Description
A comforting and hearty Slow Cooker Swiss Steak recipe featuring tender round steaks cooked low and slow in a savory tomato and beef broth sauce infused with garlic, onions, and bell peppers. This classic dish is easy to prepare and perfect for a satisfying family meal.
Ingredients
Scale
Meat and Coating
- 2.5 lbs. round steaks, or bottom or top round roast cut into thick steaks (2–4 pounds will work fine in this recipe)
- 1/2 cup flour
- 1 tsp. salt
- 1/4 tsp. black pepper
- 4 Tbsp. cooking oil
Sauce and Vegetables
- 10.5 oz. Campbell’s beef consomme, or beef broth
- 29 oz. petite diced tomatoes (two 14.5 oz. cans), do not drain
- 2 Tbsp. Worcestershire sauce
- 1 cup diced onion
- 1 green bell pepper, diced
- 2 garlic cloves, minced
Instructions
- Prepare Flour Mixture: On a large plate, combine the flour, salt, and black pepper. Mix thoroughly to create an even coating mixture for the steaks.
- Dredge Steaks: Coat each steak on both sides with the flour mixture, shaking off any excess. Place coated steaks onto another plate and save any leftover flour mixture for later use in the slow cooker.
- Brown the Meat: Heat a large skillet over medium-high heat and add enough cooking oil to coat the pan. Brown the steaks on both sides without cooking through. You may need to brown the steaks in batches, adding more oil between batches. Transfer the browned steaks to the slow cooker, sprinkling any excess flour mixture from the dredging plate over the meat.
- Deglaze the Skillet: Pour the beef consomme or broth into the hot skillet, scraping up any browned bits stuck to the pan. This adds rich flavor to the sauce. Pour this liquid over the meat in the slow cooker.
- Add Remaining Ingredients: Add the diced tomatoes with their juice, Worcestershire sauce, diced onion, diced green bell pepper, and minced garlic to the slow cooker. Stir gently to combine all ingredients.
- Cook Low and Slow: Cover the slow cooker with its lid and cook on LOW for 7 hours or on HIGH for 4 hours. Avoid opening the lid during cooking to maintain temperature and moisture.
Notes
- To Store: Allow leftover Swiss steak to cool to room temperature, then store it in an airtight container in the refrigerator within two hours. Consume leftovers within 3-4 days or freeze for longer storage, ensuring thorough reheating before serving.
- For best results, thaw the meat before cooking to achieve a better browning crust.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
