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Deviled Swiss Chuck Steak in a Crockpot: A Family Fave

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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 with a savory and colorful gravy.

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. 

My mom used to make a Deviled Swiss Steak recipe for Sunday dinner–without wearing heels–all my growing-up years. Too bad she didn’t have a slow cooker back then.

We make this recipe with a chuck steak or even 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.

Slow Cooker Deviled Swiss Steak--in white serving dish; ready-to-serve

What’s in a (recipe) name?

What is “Swiss Steak?”

According to Wikipedia, “Swiss” refers to a process whereby meat is pounded 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.

To be honest, I rarely use a meat mallet to pound any meat even though my mother frequently did. When you cook it long enough, it falls apart anyway.

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.”

This recipe contains dry mustard, the same 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 because it serves a lot of people.
  • DRY MUSTARD: Powdered mustard adds the 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 the 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.

Deviled Swiss Roast older photo often seen on Pinterest
Old picture from 2009.

Frequently asked questions

Can I make this ahead of time?

Yes. It will be good for 2-3 days. Reheat in the microwave for the best flavor.


Can I make this beef chuck steak recipe in the oven?

Depending on the thickness of your steak or roast, 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 and don’t let all the liquid cook out. Be particularly observant if your pan is not very heavy and the lid doesn’t seal tightly.


What should I serve with this?

Mashed potatoes or rice are traditional. Mashed cauliflower or cauli-rice is a low-carb option.

Three ideas for leftovers:


How to make Deviled Swiss Chuck Steak in the Crockpot:

covering steak with flour + mustard
#1 Rub the flour, mustard, salt, and pepper into the steak or use a meat mallet to pound it in.
browning steak
#2 Brown the steak on both sides in vegetable oil.
moving steak into a slow cooker
#3 Move the meat to a slow cooker pot.
browning diced onions and carrots
#4 Fry the onions and carrot in the empty skillet for 2-3 minutes to soften and put some color on them.
adding brown sugar, tomatoes, and worcestershire sauce to veggies in skillet
#5 Add brown sugar, Worcestershire sauce, and tomatoes to vegetables and stir.
chuck steak in the crockpot with chopped veggies
#6 Pour tomato mixture over the steak in the slow cooker. Cover and cook on SLOW for 8-10 hours.
pan drippings from Deviled Swiss Steak
#7 Remove meat from the Crockpot and make gravy with the pan juices.
Slow Cooker Swiss Steak Ready to Serve

More Popular Beef Recipes


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Yield: 10 servings

Deviled Swiss Chuck Steak Recipe in a Crockpot

deviled swiss steak in a serving dish

A traditional Sunday dinner--beef steak cooked with carrots, onions and tomatoes results in a fork-tender beef with savory, rich gravy.

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes

Ingredients

  • 2 to 3-pound chuck roast
  • 1/3 cup unbleached flour
  • 1 tablespoon dry mustard
  • 1/2 teaspoon salt (I use Kosher)
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons vegetable oil (+ more if needed)
  • 1/2 finely chopped onion
  • 1 medium carrot, finely chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cup canned diced or crushed tomatoes

Gravy

  • Pan drippings + water to equal 2 1/4 cups
  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Instructions

  1. Combine flour, mustard, salt, and pepper. Coat meat on both sides with flour mixture.
  2. Heat 2 tablespoons of oil in a heavy skillet. When oil is hot, brown meat on both sides.
  3. Place browned roast in a slow cooker or large roaster.
  4. Add another tablespoon of oil into the now-empty skillet. Add chopped onions to the skillet and cook until softened--about 3 minutes
  5. Add 1 cup of finely chopped carrots to the onions and brown for a couple more minutes. Combine brown sugar, Worcestershire sauce, and tomatoes with the carrots and onions. Stir together and pour over meat.
  6. If using a slow cooker, set to low for 6-9 hours. Or bake in an oven at 325˚F for 2 1/2 to 3 hours.
  7. When your roast is fork-tender, remove it from the pot and set aside on a serving platter to rest. Cover with foil.

Gravy in the microwave:

  1. Skim as much fat as possible off the top of remaining pot juices.
  2. In a large glass bowl or Pyrex 2-qt pitcher, combine cold water and cornstarch. Add pan juices to the cornstarch mixture. Add water if necessary for a total of 2 1/4 c. liquid.
  3. 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:


1. Skim as much fat as possible off the top of remaining pot juices.

2. Combine cornstarch and 1/4 cup of cold water. Add to the pot juices and whisk until smooth.

3. Cook the gravy over medium-low heat until it thickens. Add salt and pepper as desired.

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Nutrition Information:

Yield:

8 servings

Serving Size:

1

Amount Per Serving: Calories: 458Total Fat: 26gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 141mgSodium: 276mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 43g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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madhuri Shirke

Monday 8th of February 2021

hii i like ur posts

Paula

Monday 8th of February 2021

Thank you Madhuri.

Judith Humphrys

Sunday 13th of September 2020

How would I adapt this to an electric pressure cooker?

Paula

Sunday 13th of September 2020

Hi Judith,

I haven't specifically made this in my Instant Pot, but thinking it would work really well. Brown everything on the Sautè setting instead of on the stove. When you have loaded everything back into the pot, I would cook on high pressure for 30 minutes, then natural release for 15 min. Follow directions in the recipe for making gravy. If you are cooking a roast (which I often do with this recipe), it will most likely require more time under pressure--up to 1 hour. As soon as I try it myself, I'll add the instructions to the notes in the recipe.

Bonnie

Tuesday 6th of November 2018

Yes, a comfort food indeed! I like the carrots on top.

Rachael Warrington

Friday 2nd of March 2012

Love your site. Found it through a pinterest....can't wait to do the lettuce thing!

This roast sounds homey and wonderful. As soon as I buy my next set of chuck roast this is the way I will prepare it for a Sunday Dinner.

Paula

Saturday 3rd of March 2012

Hi Racheael, This roast is "homey and wonderful." Just writing about it makes me want to go take a roast out of the freezer for dinner tomorrow. :-)

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