I learned to love Crockpot Swiss Steak the week my schedule exploded and I needed dinner that arrived ready and comforting. This slow-cooked round steak simmers in tomatoes, onions, and peppers until fork-tender — a hands-off, budget-friendly meal that tastes like it cooked all day even if you barely had time to start it.

Why you’ll love this dish

This recipe is the kind of weeknight hero that stretches a grocery budget and feeds hungry kids, guests, or meal-prep needs. Round steak is economical, and the slow cooker turns a tough cut into melt-in-your-mouth beef without standing over the stove. It’s also flexible — serve it over mashed potatoes, rice, or buttered egg noodles for different vibes.

“A simple pantry-friendly recipe that delivers big, cozy flavor — my family asks for this on repeat.”

Budget-friendly: uses inexpensive round steak.
Hands-off: low-and-slow in the crockpot.
Crowd-pleasing: mild, familiar flavors kids and adults both like.
Make-ahead friendly: reheats and freezes well.

I sometimes serve this with a rich pasta side — if you like bold cheese pairings, try this cheesesteak tortellini recipe for inspiration: https://mixmirth.com/cheesesteak-tortellini-in-a-rich-provolone-sauce/.

Step-by-step overview

Before you start: you’ll season and quickly brown the steak, layer it with onions, peppers, and tomatoes in the crockpot, add broth and Worcestershire for depth, then cook on low for 6–8 hours. The long, gentle heat breaks down connective tissue and produces a saucy, tender result that’s easy to finish as a gravy over starch.

Quick timeline

Prep and brown: 10–15 minutes.
Crockpot cooking: 6–8 hours on low.
Finish and serve: 5 minutes (or thicken the sauce if you like).

What you’ll need

Ingredient list (serves 4–6)

2 pounds round steak, cut into serving-sized pieces (or substitute sirloin tip or chuck for more marbling)
1 cup onion, chopped
1 cup green bell pepper, chopped
1 can (14 oz) diced tomatoes
1 cup beef broth
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Notes and substitutions:

For a gluten-free version, use gluten-free Worcestershire or replace with a splash of balsamic and soy-free seasoning.
If you like a richer sauce, add 1/2 cup of red wine when deglazing the skillet.
Prefer mushrooms? Add 1 cup sliced cremini for extra umami.

If you want a heartier, potato-forward meal idea using a similar approach, check out this crockpot loaded steak and potato bake: https://mixmirth.com/crockpot-loaded-steak-and-potato-bake/.

Step-by-step instructions

Trim any excess fat from the round steak and cut it into 4–6 serving-sized pieces. Pat dry.
Season both sides of the steak with salt, black pepper, garlic powder, and onion powder.
Heat a skillet over medium heat with a tablespoon of oil. Brown the steak pieces 2–3 minutes per side until a light crust forms. Browning adds flavor but you can skip it if short on time.
Place the browned steak pieces in the crockpot in a single layer.
Scatter the chopped onion and green bell pepper over the steak.
Pour the diced tomatoes (with juices), beef broth, and Worcestershire sauce over everything.
Cover and cook on LOW for 6–8 hours, or until the meat is fork-tender.
If you prefer a thicker gravy, remove 1/2 cup of cooking liquid, whisk in 1 tablespoon cornstarch, then stir it back into the crockpot and cook 10–15 minutes more.
Taste and adjust seasoning before serving.

Best ways to enjoy it

This Swiss steak is classic over:

Creamy mashed potatoes (for soaking up the sauce).
Steamed white or brown rice for a simple plate.
Buttered egg noodles or polenta for an Italian-American twist.
A toasted hoagie roll for a saucy sandwich.

For a roasted-vegetable contrast, serve with carrots and green beans. Want a steak-centric side with bold flavor? Pair with black garlic butter potatoes: https://mixmirth.com/black-garlic-steak-umami-miso-butter-potato/.

Storage and reheating tips

Refrigerate: Cool to room temperature, store in an airtight container for up to 3–4 days.
Freeze: Place in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop over low heat until steaming, or microwave in 1-minute bursts. Reheat to 165°F (74°C) for safety.
Safe handling: Don’t leave cooked beef at room temperature more than 2 hours (1 hour at >90°F). Label and date your containers.

Pro chef tips

Browning matters: Searing builds flavor through the Maillard reaction. Even a quick brown improves the final sauce.
Don’t over-thicken: Start with a small cornstarch slurry (1 tbsp cornstarch + 1/4 cup cold water) and add gradually — the sauce concentrates as it reduces.
Cut against the grain: If you slice larger pieces after cooking, cut across the grain for more tender bites.
Use a meat thermometer if unsure: Round steak is best cooked long and slow — it’ll be fork-tender rather than medium-rare.
Make it saucier: Add an extra 1/2 cup beef broth if you want more sauce for mopping up.

If you like the idea of adding caramelized onion depth, you might enjoy adaptations inspired by a crockpot French onion meatloaf technique: https://mixmirth.com/crockpot-french-onion-meatloaf-with-melted-swiss-cheese/.

Creative twists

Mushroom & red wine: Add 1 cup sliced mushrooms and 1/2 cup red wine with the broth for earthier flavor.
Spicy kick: Stir in 1/2 teaspoon red pepper flakes or a diced jalapeño.
Creamy finish: Stir 1/4–1/2 cup heavy cream or sour cream into the sauce at the end for a velvety finish.
Instant Pot option: Brown using Sauté, then pressure cook on high for 35–45 minutes with a natural release.
Vegetarian take: Replace steak with thick portobello caps or seitan and extend simmering to allow flavors to meld.

Common questions

Q: Can I skip browning the steak?
A: Yes, but browning adds depth and richness. If short on time, cook directly in the crockpot — flavor will still be good but slightly less complex.

Q: What cut of beef works best?
A: Round steak is traditional and economical. Chuck roast or sirloin tip also works; chuck gives more marbling and a richer sauce.

Q: Can I cook this on HIGH?
A: You can cook on HIGH for 3–4 hours, but low-and-slow (6–8 hours) yields more tender results with less chance of toughness.

Q: How do I thicken the sauce without flour?
A: Use a cornstarch slurry (1 tbsp cornstarch + 1/4 cup cold water), whisk and add to a small amount of hot liquid, then return to the pot and simmer until thickened.

Q: Is this freezer-friendly?
A: Yes. Cool completely, place in airtight containers, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

If you love slow-cooked comfort food that’s low-effort and big on flavor, this Crockpot Swiss Steak is a go-to. For more slow-cooker variations and ideas to compare techniques, see this Slow Cooker Swiss Steak and Onion Recipe on Allrecipes and another take on the classic at Spend With Pennies: Slow Cooker Swiss Steak and Onion Recipe and Crockpot Swiss Steak.