Total time
440 min
Servings
1
Calories
264
Category
Dinner & Mains
This Slow Cooker Swiss Steaks with Beef Gravy and Potatoes recipe is the ultimate comfort food for busy weeknights. With tender round steak, hearty potatoes, and a rich tomato-beef gravy, it’s a set-it-and-forget-it meal that delivers big flavor with minimal effort.
Ingredients
Makes 1 serving
- 1 - 1 1/2 boneless round steak
- 1/2 seasoning salt
- 1/2 onion
- 8 -10 stewed tomatoes
Method
Cut steaks in 6-8 serving size pieces, season with seasoned salt, and pepper, and brown in a non-stick skillet.
Layer steak pieces, potatoes, carrots and onion in slow cooker.
In a large bowl, combine tomatoes, and beef gravy and spoon over vegetables.
Cover and cook on low for 7-8 hours.
Easy swaps
- Instead of boneless round steak, use boneless chuck steak or sirloin tipWorks just as well for slow cooking; slice against the grain for tenderness.
- Instead of seasoning salt, use low-sodium seasoning blend or homemade mix (1/2 tsp salt + 1/4 tsp paprika + 1/4 tsp garlic powder)Controls sodium levels without sacrificing flavor.
- Instead of stewed tomatoes, use fire-roasted diced tomatoes or crushed tomatoesAdds a smoky depth; crushed tomatoes create a thicker gravy.
- Instead of beef gravy, use 1 can (10.5 oz) condensed beef broth + 1 tbsp cornstarch slurryHomemade alternative for a richer, less processed gravy.
Frequently asked
Can I use a different cut of beef?
Yes! Chuck steak, bottom round, or even top sirloin work well. Just avoid overly lean cuts like sirloin tip, which can dry out.
Do I have to brown the steak first?
Browning adds deep flavor and texture, but you can skip it if short on time. The dish will still be tender, though less rich.
Can I add other vegetables?
Absolutely. Carrots, celery, bell peppers, or mushrooms are great additions. Add them in the layering step.
How do I thicken the gravy?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 30 minutes of cooking.
Can I cook this on high instead of low?
Yes, cook on high for 4-5 hours, but low heat yields the most tender meat.
