Easy Slow Cooker Swiss Steak

This family favorite is a simple old-fashioned recipe that stands the test of time. It only takes a few minutes to prep, and then a few hours in a slow cooker for an amazing main dish.

I like to serve this dish with mashed potatoes, pasta or rice. Whichever one I decide to make, I usually make double the amount needed so that I can have leftovers to repurpose for another meal.

Another option, which I do frequently once a week to meal prep and save time later, is to batch cook rice, potatoes or pasta for a couple of meals.

For less expensive ingredient options, or those concerned with buying ready-made products, here are links to my instant pot broth, homemade brown gravy mix and a homemade seasoned salt recipe (shown below) to make ahead of time.

To Pre-brown Meat or Not

It is a matter of personal preference whether to pre-brown the meat or not. That step can be skipped and will still produce a wonderful meal.

Although not absolutely necessary, the steaks in this recipe are seasoned and dredged in flour, and then pan fried for a few minutes before adding to the slow cooker. By browning the meat before slow cooking, it seals in the juices and adds additional flavor, plus helps to thicken the broth a little.

Easy Slow Cooker Swiss Steak

 Prep 10 mins, Cook low 6-8 hours or high 4-6 hours, Serves 4 -5

Ingredients

• 1 ½ – 2 pounds beef cube steak
• seasoned salt (homemade recipe below)
• ⅓ cup all-purpose flour
• 3 tablespoons vegetable oil
• 1 ½ cups beef broth (or my homemade broth)
• 1 packet brown gravy mix (or my homemade gravy mix)
• 1 (14.5-ounsce) can diced tomatoes
• Optional: 1 to 2 cup total of one or a combination of the following: sliced mushrooms, sliced carrots, sliced onion, onion/pepper/celery mix.

Seasoned Salt Recipe

• 1/4 cup Salt
• 4 teaspoons granulated sugar
• 1 teaspoon paprika
• 1/2 teaspoon turmeric (can skip if desired)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cornstarch (helps keep seasoned salt mix from caking)
• Optional: 1/2 teaspoon celery seed

Mix all ingredients together in a glass jar and shake well. Will keep well for 5 to 6 months.

Directions

• Lightly season cubed steak with seasoned salt and coat steaks in flour
• Heat the oil over medium heat in a large skillet, and then without crowding the steaks, brown the steaks in the hot oil for 4 to 5 minutes on each side until well browned
• Add to the slow cooker the beef broth, packet of brown gravy mix, (plus additional optional vegetables if desired) and can of diced tomatoes with the juice. Stir well. (add the browned bits from the bottom of the skillet to the slow cooker too, if desired)
• Add the steaks to the slow cooker, cover and cook on low 6-8 hours, high 4-6 hours until steaks are fork tender

Delicious served with mashed potatoes, pasta or rice.

Enjoy!

Robin