Ultimate Slow Cooker & Instant Pot Swiss Steak: Tender Beef in Rich Gravy
There are few dishes that evoke the comforting feeling of a home-cooked meal quite like a perfectly prepared Swiss steak. This classic American dish features tenderized beef, often a less expensive cut like round steak, slow-cooked to perfection in a rich, savory tomato-based gravy with aromatic vegetables. It’s a hearty and satisfying meal that’s ideal for family dinners, especially on cooler evenings. What makes this particular recipe stand out is its incredible versatility: whether you prefer the convenience of setting it in the slow cooker in the morning and coming home to a delicious aroma, or if you need a quicker, equally flavorful option using your Instant Pot for a weeknight dinner, this recipe delivers exceptional results every time. It’s designed to be straightforward, allowing you to achieve fall-apart tender beef coated in a luscious sauce with minimal fuss.
[feast_advanced_jump_to]
Essential Ingredients for Perfect Swiss Steak
Crafting a truly memorable Swiss steak begins with selecting the right ingredients. This recipe utilizes common pantry staples and fresh produce to build layers of deep flavor. From the primary cut of beef to the aromatic vegetables and the tangy-sweet sauce components, each ingredient plays a crucial role in achieving that signature tender texture and rich, comforting taste. Here’s a detailed look at what you’ll need to gather:
- Round Steak: Approximately 1 ½ lbs, cut into 1-inch thick pieces or 6 individual serving portions. Round steak, often labeled as top round or bottom round, is a lean and tough cut of beef that benefits greatly from slow cooking. Pounding it or “swissing” it helps to tenderize the fibers, making it the perfect choice for this dish. When slow-cooked, it breaks down beautifully, becoming incredibly tender and absorbing all the delicious flavors of the sauce.
- All-Purpose Flour: A ¼ cup of flour is used to coat the steak. This flour coating serves multiple purposes: it helps to brown the meat evenly, creates a delicious crust, and, most importantly, acts as a thickener for the rich gravy that forms during the cooking process.
- Dry Mustard: 2 teaspoons of dry mustard add a subtle tangy and pungent note that enhances the beefy flavor without overpowering it. It’s a classic secret ingredient in many savory slow-cooked dishes, providing depth and complexity.
- Salt and Black Pepper: Seasoning is key! Salt and freshly ground black pepper are used to taste, ensuring every bite of your Swiss steak is perfectly balanced. Don’t be shy; proper seasoning brings out the best in all the other ingredients.
- Unsalted Butter: 2 tablespoons, divided. Butter is used for browning the meat and sautéing the vegetables, adding richness and a lovely golden color. Using unsalted butter gives you more control over the overall saltiness of the dish.
- Vegetable Oil (or other neutral oil): 2 tablespoons, divided. Oil, in combination with butter, helps to achieve a higher smoke point for browning, preventing the butter from burning while ensuring a beautiful sear on the beef.
- Carrots: 2 medium carrots, sliced. Carrots add a touch of sweetness and vibrant color, as well as essential nutrients to the gravy. Their earthy flavor complements the beef and other vegetables.
- Celery: 2 stalks, chopped. Celery provides a classic aromatic base, contributing a subtle savory and slightly peppery flavor that is fundamental to many comforting stews and braises.
- Onion: 1 large onion, chopped. Onions are the cornerstone of flavor in countless dishes. When sautéed until tender, they release their natural sweetness and savory notes, creating a fragrant foundation for the sauce.
- Diced Tomatoes: One 14 oz can of diced tomatoes (undrained). Diced tomatoes form the hearty, slightly acidic base of the gravy. Their bright flavor cuts through the richness of the beef, and their liquid helps to create a succulent sauce.
- Worcestershire Sauce: 2 tablespoons. This savory condiment is a powerhouse of umami, adding depth, tang, and a subtle sweetness that makes the gravy truly irresistible. It’s a crucial ingredient for enhancing the overall beefy flavor.
- Brown Sugar: 2 teaspoons. A touch of brown sugar balances the acidity of the tomatoes and the sharpness of the Worcestershire sauce, adding a hint of caramel sweetness that rounds out the flavor profile of the gravy.
For precise measurements and nutritional information, please refer to the comprehensive recipe card below.
Crafting Your Delicious Swiss Steak: Step-by-Step Guide
Making Swiss steak, whether in a slow cooker or an Instant Pot, is a rewarding experience that yields incredibly tender results. The process involves a few key steps that build flavor and ensure your beef is succulent and your gravy is rich. Follow these detailed instructions for a perfect meal every time.
Step 1: Prepare and Season the Steak
Begin by preparing your round steak. If your steak is thicker than 1 inch or if you want to ensure maximum tenderness, you can pound it lightly with a meat mallet until it’s about ½ to ¾ inch thick. This process, often referred to as “swissing,” helps break down tougher fibers. Once prepared, cut the steak into individual serving pieces or strips, as preferred. In a shallow dish or on a plate, combine your all-purpose flour, dry mustard, salt, and freshly ground black pepper. This mixture will create a flavorful coating for your beef. Carefully dredge each piece of steak in the flour mixture, ensuring it’s evenly coated on all sides. Gently shake off any excess flour.
Step 2: Brown the Meat for Rich Flavor
Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium-high heat. Once the butter is melted and the oil shimmers, carefully add the flour-coated steak pieces to the hot skillet in a single layer. Be mindful not to overcrowd the pan, as this can steam the meat instead of browning it. If necessary, work in batches. Sear the steak for 2-3 minutes per side, until it develops a beautiful golden-brown crust. This browning step is crucial for developing deep, complex flavors through the Maillard reaction, which adds incredible richness to your final dish. After browning, transfer the seared beef to your slow cooker (or set aside if using an Instant Pot).
Step 3: Sauté the Aromatics
Using the same skillet (no need to clean it, those browned bits are flavor!), add the remaining 1 tablespoon of butter and 1 tablespoon of oil. Reduce the heat to medium. Add your chopped onion, sliced carrots, and chopped celery to the skillet. Sauté these vegetables, stirring occasionally, for about 5-7 minutes, or until they have softened significantly and are “almost tender.” This step softens the vegetables and allows their flavors to mellow and sweeten, forming another essential layer of taste for your gravy.
Added: Heat the remaining butter and oil in same skillet. Sauté onion, carrots, and celery until almost tender.
Step 4: Craft the Rich Gravy
Once the vegetables are almost tender, add them directly to the slow cooker with the browned meat. Now, in that same skillet (still containing all those delicious browned bits from the beef and vegetables), combine the can of diced tomatoes (undrained), Worcestershire sauce, and brown sugar. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring constantly. As it heats, use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the skillet. This process, known as deglazing, incorporates all those concentrated flavors into your sauce, creating a truly exceptional gravy base. Continue to simmer for a few minutes, allowing the flavors to meld.
Step 5: Slow Cook or Pressure Cook to Perfection
Pour the flavorful tomato and Worcestershire mixture directly over the meat and vegetables in the slow cooker. Ensure the meat is mostly submerged in the sauce. Cover the slow cooker with its lid. Cook on the LOW setting for 6-8 hours, or until the beef is incredibly tender and easily pulls apart with a fork. For those using an Instant Pot, follow the specific Instant Pot instructions in the recipe card below, typically cooking on high pressure for a shorter duration. The extended cooking time in the slow cooker allows all the flavors to deepen and meld, transforming tough cuts into melt-in-your-mouth goodness. The resulting gravy will be rich, thick, and wonderfully aromatic.
Step 6: Serve and Enjoy!
Once the Swiss steak is cooked to your desired tenderness, it’s ready to be served. The rich beef and vegetable sauce should be generously spooned over each piece of steak. This versatile dish pairs wonderfully with a variety of classic comfort food sides. Mashed potatoes are a traditional choice, perfect for soaking up every drop of that delicious gravy. Other excellent options include fluffy white rice, egg noodles, or even polenta. Garnish with a sprinkle of fresh chopped parsley for a touch of color and fresh herb flavor. Prepare to enjoy a deeply satisfying and flavor-packed meal that will warm you from the inside out!
Why Swiss Steak is a Timeless Classic
Swiss steak isn’t Swiss in origin, despite its name. The “Swiss” refers to the process of “swissing” or tenderizing meat by pounding or rolling it, often before braising. This technique makes tougher cuts of beef incredibly tender and flavorful, which is why it became a popular and economical dish during times when less expensive cuts of meat were more common. It’s a true comfort food, a testament to how simple ingredients can create something extraordinary with a little time and care. The blend of savory beef, sweet carrots, pungent onion, and tangy tomatoes simmered into a rich gravy makes it universally appealing and perfect for feeding a family.
Expert Tips for the Best Swiss Steak
- Don’t Skip the Browning: Searing the beef before slow cooking adds a crucial layer of flavor. The caramelized crust (Maillard reaction) is what gives the gravy its depth.
- Deglaze Thoroughly: Those browned bits stuck to the bottom of your skillet after searing the meat and sautéing the vegetables are pure flavor. Ensure you scrape them up well when adding the tomato mixture to create a rich gravy.
- Cut Uniformly: Try to cut your beef and vegetables into roughly similar sizes to ensure even cooking and tender results.
- Season in Layers: Season the meat directly, then taste and adjust the seasoning of your sauce before the long cook time. A little extra salt or pepper can make a big difference.
- Allow for Proper Cooking Time: Swiss steak is a dish that rewards patience. Whether you’re using a slow cooker or Instant Pot, ensure the beef has enough time to become fork-tender. Don’t rush it.
Creative Variations and Customizations
While this recipe offers a delicious classic Swiss steak, feel free to get creative and adapt it to your preferences:
- Add More Vegetables: Bell peppers, mushrooms, peas (added at the end), or potatoes (cubed small) can be wonderful additions.
- Herbs & Spices: A bay leaf, a sprig of fresh thyme or rosemary, or a pinch of smoked paprika can add additional aromatic complexity.
- Broth Boost: For an even richer gravy, you can add about ½ cup of beef broth or red wine along with the diced tomatoes.
- Spice It Up: A dash of red pepper flakes can introduce a subtle heat if you enjoy a little kick.
- Thicken the Gravy (Optional): If you prefer an even thicker gravy, you can create a cornstarch slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) and stir it into the hot gravy during the last 30 minutes of slow cooking, or after pressure cooking, on a sauté setting in the Instant Pot.
Hearty Serving Suggestions
Swiss steak is inherently a fulfilling meal on its own, but pairing it with the right side dishes elevates the dining experience:
- Classic Mashed Potatoes: The ultimate pairing for soaking up every bit of that flavorful gravy.
- Fluffy White Rice: A lighter alternative that still provides a perfect base for the sauce.
- Egg Noodles or Pasta: Tossed with a little butter, these make a wonderful, comforting accompaniment.
- Crusty Bread: Don’t underestimate the joy of dipping a piece of fresh, crusty bread into the rich gravy.
- Green Vegetables: A simple side of steamed green beans, broccoli, or a fresh salad can provide a lovely contrast and balance to the rich main dish.
Storage and Reheating Made Easy
Swiss steak makes for fantastic leftovers, often tasting even better the next day as the flavors continue to meld.
- Refrigeration: Store any leftover Swiss steak in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This dish freezes exceptionally well. Transfer cooled Swiss steak and gravy to a freezer-safe container or bag, removing as much air as possible. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over medium-low heat, or in the microwave until heated through. If the gravy has thickened too much, you can add a splash of beef broth or water to reach your desired consistency.
Frequently Asked Questions (FAQs)
- What exactly is Swiss Steak?
- Swiss steak is a dish made from beef, typically round steak, that has been tenderized by pounding (or “swissing”) and then braised in a flavorful tomato-based sauce with vegetables until incredibly tender.
- Why is it called Swiss Steak if it’s not from Switzerland?
- The name “Swiss” in Swiss steak refers to the method of “swissing” the meat, which means to tenderize it by pounding, rolling, or otherwise softening the fibers. It does not relate to Switzerland or Swiss cuisine.
- What cut of beef is best for Swiss Steak?
- Round steak (top round or bottom round) is the traditional and most common cut used for Swiss steak. Its lean, tough nature makes it perfect for long, slow braising, which breaks down the connective tissues and results in tender, succulent meat.
- Can I make Swiss Steak without browning the meat first?
- While you technically can, browning the meat beforehand is highly recommended. This step creates a rich, caramelized crust on the beef, developing a deeper flavor profile through the Maillard reaction that significantly enhances the overall taste of the gravy.
- How can I thicken the gravy if it’s too thin?
- If your gravy is too thin after cooking, you can easily thicken it. For slow cooker versions, create a slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water. Stir this mixture into the hot gravy, turn the slow cooker to high, and cook for another 20-30 minutes until it thickens. For Instant Pot, remove the meat, switch to sauté mode, and stir in the cornstarch slurry until thickened.
- Is this recipe gluten-free?
- As written, this recipe uses all-purpose flour, so it is not gluten-free. To make it gluten-free, you can use a gluten-free all-purpose flour blend for coating the meat. Ensure your Worcestershire sauce is also certified gluten-free, as some brands may contain gluten.
Recipe: Slow Cooker or Instant Pot Swiss Steak
Slow Cooker or Instant Pot Swiss Steak
Add to Shopping ListGo to Shopping List
Ingredients
- 1 ½ lbs round steak, approx. 1 inch thick, cut into 6 pieces
- ¼ cup flour
- 2 teaspoon dry mustard
- Salt and pepper to taste
- 2 tablespoon butter, divided
- 2 tablespoon oil, divided
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 onion, chopped
- 14 oz can diced tomatoes
- 2 tablespoon Worcestershire sauce
- 2 teaspoon brown sugar
Instructions
Crockpot Instructions
-
In a shallow dish, combine flour, dry mustard, salt, and pepper. Dredge each piece of round steak in this mixture, ensuring it’s fully coated. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat. Brown the coated steak on all sides until a rich crust forms, working in batches if necessary. Transfer the browned meat to your slow cooker.
-
In the same skillet, add the remaining butter and oil. Sauté the chopped onion, sliced carrots, and chopped celery over medium heat until they are softened and “almost tender,” about 5-7 minutes. Add these sautéed vegetables directly to the slow cooker with the browned beef.
-
Without cleaning the skillet, combine the undrained diced tomatoes, Worcestershire sauce, and brown sugar. Bring the mixture to a simmer over medium-high heat, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate all the delicious browned bits (fond). This creates a flavorful gravy base. Pour this tomato mixture evenly over the meat and vegetables in the slow cooker.
-
Cover the slow cooker with its lid. Cook on the LOW setting for 6-8 hours, or until the steak is incredibly tender and easily pulls apart with a fork. Serve the Swiss steak with the rich vegetable sauce spooned generously over each portion, accompanied by your favorite side dishes.
Instant Pot Instructions
-
(Instant Pot instructions are courtesy of Carolyn, who converted the recipe for use in her IP. Note that the venting instructions are *not* tested, so exercise caution and choose your preferred method.)
-
Coat the round steak pieces with a mixture of flour, dry mustard, salt, and pepper. Select the ‘Sauté’ mode on your Instant Pot and add 1 tablespoon butter and 1 tablespoon oil. Once hot, brown the coated meat on all sides until a nice crust forms, working in batches to avoid overcrowding the pot.
-
After browning, remove all the steak from the Instant Pot and set it aside on a plate. This will prevent it from overcooking during the next steps.
-
Add the remaining butter and oil to the Instant Pot (still on ‘Sauté’ mode). Sauté the chopped onion, sliced carrots, and chopped celery for about 5-7 minutes, stirring frequently, until they are softened and “almost tender.”
-
Add the undrained diced tomatoes, Worcestershire sauce, and brown sugar to the pot. Use a wooden spoon to thoroughly scrape up all the browned bits (fond) from the bottom of the pot. This deglazing step is crucial for preventing a “burn” error and incorporating maximum flavor into your gravy.
-
Return the browned beef to the Instant Pot, placing it into the sauce. Stir gently, just enough to ensure the meat is mostly covered by the rich tomato mixture.
-
Secure the Instant Pot lid and make sure the venting knob is set to the ‘Sealing’ position. Select the ‘Stew/Meat’ mode (or Manual/Pressure Cook) and set the cooking time for 30 minutes on HIGH pressure.
-
Once the cooking cycle is complete, allow for natural pressure release (NPR) for at least 10-15 minutes, or vent as preferred (Carolyn used NPR, but quick release should also work fine, though may result in slightly less tender beef). Carefully open the lid, stir, and serve your delicious Instant Pot Swiss steak. (Please share your venting method and results in the comments!)
Notes
This cherished recipe is graciously shared by Marilyn Moll. She originally contributed this delicious dish during a guest stint for our meal plans way back in 2005, when we operated as Menus4Moms, offering free family-friendly meal solutions. Her contributions continue to be a favorite among our readers!
Nutrition per serving
Share
Pin
Recipe courtesy of Marilyn Moll.