Crockpot Swiss Steak Recipe
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This crockpot Swiss steak recipe is a tender beef main dish with a uniquely delicious taste and wonderful oomph thanks to the choice in seasonings.
My Mama’s sister, Aunt Kathy told her about this tender crockpot Swiss steak recipe that just melts in your mouth. It’s a recipe that’s actually been around for decades. Hers is cooked in a Dutch oven, which I love to use. But I tend to use my slow cooker as often as possible as opposed to firing up the big oven.
It’s a wonderful supper idea if you’re looking for something new to try. We will be having this again. In fact, I think this will be our Sunday dinner this week along with sweet and sour green beans. I mean, what’s not to love when all you have to do is throw the ingredients in the slow cooker, and in a few hours you have a family-friendly meal. The tender and juicy beef and onions are cooked in the most delicious tomato sauce and seasoned with garlic powder, paprika, and oregano.
I’ve included serving suggestions below, but I love to serve my Swiss steak with rice and roasted vegetables.
Recipe Ingredients
- Cubed steak
- Can of tomatoes (sliced, diced tomatoes, stewed, crushed tomatoes, whatever you want)
- Tomato sauce
- Onion
- Garlic powder
- Paprika (I am using smoked paprika but just use whatever paprika you grab first)
- Oregano
- Salt and pepper
How To Make Swiss Steak in a Crockpot
Place the tomatoes, tomato sauce, and all of the seasonings in a bowl.
Give that a good stir.
Slice those onions up however you feel like slicing them up.
Place the meat in the slow cooker (there’s no need to ).
Toss your onions on top.
And pour the (the tomato mixture) over it all.
Cover and cook on low for 7-9 hours (9-10 hours is fine, too, if you have a newer slow cooker) or on high for 4-5 hours.
If you end up cooking it for an extra hour or so it will be just fine, even more tender, provided you have a newer slow cooker. The older ones (7-10 years old), at this point in the game, generally don’t cook evenly anymore and you can end up with scorched food. I use a Hamilton Beach Set N Forget Programmable Slow Cooker most of the time. I have a few slow cookers, all of them are Hamilton Beach and they cook really well (and are affordable).
When it is ready, the crock pot Swiss steak will be so tender you can cut it with a fork.
I like to serve mine over rice. Since I buy rice in bulk, I like to incorporate it into a few meals each week to help give a little boost to our grocery budget. Or you can make this Swiss steak meal low carb (ketogenic) by substituting cauliflower rice for regular rice.
However you have it, I sure do hope you ENJOY this recipe!
Storage
- Store Swiss steak leftovers in an airtight container in the fridge for up to 4 days and reheat either in a saucepan or in the microwave.
- You can also freeze leftovers for up to 4 weeks. Thaw overnight in the fridge before reheating as above.
Recipe Notes
- You can add 1 cup each of chopped bell pepper, carrots, celery, or mushroom to the slow cooker alongside the yellow onion.
- While I like to use cube steak in this Swiss steak recipe because I don’t need to brown it beforehand, you can also use round steak, chuck steak, and cubed stew meat.
- Substitute the garlic powder for for added flavor. Speaking of, you can also add a teaspoon of too.
Recipe FAQs
What do you serve with crockpot Swiss Steak?
While I mentioned I enjoy serving my with rice, they also taste great on a bed of homemade mashed potatoes, cheesy garlic mashed potatoes, noodles, or with some fresh dinner rolls to soak up the sauce. As for vegetables, you might like roasted vegetables, Brussel sprouts, a simple green salad, candied carrots, or fresh green beans.
Here are some more sensational steak recipes:
Delicious Hamburger Steak Recipe with Fried Onions (Oh Yum!)
Southern Cubed Steak and Milk Gravy
Ingredients
- 1-2 pounds cubed steak*
- 14-16 ounces canned tomatoes stewed, diced, crushed, etc
- 14-16 ounces tomato sauce
- 1 onion sliced
- 2 teaspoons oregano
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika smoked paprika or regular
Instructions
- Place the cubed steaks in the bottom of a 5 or 6-quart slow cooker. Top with onions.1-2 pounds cubed steak*, 1 onion
- In a large bowl, stir together the tomatoes, tomato sauce, and all of the seasonings. Pour over the cubed steaks and onion.14-16 ounces canned tomatoes, 14-16 ounces tomato sauce, 2 teaspoons oregano, 1/2 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon garlic powder, 1 teaspoon paprika
- Cover and cook on low for 7-9 hours or on high for 4-5 hours.
- Serve over rice, mashed potatoes, or noodles.
Notes
Nutrition
“The people around your dining room table are your best friends.
So be kind.”
~Karen Kingsbury
~Submitted by Tammy N (thanks, Tammy!). Click here to submit your own.
Would love your input, advice on the purchase of a new slow cooker/crock pots. I am in the process of purchasing a new one, prefer one that you can program due to my working. I ve read review after review and still confused. I would like a 6 quart. Any suggestions ?
My personal favorite is the Set and Forget by Hamilton Beach. Hope this helps!
I personally love my nesco cooker. I can fast cook and my meat is always so tender but u can also use it as a slow cooker so it’s a two for one deal. Mine is only a 6 qt I hear they make an 8. Lord knows with my family I need about a 12 qt to make these wonderful crock pot meals I have found here.
What temperature do u suggest if cooking in the oven in a Dutch oven?
Was a hit at dinner tonight! Thanks 🙂
So glad to hear it was a hit Katrina!!
So glad to see this post. I haven’t made swiss steak for years. When my hubby was in the military I made it at least once a week …one of his favorites. I too floured and browned mine first then into the oven with everything… I also used bell peppers in mine. Such a comfort food. We served ours over anything….mashed potatoes, noodles, rice…it’s just so yummy any way you do it.
Thanks for bringing back great memories !
Aww, so glad it brought such fond memories Adeline!! I hope you get the chance to make it soon and enjoy those memories even more!
I think this recipe would probably work out even better if you put them into the crock pot frozen — Particularly since you will be cooking them for as long as the recipe calls for. I have a horror of overcooked meat dishes in the crock, and it seems as though unless i use a slow cooker with a timer, that’s what I always end up with.
You could certainly do that if you wanted to Tracey, either way it works great!
I am looking at those brussel sprouts and squash…I know a recipe is coming, right????
I will try to get to them soon Sandra!
Mother used a thick round steak–Daddy always raised a calf to butcher and she had the beef cut to her taste (miss that good beef). She dredged in flour and browned before putting in the big, heavy pan she used. She cut her onion in slices and also added carrots, cut on the bias. It was sure good. By the way, the beef, onions and tomatoes (she’d canned) made it extra special. We have had that dish almost since I married 47 years ago! I serve mashed potatoes with mine at times. I, too, use the crockpot now more often than the over! Love your recipes and comments. Our worship leader at choir last night left us with this: “Satan knows you by name, but calls you by your sin. God knows your sin, but calls you by your name.” Isn’t God good to us!
He is so good indeed Sarah!!!