Have you ever eaten “Deviled Swiss Steak”? Sounds like something Beaver’s mom would serve in her fit-and-flare dress, apron and heels. My mom used to make Deviled Swiss Roast for Sunday dinner–sans heels–all my growing-up years.
I always thought this roast was some kind of food from Switzerland. The “devil” part bothered me, too. What did the title mean? Turns out “deviled” means spiced.
I suspect my patients with gallstones would agree that spicy foods are of the devil. But compared to a lot of food eaten by this Texas girl, this recipe isn’t spicy at all.
Back to the “Swiss” issue. According to Wikipedia,“Swiss” refers to a process whereby meat is pounded to make it tender –which does apply to this recipe in its original form using round steak. Does anybody pound their meat anymore? Do you even own a meat mallet?
So I make this recipe with a chuck roast or whatever roast is on sale. No matter what you call it, this is comfort food for me. My family sees it the same way.
Now if you’ll excuse me, I’m going to put on my Sunday dress, apron and heels and go make this. I always wanted to be as cool as June Cleaver
P.S. I’m pretty sure if you serve this to your husband with heels on, he’ll think it’s fabulous no matter how it turns out.
- 2 to 3 pound chuck roast
- 1/3 cup flour
- 1 tablespoon dry mustard
- Salt and pepper
- 1/2 finely chopped onion
- 1 carrot, finely chopped
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 1/2 cup diced or crushed tomatoes
- 1/4 cup cold water
- 2 tablespoons cornstarch
- Combine flour, mustard, salt and pepper. Coat meat with flour mixture.
- Brown in heavy skillet on both sides with a little oil.
- Place browned roast in a slow cooker or large roaster. Add chopped onions to skillet and cook till softened.
- Add 1 cup finely chopped carrot to onions and brown for a couple more minutes. Add brown sugar, Worcestershire sauce and tomatoes. Stir together and pour over meat.
- If using slow cooker, set to low for 6-9 hours. Or bake in oven at 325 degrees for 2 1/2 to 3 hours.
- When roast is fork tender, remove meat from pot and set aside on serving platter to rest.
- Skim as much fat as possible off the top of remaining meat and vegetable broth.
- In large glass bowl, combine cold water and cornstarch. Add broth to cornstarch mixture. Add water if necessary for a total of 2 1/4 c. liquid. Mix well with a whisk. Microwave on high for 3 minutes and stir well. Microwave for 3 more minutes or until mixture thickens and boils for 1 minute. Whisk again. Add salt and pepper to taste.
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Nutrition Information:Yield: 8 servings Serving Size: 1
Amount Per Serving:Calories: 458 Total Fat: 26g Saturated Fat: 11g Trans Fat: 2g Unsaturated Fat: 14g Cholesterol: 141mg Sodium: 276mg Carbohydrates: 12g Fiber: 1g Sugar: 4g Protein: 43g