Description

This Slow Cooker Swiss Steak recipe features tender seared round steak slow-cooked with a savory mix of vegetables, diced tomatoes, herbs, and spices. The long cooking time in the slow cooker ensures the meat becomes melt-in-your-mouth tender while absorbing rich flavors from the vegetables, brown sugar, Worcestershire sauce, and smoked paprika. Perfect served over mashed potatoes, rice, or low-carb vegetable sides, this hearty and comforting dish is ideal for family dinners.

Ingredients

Scale

Meat and Coating

½ cup all-purpose flour
Salt and pepper, to taste
3 lbs round steak, cut into pieces

Vegetables

6 stalks celery, chopped
2 large onions, chopped
6 carrots, shredded
2 cloves garlic, minced

Other Ingredients

6 tbsp vegetable oil (or avocado oil)
4 (14.5 oz) cans diced tomatoes, with juice
4 tbsp brown sugar (adjust to taste)
2 tbsp Worcestershire sauce
1 tsp smoked paprika
½ tsp dried thyme or rosemary
A splash of red wine
Chopped fresh parsley (for garnish)

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Instructions

Prep the meat: In a shallow dish, combine the flour with salt and pepper. Dredge each piece of round steak in the flour mixture until fully coated, setting them aside.
Brown the steak: Heat vegetable oil in a large skillet over medium-high heat. Sear the floured steak pieces until browned on all sides. Remove the meat and set aside to rest.
Sauté the vegetables: Using the same skillet with the residual oil, add the chopped onions, celery, shredded carrots, and minced garlic. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and aromatic.
Assemble in the slow cooker: Place half of the sautéed vegetables in the bottom of the slow cooker. Add the browned steak pieces on top of the veggies, followed by the remaining sautéed vegetables. Pour the cans of diced tomatoes with their juice evenly over the layered ingredients.
Season: Sprinkle the brown sugar and Worcestershire sauce evenly over the top. Add smoked paprika and dried thyme or rosemary, then splash in some red wine for additional depth of flavor.
Cook: Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or until the steak is tender and the flavors have thoroughly melded.
Serve: Garnish with chopped fresh parsley before serving. This dish is excellent spooned over mashed potatoes, steamed rice, or low-carb alternatives like cauliflower mash or zucchini noodles.

Notes

Brown sugar sweetness can be adjusted to taste for more or less sweetness.
For a richer flavor, use avocado oil or another oil with a high smoke point for browning the meat.
Red wine is optional but adds great depth; substitute with beef broth if preferred.
Be sure not to overcrowd the skillet when browning steak pieces to ensure a proper sear.
Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 3 months.