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Slow Cooker Swiss Steak
Slow Cooker Swiss Steak is incredibly tender, delicious, and pairs perfectly with mashed potatoes! Using a crockpot makes this dish rich, flavorful, and effortless to prepare for dinner.
I love how hearty this meal is—always juicy, never dry. The meat is tender, and the gravy is packed with flavor!
Slow Cooker Swiss Steak is a fantastic family meal—even picky eaters enjoy it! As a home cook, it’s always rewarding when a dish wins them over. Our whole family loves it because it’s packed with flavor.
One of the best things about this recipe is that you can use tough cuts of meat and still achieve fork-tender results. Since these cuts are more affordable, turning them into a restaurant-quality meal makes this dish a definite winner!
This recipe does require several hours to cook, but the crockpot makes the process effortless. Just set it up in the morning, and it’ll be ready by dinner. The hardest part? Waiting! The incredible aroma as it cooks will make it tough to resist!
Swiss Steak is a traditional beef dish that involves “swissing” the meat—essentially pounding it to make it thinner and more tender. This process helps ensure the beef becomes perfectly tender when cooked.
The dish is served with a rich gravy, which can vary by recipe. Some versions include tomatoes, but this particular recipe features a creamy mushroom soup-based gravy.
Dating back to the 1930s, Swiss Steak gained even more popularity in the 1940s when an aluminum foil company used it to promote their product.
It’s no surprise this dish remains a beloved family favorite to this day—it’s flavorful, simple to make, and wonderfully comforting!
For More Crockpot Recipes Checkout our Crockpot Meatloaf Recipe
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon pepper
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 6 steaks medium-thin, round steaks are great
- 2 tablespoons butter
- 1 cup mushrooms sliced
- 1 medium onion thinly sliced
- 1 celery rib chopped into ½ inch chunks
- 1 can 10-3/4 ounces condensed cream of mushroom soup undiluted
- 1 cup beef broth
Instructions
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In a large shallow bowl, combine flour with black pepper, salt, onion powder, and garlic powder.
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Pat dry the steak with paper towels and dredge steaks in the flour mixture.
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Place a large skillet over medium-high heat and add the butter. Once melted, brown the steak on each side.
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Transfer steaks to a 6-qt. slow cooker. Add the sliced onion, mushrooms, and celery.
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Mix the condensed soup with the beef broth until combined and pour over the steaks.
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Cover and cook on low for 8-9 hours or on high for 5-6 hours, or until the meat is fork-tender.
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Serve with mash potatoes and top with the formed gravy. Garnish with parsley.
