If there’s any recipe that proves slow cookers and tomatoes can transform pretty much anything into a delicious meal, its Swiss steaks.

By: Joanna Cismaru

If there’s any recipe that proves slow cookers and tomatoes can transform pretty much anything into a delicious meal, its Swiss steaks. The steaks are “swissed,” meaning they’re tenderized by getting poked with tons of holes. You can also just use cubed steaks. After a long, slow cook, the meat is fall-apart tender and infused with rich tomato flavor.

This Easy Swiss Steak recipe is made with inexpensive beef, cooked down until tender in a flavorful tomato sauce. Made all in one pot, an impressive steak dinner doesn’t have to cost you so much money and effort!

Ingredient Notes

overhead shot of all the ingredients needed to make swiss steak.

Beef – I used bottom round roast. This beef will be cooked low and slow making it perfectly tender ( see FAQ & Expert tips for substitutions).
Olive oil – Sunflower, safflower, canola, grapeseed, vegetable, or avocado oil will work instead.
Onion and garlic – Essential flavor enhancers to any sauce.
Tomato paste – Make sure you have tomato paste. It’s very thick and has a strong tomato flavor which adds richness and a deep flavor to the sauce.
Diced tomatoes – Substitute with crushed tomatoes.
Beef broth – Low sodium. Chicken or veggie broth will work if that’s all you have.
Italian seasoning – Try this easy homemade version, or any mixture of your favorite dried herbs.
Worcestershire sauce – It add a deep flavor to a sauce, can be substituted with soy sauce.

How to Make Swiss Steak

process shots showing how to prep steak for swiss steak.

Swiss the steak: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with a fork or pairing knife.
Dredge through flour: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.
Sear the steak: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.
Sauté onion: Add the remaining tbsp of olive oil to the skillet along with the onions. Cook for 3-4 minutes, until they soften and get translucent. Add the garlic and cook for 30 seconds or until aromatic.
Add the rest of ingredients: Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.
Braise: Bring the mixture to a boil, then reduce the heat to a simmer. Add the beef back to the skillet and make sure it’s fully submerged. Cover and cook for 1 1/2 hours, or until the sauce has reduced to your liking and the beef is tender. Stir occasionally.
Finish & serve: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.

process shots showing how to make sauce for swiss steak.

Slow Cooker Swiss Steak

Swiss: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with with a fork or pairing knife.
Dredge: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.
Sear: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.
Sauté: Add the remaining tbsp of olive oil to the skillet along with the onions. Cook for 3-4 minutes, until they soften and begin to brown. Add the garlic and cook for 30 seconds.
Mix: Stir in the tomato paste and cook for 1 minute. Add this mixture to your slow cooker along with the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.
Cook: Add the beef to the slow cooker and make sure it’s fully submerged in the sauce. Cook for 8 hours on low or 4-5 hours on high.
Finish: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.

overhead shot of swiss steak over a bed of rice.

Ingredients

Instructions

Swiss the steak: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with a fork or pairing knife.
Dredge through flour: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.
Sear the steak: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.
Sauté onion: Add the remaining tbsp of olive oil to the skillet along with the onions. Cook for 3-4 minutes, until they soften and get translucent. Add the garlic and cook for 30 seconds or until aromatic.
Add the rest of ingredients: Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.
Braise: Bring the mixture to a boil, then reduce the heat to a simmer. Add the beef back to the skillet and make sure it’s fully submerged. Cover and cook for 1½ hours, or until the sauce has reduced to your liking and the beef is tender. Stir occasionally.