This slow cooker 4-ingredient Swiss steak is the kind of old-fashioned, no-fuss supper that tastes like something Grandma would have made. You literally pour stewed tomatoes over raw round steak, add just two more pantry ingredients, and let the slow cooker do the rest. The meat turns tender, the tomatoes turn into a rich gravy, and the whole thing disappears faster than anything else I make on a busy weeknight.
Serve this Swiss steak spooned over fluffy mashed potatoes, buttered egg noodles, or steamed white rice so all that tomato gravy has something to soak into. A simple green veggie—like steamed green beans, a tossed salad, or roasted broccoli—balances the richness nicely. Warm dinner rolls or a slice of crusty bread are great for mopping up the sauce, and if you want to keep it very old-fashioned, finish the meal with something simple like pudding cups or sliced fruit.
Slow Cooker 4-Ingredient Swiss SteakServings: 6
Ingredients
2 to 2 1/2 pounds beef round steak, about 3/4-inch thick
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cans (14.5 ounces each) stewed tomatoes, undrained
Directions
Trim any large pieces of excess fat from the round steak, then cut the steak into 4 to 6 serving-size pieces so they fit easily in your slow cooker.
Lay the raw round steak pieces in a single layer (or slightly overlapping) in the bottom of a 5- to 6-quart slow cooker.
Sprinkle the salt and black pepper evenly over the top of the steak pieces. This simple seasoning is what gives the meat that classic, old-fashioned flavor.
Open the cans of stewed tomatoes and give them a quick stir with a spoon to break up any large chunks if you prefer a smoother sauce.
Pour the stewed tomatoes, along with all their juices, evenly over the seasoned raw round steak in the slow cooker, making sure the meat is mostly covered. This step is the key: the tomatoes will slowly cook down into a rich, tangy gravy around the steak.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the round steak is very tender and can be easily cut with a fork.
Once cooked, taste the tomato gravy and adjust the seasoning if needed, adding a pinch more salt or pepper to suit your family.
Serve the Swiss steak pieces hot, spooning plenty of the stewed tomato gravy over the top and over your choice of mashed potatoes, noodles, or rice.
Variations & Tips
If your family likes onions, you can thinly slice one medium onion and lay the slices under or over the raw round steak before pouring on the stewed tomatoes. For a little extra depth, you can also add 1 teaspoon of Worcestershire sauce or Italian seasoning without changing the easy spirit of the recipe. Picky eaters who don’t love tomato chunks might prefer petite-diced tomatoes or you can lightly mash the stewed tomatoes with a potato masher before adding them. To stretch the meal, stir in a drained can of sliced mushrooms during the last hour of cooking. For a slightly thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the hot tomato mixture in the slow cooker during the last 20 to 30 minutes on HIGH. Food safety tips: Always start with fresh, properly refrigerated beef and use it by the sell-by date. Keep raw meat separate from other ingredients and wash hands, knives, and cutting boards with hot, soapy water after handling. Do not put frozen round steak directly into the slow cooker; thaw it completely in the refrigerator first so it comes up to a safe temperature quickly and cooks evenly. Once the Swiss steak is done, keep it on WARM for no more than 2 hours, then refrigerate leftovers promptly and use within 3 to 4 days, reheating until steaming hot before serving.
