Crockpot Swiss Steak with Brown Gravy
This swiss steak recipe for the crockpot braises tender round steak in a rich brown gravy with onions and tomatoes. It is old-fashioned comfort food that turns a cheap cut into a Sunday dinner.
6
servings20
minutes8
hoursRound steak braised with onions and tomatoes in a brown gravy until it is fork-tender.
Ingredients
2 1/2 lb beef round steak, 3/4 inch thick, cut in 6 pieces
1/3 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
3 tablespoons vegetable oil
1 yellow onion, sliced
2 stalks celery, diced
8 oz sliced mushrooms
1 can (14.5 oz) diced tomatoes, undrained
1 packet (0.87 oz) brown gravy mix
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 tablespoon cornstarch, optional
Directions
- Pound the round steak to about 1/2 inch with a meat mallet, or the bottom of a heavy pan.
- Mix the flour, salt, pepper and paprika in a shallow dish and dredge the steak pieces, shaking off the extra.
- Heat the oil in a large skillet over medium-high heat. Brown the steak 2 to 3 minutes per side, in batches.
- Layer the onion, celery and mushrooms in the bottom of a 6-quart slow cooker and top with the browned steak.
- Whisk the gravy mix, broth, Worcestershire, garlic and tomatoes together and pour over the steak.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.
- The steak is done when it is fork-tender and pulls apart with little pressure.
- Lift the steak out onto a plate and cover with foil.
- If the gravy is thin, whisk the cornstarch with 2 tablespoons cold water, stir it in and cook on HIGH for 10 minutes.
- Return the steak to the gravy and serve over mashed potatoes or noodles.
Notes
- Use cube steak for a faster cook of 4 to 5 hours on LOW. Add a sliced bell pepper for the classic version. Leftovers keep 4 days and make a good open-faced sandwich.
Why this version works
Round steak is lean and tough, with long muscle fibers that stay chewy in a skillet. Pounding it and then braising for hours in a moist, acidic sauce breaks the fibers down until the meat softens and falls apart. That is the whole idea of swiss steak, and the slow cooker does it with no watching. It is the kind of meal that cooks while you are out, and by dinner the house smells like Sunday.
The brown gravy is made in the same pot. Flour on the steak thickens the sauce as it cooks, and the tomatoes add acid that tenderizes the meat. The onions melt into the gravy and make it sweet and rich, so every bite has a spoonful of sauce on it. You do not need a special cut or skill, only a mallet and a few hours.
Ingredient notes
Round steak: Look for top or bottom round, about 3/4 inch thick. It is cheap, lean and made for long cooking. Ask the butcher to cut it a bit thick if it is not in the case.
Brown gravy mix: It adds seasoning and body. Check that it is a dry mix packet, not a ready-made gravy. If you want a from-scratch gravy, use extra flour and a bit more broth.
Diced tomatoes: They give acid that softens the beef. Use plain, not seasoned, so you control the flavor. Crushed tomatoes will give a thicker, smoother sauce.
Mushrooms: They add earthiness and release juice into the gravy. Cremini have more flavor than white buttons. Slice them thick so they do not vanish into the gravy.
Worcestershire sauce: A couple of spoonfuls give depth and a tangy edge to the gravy. Brand matters little, but check that it does not already contain milk.
Tips for the best result
Pound the steak: This is the most common mistake to skip. Pounding breaks up the tough fibers, and helps the flour coat stick. The flour coating also gives the gravy its body, so do not skip it either.
Brown it first: The browned crust adds flavor to the gravy and gives it a deeper color. Skipping it makes a paler, flatter sauce. Use a heavy skillet and let the oil get hot first.
Do not rush it: Round steak needs the full cook time. If a fork still resists, give it another hour. Cut a piece open to check, since thickness varies.
Swaps and variations
Use cube steak for a quicker meal, or swap the mushrooms for sliced bell peppers. Replace the gravy mix with an extra can of tomato sauce for a tomato-forward version. A pinch of thyme or a bay leaf is a good addition. A few drops of hot sauce stirred into the gravy gives a mild kick.
Do not use a tender cut like sirloin. It turns dry and stringy over an 8 hour cook, and wastes a good steak.
What to serve with it
Serve over mashed potatoes or buttered egg noodles to catch the gravy. Green beans or peas make a simple side, and soft dinner rolls are good for mopping the plate. A little chopped parsley on top adds color. Buttered carrots and a crisp wedge salad make a classic diner plate.
Storing, freezing and reheating
Refrigerate in the gravy for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the gravy has tightened. Cover the steak with gravy so it does not dry out.
Freeze in portions with plenty of gravy for up to 3 months. Thaw overnight in the fridge, then warm until steaming. A quick stir while reheating spreads the heat evenly.
Crockpot Swiss Steak with Brown Gravy at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 15, led by beef round steak, all-purpose flour, kosher salt, black pepper
Tips for Crockpot Swiss Steak with Brown Gravy
Use cube steak for a faster cook of 4 to 5 hours on LOW. Add a sliced bell pepper for the classic version. Leftovers keep 4 days and make a good open-faced sandwich.
Crockpot Swiss Steak with Brown Gravy FAQ
How long does Crockpot Swiss Steak with Brown Gravy take?
Crockpot Swiss Steak with Brown Gravy takes 8 hours of cooking after 20 minutes of prep.
How many people does Crockpot Swiss Steak with Brown Gravy serve?
This recipe makes 6 servings.
What do I need to make Crockpot Swiss Steak with Brown Gravy?
15 ingredients, led by beef round steak, all-purpose flour, kosher salt, black pepper. Amounts are in the recipe card above.
