Steak because the meat has undergone a process called “Swissing” in order to make it tender. The name comes from the technique of tenderizing the meat by pounding or rolling, which is called “swissing” in England.
What cut of meat is Swiss Steak from?
The steaks are cut from a larger portion of meat such as top or bottom round, which is what I am using today. You can sometimes find the bottom round steaks already cut in the meat department or ask your butcher to cut the roast into steaks. It’s much more economical to do this yourself however.
Pound the steaks slightly and then tenderize creating those holes. Be sure to do this on both sides. Then season with salt and pepper and coat with flour, shaking off any excess.
Heat oil in a heavy stock pot over medium high heat and sear all sides until golden brown. Do this in batches, one at a time if necessary. It will not be fully cooked at this point, we are just creating another layer of flavor.
How to make Slow Cooker Swiss Steak
Place the steaks into your slow cooker. Overlapping is totally fine as they will cook down and be completely covered by the liquids. This model is my favorite. Love the digital timer!
If you’ve followed me for any amount of time, you know that you will never see a box or can of broth on this blog. I love bouillon because you can make it as strong as you’d like. Simply combine 1 tsp to one cup of boiling water to create your broth. This is the one I’m using today.
Add the broth to the meat in your slow cooker. Now it’s time for the add-ins.
I’m using 14 oz of crushed tomatoes, the same amount of diced tomatoes (with the juices included), garlic powder, salt, pepper and worcestershire sauce.
To that, I add a diced onion and a green pepper. About 1 cup of each is perfect. Season with salt and pepper.
Stir everything together and cover. Cook on high for 7 to 8 hours. The meat should be just falling apart.
Need proof? I took a little impromptu video for you. Fall apart fork tender. Sorry for the shaky hand and the iPhone video 😉
What to serve with Slow Cooker Swiss Steak
I love serving this with mashed potatoes and green beans. Season to taste with salt and pepper.
Did you make my Slow Cooker Swiss Steak Recipe? Leave me a comment below and let me know what you thought! You can also tag me with your photos on Instagram @aimee_stock I love seeing what you come up with! 🙂
Slow Cooker Swiss Steak Recipe
- Large Heavy Bottomed Stock Pot
- Slow Cooker
FOR SEARING THE STEAKS:
- 3 lb Bottom Round Roast cut into 3 to 4 steaks, tenderized (top round also works)
- 2 tbsp Oil
- 1/2 c Flour
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 2 c Beef Broth if using bouillon, use 1 tsp per cup of boiling water
- 14 oz Can of Crushed Tomatoes (generally available in 28 oz cans, so use half)
- 14.5 oz Can of Diced Tomatoes juices included!
- 2 tbsp Worcestershire Sauce
- 1 c Onion diced
- 1 c Green Bell Pepper diced
- Garlic Powder to taste
- Salt and Pepper to taste
- Fresh Parsley chopped, for garnish
- Mashed Potatoes
- Green Beans
- Salt and Pepper to taste
- Cut a bottom round roast into 3 to 4 steaks. I find this easiest when it's partially frozen and use a sharp knife. Pound slightly to make all steaks an even thickness and then tenderize to create those holes. If you don't have a meat tenderizer, use a fork.
- Season each with salt and pepper, then dredge to create a light coating of flour.
- Heat a large stock pot over medium high heat and add oil. Sear each steak on all sides until golden brown. They will not be fully cooked at this point.
- Place the steaks into the slow cooker and top with beef broth.
- Add all of the remaining ingredients for cooking. Cook for 7-8 hours or until the meat is literally fork tender. It should be falling apart.
- Serve with mashed potatoes and green beans, give a final seasoning of salt and pepper, to taste. Garnish with freshly chopped parsley and spoon over some of that flavorful gravy. Enjoy!