Name: Crockpot Swiss Steaks
Ingredients: 1 ½ pounds round steak, cube steak, or minute steak; 2 carrots, sliced into 1-inch pieces; 1 rib celery, sliced into 1-inch pieces; ½ yellow onion, sliced ½-inch thick; 2 cloves garlic, sliced; ¼ cup all-purpose flour; 1 tablespoon olive oil; ½ cup white wine; 1 cup beef broth; 1 (14.5-ounce) can diced tomatoes with juices; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; ½ teaspoon dried thyme leaves; Salt and black pepper to taste; Cornstarch (optional, for thickening)

Description

Crockpot Swiss Steaks are the perfect comfort food for busy days when you want a hearty meal without standing over the stove. This classic dish features tender cuts of steak slow-cooked to perfection in a rich tomato brown gravy with vegetables. It’s simple, delicious, and makes a filling dinner the whole family will love.

Ingredients

1 ½ pounds round steak, cube steak, or minute steak
2 carrots, sliced into 1-inch pieces
1 rib celery, sliced into 1-inch pieces
½ yellow onion, sliced ½-inch thick
2 cloves garlic, sliced
¼ cup all-purpose flour
1 tablespoon olive oil
½ cup white wine
1 cup beef broth
1 (14.5-ounce) can diced tomatoes with juices
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon dried thyme leaves
Salt and black pepper to taste
Cornstarch (optional, for thickening)

Instructions

Add the carrots, celery, onion, and garlic to the bottom of the slow cooker.
Tenderize the steaks to about ¼ inch thickness if using round steak, then season with salt and pepper. Cube steaks can be used directly. Dredge each steak in the flour mixture.
Heat olive oil in a skillet over medium-high heat. Brown the steaks for about 2 minutes per side, adding more oil if necessary.
Deglaze the skillet with white wine, scraping up the brown bits, and pour into the slow cooker.
Add the beef broth, diced tomatoes with juices, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 4-5 hours until the steaks are fork-tender.
If you prefer a thicker gravy, mix cornstarch with water and stir it into the sauce before serving.

Notes

- Serving: This dish is best served hot over a bed of creamy mashed potatoes, egg noodles, or rice to soak up the flavorful gravy. Pair it with a side of roasted green beans, steamed broccoli, or a fresh garden salad for balance.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the dish even tastier the next day.
- Freezing: Place cooled Swiss steaks with sauce in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop over low heat or in the microwave, adding a splash of beef broth or water if the sauce has thickened too much.