Deviled Swiss Chuck Steak Recipe in a Crockpot: A Family Fave
Sneak Peek: Make this colorful chuck steak in a Crockpot recipe with carrots, onions, and tomatoes added to the mix. The result will be fork-tender meat bathed in a savory and colorful gravy.
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Swiss steak sounds like something retro that Beaver’s mom (from the old TV show “Leave it to Beaver”) would cook up in her fit-and-flare dress, apron, and heels, doesn’t it? But something that never gets old is the smell of this dish cooking in your kitchen when it welcomes you home after church or a long day at work.
My mom made a Deviled Swiss Steak recipe for Sunday dinner all of my growing-up years without wearing heels. Too bad she didn’t have a slow cooker back then.
We make this recipe with a chuck steak or sometimes, a small roast, whatever is on sale. No matter what you call it, this is comfort food for me. My family sees it the same way.
Happy Cooks Speak Up:
“I just finished making this in the crockpot and wow! it is good! And if you, like me, find out your onion has gone bad, onion powder worked just fine. if it’s this good right now, I can’t wait to taste it tomorrow! (Dry mustard is a miracle ingredient, just saying. Deviled eggs, this recipe. and it goes on. Yum!)” — Cee
What is “Swiss Steak?”
According to Wikipedia, “Swiss” refers to a process whereby the cook pounds meat to make it tender-–which does apply to this recipe, especially when using round steak.
Does anybody pound their meat anymore? Maybe to make it thinner.
Do you even own a meat mallet? Just curious.
I rarely use a meat mallet to pound meat, even though my mother frequently did. When you cook it long enough, it falls apart regardless.
What does “deviled” mean in this recipe?
The Oxford Companion to Food says that “devil” as a culinary term first appeared in the 18th century as a noun and in the early 19th century as a verb, “meaning to cook something with fiery hot spices or condiments.” The Oxford Companion presumes the connection is related to “the devil and the excessive heat in hell.”
Where in the Devil Did This Culinary Term Go?
This recipe contains dry mustard, the spice many people use in deviled eggs. You may taste a mild spiciness, but you won’t detect a mustardy flavor.
Ingredients and substitutions:
- BEEF STEAK: Use round steak or chuck steak. We also use chuck roast occasionally because it serves more people. Chuck eye steaks or beef stew meat are other options. Any cut of beef that requires long and slow cooking is a possible candidate.
- DRY MUSTARD: Powdered mustard adds spice. We make this recipe often enough that it’s worth buying a jar. We also use it in our deviled eggs.
If you don’t want to invest in a whole bottle, buy a little from the bulk bins at the grocery store. Prepared mustard or Dijon mustard can also substitute for dry mustard.
Erin Huffstetler lists three other ideas for substitutes for powdered mustard: turmeric, wasabi powder, or horseradish powder. Sorry, I can’t vouch for any of them. Yet. - ONIONS: I use yellow onions for almost every recipe that calls for cooked onions. White onions would be good, too.
- CARROTS: Baby carrots or regular carrots are chopped to add color and flavor. The amount is not extremely important. It’s a good time to clean out the fridge.
- TOMATOES: Canned diced tomatoes give the gravy some textural interest and color. If tomato-haters sit at your dinner table, use crushed tomatoes.
- WORCESTERSHIRE SAUCE: This popular sauce found in most American kitchens adds umami. Substitute a favorite chuck steak marinade or steak sauce.
How to make Deviled Swiss Chuck Steak in the Crockpot:
Frequently asked questions about this chuck steak recipe:
1. Can I make this ahead of time?
Yes. It will be good for 2-3 days. After that, reheat in the microwave for the best flavor.
2. Can I make this beef chuck steak recipe in the oven?
Depending on the thickness of your steak, it will take about 2-3 hours to roast in the oven. This is a tender beef recipe. Don’t stop baking until the meat is falling apart and fork-tender.
One cautionary note when using the oven: Watch the water level. Don’t let the meat cook dry. Be especially observant if your pan is not very heavy and the lid doesn’t seal tightly.
3. What should I serve with this?
Mashed potatoes or rice are traditional. However, Mashed cauliflower or cauli-rice is a low-carb option. Our current favorite is plain fresh corn polenta without tomatoes on top.
What readers are saying:
Comfort food Sunday Supper for sure!!! I remember this dish fondly from my (very poor) childhood. Had an itching to make it, and regretted not getting my mother’s recipe. — It came off as a hit! It’s as good as I remembered it being!–Opie
What can I do with the leftover chuck steak?
- Weeknight Shepherd’s Pie with Leftover Beef
- Vegetable Beef Soup
- A Beef Pot Pie–I’ve never used this recipe since I make it out of my head. It looks a lot like mine, though.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
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Deviled Swiss Chuck Steak Recipe in a Crockpot
Video
Ingredients
- ⅓ cup (40 g) unbleached all-purpose flour
- 1 tablespoon dry mustard
- ½ teaspoon salt – I use Kosher
- ¼ teaspoon freshly ground pepper
- 2 pounds (908 g) chuck steak, trimmed of excess fat – (or roast, if you prefer)
- 2 tablespoons (27 g) vegetable oil – + more if needed
- ½ medium (26 g) onion, finely chopped
- 1 medium (61 g) carrot, finely chopped
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 14 oz. can (400 g) diced or crushed tomatoes
Gravy
- 2 ¼ cups (511 g) pan drippings + water
- ¼ cup (57 g) cold water
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
- Combine 1/3 cup (40 g) unbleached all-purpose flour, 1 tablespoon dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Coat 2 pounds (908 g) chuck steak, trimmed of excess fat on both sides with the flour mixture.
- Heat 2 tablespoons (27 g) vegetable oil in a heavy skillet. When the oil is hot, brown meat on both sides.
- Place browned steak in a slow cooker or large roaster.
- Add another tablespoon of oil into the now-empty skillet. Add 1/2 medium (26 g) onion, finely chopped to the skillet and cook until softened–about 3 minutes
- Add 1 medium (61 g) carrot, finely chopped to the onions, and brown for a couple more minutes. Combine 1 tablespoon brown sugar, 1 tablespoon Worcestershire sauce, and 14 oz. can (400 g) diced or crushed tomatoes with the carrots and onions. Stir together and pour over meat.
- If using a slow cooker, set to low for 6-9 hours. Or bake in an oven at 325˚F (190˚C) for 2 1/2 to 3 hours.
- When the meat is fork-tender, remove it from the pot and set aside on a serving platter to rest. Cover with foil.
Gravy in the microwave:
- Skim as much fat as possible off the top of remaining pot juices.
- In a large glass bowl or Pyrex 2-qt pitcher, combine 2 1/4 cups (511 g) pan drippings + water and 2 tablespoons cornstarch. Add pan juices to the cornstarch mixture. Add more 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.
Alternate instructions for gravy on the stove
- Skim as much fat as possible off the top of remaining pot juices.
- Combine 2 tablespoons cornstarch and 1/4 cup (57 g) cold water Add to the pot juices and whisk until smooth.
- Cook the gravy over medium-low heat until it thickens. Add 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper as desired.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.