Crock-Pot Swiss Steak Recipe

Name: Crock-Pot Swiss Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large 1/2-inch thick round steak, cut into serving pieces; 2 large carrots, sliced thin; 1 medium onion, sliced; 1 (1 lb.) can stewed tomatoes, chopped; 1 (8 oz.) can tomato sauce; 1 Tbsp. sugar; Adolph's seasoning or salt and pepper to qaste; flour; 1 bay leaf; 1/2 beef bouillon cube

Servings: persons

1 large 1/2-inch thick round steak, cut into serving pieces
2 large carrots, sliced thin
1 medium onion, sliced
1 (1 lb.) can stewed tomatoes, chopped
1 (8 oz.) can tomato sauce
1 Tbsp. sugar
Adolph's seasoning or salt and pepper to qaste
flour
1 bay leaf
1/2 beef bouillon cube

1
Rinse meat; pat dry.
2
Trim off fat; season lightly with Adolph's seasoning or salt and pepper.
3
Dredge in flour.
4
Place carrots and onion in crock-pot; lay meat on top.
5
Pour stewed tomatoes on top of meat.
6
Mix in 1 tablespoon sugar with tomato sauce.
7
Pour over meat mixture; cover.
8
Cook for 10 to 11 hours on slow or 5 to 6 hours on high until tender.
9
Add a little bit of cornstarch with water to thicken sauce if not thick enough.
10
Serve over mashed potatoes or noodles.
11
Add bouillon cube to sauce in crock-pot.

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large 1/2-inch thick round steak, cut into serving pieces, 2 large carrots, sliced thin, 1 medium onion, sliced, 1 (1 lb.) can stewed tomatoes, chopped, and more.

Yes, Crock-Pot Swiss Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock-Pot Swiss Steak

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