Slow Cooker Swiss Steak

Slow Cooker Swiss Steak over
Buttermilk Mashed Potatoes 

Before leaving for the day, I prepped the veggies and meat and added it all to the slow cooker. When we arrived home, I added a slurry to thicken the sauce and then dinner was ready!
Great for those days when you're gone or when you don't want to deal with last minute preparations. Also a great way to tenderize less-tender cuts of meat.

Slow Cooker Swiss Steak     4 to 6 servings
1/4 to 1/3 cup all purpose flour
1/2 teaspoon+ seasoned salt (such as Tex-Joy)
Pinch of two of black pepper
1 to 1 1/2 lbs. round steak
2 to 3 tablespoons vegetable oil
1/2 onion, cut into slices
2 to 3 carrots, diced
1/2 to 1 red, yellow or green pepper, sliced thin
1 (14.5 oz.) can diced tomato
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste
2 teaspoons cornstarch, option

1. In a shallow container, mix flour, seasoned salt and pepper. Dredge round steak in flour mixture to coat.
   
2. Heat the oil in a skillet over medium heat and sauté the onions, carrots and peppers. 
   
3. Remove and add to the bottom of a slow cooker.
4. Add the steak to the skillet (adding more oil if needed). Cook until lightly browned on both sides.
   
5. Place steak on top of veggies, top with mixture of tomatoes, Worcestershire sauce and brown sugar. 
   
6. Cover and cook 8 to 10 hours on Low -- round steak should be very tender. 
7. During the last couple of hours, remove a ladle or two of juice. Set aside to cool. Once cool, add cornstarch to create a slurry to thicken the sauce. Add slurry to slow cooker and continue to cook until time is up, meat is tender and sauce in slightly thickened.

   

   Tomato slurry ready to add to slow cooker to create a thickened sauce.

8. We served our Swiss Steak over Buttermilk Mashed Potatoes.
   

Recipe without photos . . .

Slow Cooker Swiss Steak     4 to 6 servings

1/4 to 1/3 cup all purpose flour
1/2 teaspoon+ seasoned salt (such as Tex-Joy)
Pinch of two of black pepper
1 to 1 1/2 lbs. round steak
2 to 3 tablespoons vegetable oil
1/2 onion, cut into slices
2 to 3 carrots, diced
1/2 to 1 red, yellow or green pepper, sliced thin
1 (14.5 oz.) can diced tomato
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste
2 teaspoons cornstarch, optional

1. In a shallow container, mix flour, seasoned salt and pepper. Dredge to round steak in flour mixture to coat.
2. Heat the oil in a skillet over medium heat and sauté the onions, carrots and peppers. 
3. Remove and add to the bottom of a slow cooker.
4. Add the steak to the skillet (adding more oil if needed). Cook until lightly browned on both sides.
5. Place steak on top of veggies, top with mixture of tomatoes, Worcestershire sauce and brown sugar. 
6. Cover and cook 8 to 10 hours on Low -- round steak should be very tender. 
7. During the last couple of hours, remove a ladle or two of juice. Set aside to cool. Once cool, add cornstarch to create a slurry to thicken the sauce. Add slurry to slow cooker and continue to cook until time is up, meat is tender and sauce in slightly thickened.
8. We served our Swiss Steak over Buttermilk Mashed Potatoes.