Slow Cooker Swiss Steak

Name: Slow Cooker Swiss Steak
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 1.75 lbs cube steak; 1 teaspoon salt; 1 teaspoon black pepper; ½ teaspoon smoked paprika; ⅓ cup all purpose flour; Olive oil (for searing); 2 large carrots (sliced 1-inch thick); 1 medium green bell pepper (chopped); 1 small onion (chopped); 4 cloves garlic (minced); 1 ½ cups beef broth; 14.5 oz can petite diced tomatoes (with liquid); 0.87 oz packet brown gravy mix; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; Fresh chopped parsley (for topping)

ByCorey CreatedJuly 30, 2026July 30, 2026

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This Slow Cooker Swiss Steak recipe turns budget-friendly cube steak into fork-tender beef swimming in a thick tomato gravy. Just 15 minutes of prep, then the crockpot does the rest. It’s the kind of comfort food that makes the whole house smell like Sunday dinner.

Do I have to sear the steaks first?

Technically no, but I really recommend it. Searing in a large skillet over medium-high heat gives you those browned bits and a much deeper, richer flavor. It’s only about 5 extra minutes.

Can I use round steak instead of cube steak?

Absolutely. Use the spiked side of a meat mallet to tenderize the round steak and flatten it into ½-inch thick patties, then cut into serving-size pieces. Chuck steak, blade steak, and chuck roast work well too.

My gravy is too thin. How do I fix it?

Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and cook until thickened. Or remove the steaks and cook the sauce on high with the lid off for 30 minutes.

Can I add different vegetables?

Please do! Celery, fresh mushrooms, and extra bell peppers are all great additions. Add mushrooms in the last hour so they don’t get mushy.

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Ingredient Notes

ingredients for Slow Cooker Swiss Steaks

Cube steak — Already tenderized, no pounding needed. Round steak, blade steak, chuck steak, or chuck roast also work.
All purpose flour — Gives the steaks a golden crust and thickens the gravy.
Smoked paprika — Adds smoky depth. Regular paprika works too.
Olive oil — For searing. Any neutral oil is fine.
Carrots — Cut thick so they hold their shape.
Green bell pepper — Classic Swiss steak flavor. Any color works.
Onion — A yellow onion is best here.
Garlic — Fresh minced, or ½ teaspoon garlic powder in a pinch.
Beef broth — Low sodium is my preference.
Petite diced tomatoes — Use the whole can, liquid and all.
Brown gravy mix — The shortcut to a rich, savory sauce.
Tomato paste — Small amount, big flavor.
Worcestershire sauce — Don’t skip it. It’s the savory backbone.
Fresh parsley — Optional, but it makes the dish look pretty.

Slow Cooker Swiss Steak

Pat the steaks dry with a paper towel. Season both sides with salt, black pepper, and smoked paprika.
Put the flour in a shallow dish and dredge each steak until coated.
Heat olive oil in a large skillet over medium-high heat. Brown the steaks on both sides, about 2 minutes per side, adding more oil as needed. Don’t skip this — those browned bits are where the best flavor comes from.
Add the carrots, bell pepper, onion, and garlic to the bottom of the slow cooker.
Add the beef. Layer the seared cube steaks right on top.
In a bowl, whisk together the beef broth, diced tomatoes with liquid, brown gravy mix, tomato paste, and Worcestershire sauce. Pour it over the beef and vegetables.
Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the steaks are fork tender.
Top with fresh parsley and serve over mashed potatoes or egg noodles.