Print

Pioneer Woman Crock Pot Swiss Steak

Pioneer Woman Crock Pot Swiss Steak - recipe card
Print Recipe

This slow-cooker Swiss steak is a classic comfort food, featuring tenderized round steak simmered in a rich, savory tomato-based gravy with onions and bell peppers. The low-and-slow heat breaks down the beef until it’s fork-tender, while the sauce reduces to a thick, glossy glaze that’s perfect over mashed potatoes or egg noodles.

Ingredients

Scale
  • 1 1/2 pounds (680 g) top round steak, about 1-inch thick, cut into 4 equal portions
  • 1/2 cup (65 g) all-purpose flour (for dredging)
  • 1 teaspoon (5 g) kosher salt
  • 1/2 teaspoon (1 g) freshly ground black pepper
  • 2 tablespoons (30 ml) olive oil, divided
  • 1 medium onion, thinly sliced (about 1 cup)
  • 1 green bell pepper, seeded and sliced into thin strips (about 1 cup)
  • 2 cloves garlic, minced
  • 1 can (14.5 oz / 411 g) diced tomatoes with their juices, undrained
  • 2 tablespoons tomato paste
  • 1 cup (240 ml) beef broth (low-sodium)
  • 1 teaspoon (5 ml) Worcestershire sauce
  • 1 teaspoon (2 g) smoked paprika (optional, for depth)
  • 1 bay leaf
  • Fresh parsley, for garnish (optional)

Instructions

  1. Cut the top round steak into 4 equal portions, about 6 ounces each. Use a meat mallet or the side of a heavy knife to pound each piece to about 1/2-inch thickness—this tenderizes the meat and helps the flour coating adhere. Pat the pieces dry with paper towels before dredging to ensure a good sear.
  2. In a shallow dish, mix the flour, kosher salt, and black pepper. Dredge each piece of steak in the seasoned flour, pressing lightly so it coats evenly. Shake off any excess—too much flour will make the gravy pasty. Set the dredged steak aside on a plate.
  3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. The oil should shimmer but not smoke. Add the floured steaks in a single layer; you may need to work in batches to avoid overcrowding. Sear each side for 2–3 minutes, until a deep golden-brown crust forms. Transfer the seared steaks to the slow cooker insert.
  4. Reduce the heat to medium, and add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onions and bell peppers. Sauté for 3–4 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. This step develops sweetness and depth that the slow cooker alone won’t achieve.
  5. Add the minced garlic to the skillet and cook for 30 seconds, just until fragrant. Stir constantly so the garlic doesn’t burn, which would create a bitter taste.
  6. Pour the beef broth into the skillet, using a wooden spoon to scrape up any browned bits from the bottom—this deglazing step captures the concentrated flavor from searing. Allow the liquid to bubble and reduce slightly for about 2 minutes.
  7. Stir in the diced tomatoes with their juices, tomato paste, Worcestershire sauce, and smoked paprika (if using). Mix well, breaking up the tomato paste so it dissolves completely into the sauce. Bring the mixture to a simmer, then turn off the heat.
  8. Pour the sauce over the seared steaks in the slow cooker. Tuck the bay leaf into the sauce. Ensure the steaks are mostly submerged; if not, add a little more beef broth if needed, but avoid overfilling—the slow cooker will condense and thicken the sauce.
  9. Cover the slow cooker and cook on LOW for 6–8 hours (or on HIGH for 3–4 hours, though low yields more tender results). The beef is done when it’s fork-tender, meaning a fork will easily shred it. The sauce should be thickened and richly flavored.
  10. Remove the bay leaf and discard. Taste the sauce and adjust seasoning with additional salt and pepper if needed—remember that the tomatoes and Worcestershire add sodium, so go easy.
  11. If you prefer a thicker gravy, make a slurry: whisk 1 tablespoon of flour with 2 tablespoons of cold water until smooth. Stir it into the sauce during the last 30 minutes of cooking, then let it thicken.
  12. Serve immediately. Place one steak portion on each plate, spoon the sauce and vegetables generously over the top. Garnish with chopped fresh parsley if desired.
  13. This dish pairs wonderfully with mashed potatoes, buttered egg noodles, or white rice to soak up the extra sauce.
  14. Rest the steak for 5 minutes before serving to allow the juices to redistribute; this ensures each bite is moist and tender.

Notes

Storage: Store leftover Swiss steak in an airtight container in the refrigerator for up to 3 days. The flavor deepens overnight. Freezing: This dish freezes exceptionally well; transfer cooled leftovers to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheating: Reheat gently on the stovetop over medium-low heat, or in the microwave at 50% power in 1-minute intervals, stirring occasionally until warmed through (165°F / 74°C internal). If the gravy is too thick, add a splash of beef broth to loosen it.

Nutrition

Keywords: Swiss steak, crock pot Swiss steak, slow cooker steak, round steak recipe, Pioneer Woman, steak and gravy, dinner recipe, comfort food, beef stew, crock pot dinner

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-crock-pot-swiss-steak-recipe/