Deviled Swiss Chuck Steak Recipe in a Crockpot: A Family Fave

Home » 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.

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

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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 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.

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 any 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.”

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.

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Ingredients and substitutions:

  • BEEF STEAK: Use round steak or chuck steak. We also use chuck roast because when we are serving more 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 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.

What can I do with the leftover chuck steak?


How to make Deviled Swiss Chuck Steak in the Crockpot:

covering steak with flour + mustard

Rub the flour, mustard, salt, and pepper into the steak, or use a meat mallet to pound it in.

browning steak

Brown the steak in a shallow skillet with the oil.

moving steak into a slow cooker

Move the meat to a slow cooker pot.

browning diced onions and carrots

Fry the onions and carrots 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

Add brown sugar, Worcestershire sauce, and tomatoes to vegetables and stir.

chuck steak in the crockpot with chopped veggies

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

Remove meat from the Crockpot and make gravy with the pan juices.

Slow Cooker Swiss Steak Ready to Serve

I know you’re going to enjoy our favorite chuck steak recipe!


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 particularly 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.


If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula


deviled swiss steak in a serving dish

Deviled Swiss Chuck Steak Recipe in a Crockpot

A traditional Sunday dinner–beef steak cooked with carrots, onions and tomatoes results in a fork-tender beef with savory, rich gravy.
5 from 11 votes
Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Course Beef
Servings 10 servings

Ingredients

  • 2 pounds chuck steak - (or roast, if you prefer)
  • cup unbleached flour
  • 1 tablespoon dry mustard
  • ½ teaspoon salt - I use Kosher
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons vegetable oil - + more if needed
  • ½ onion - finely chopped
  • 1 medium carrot - finely chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cup canned diced or crushed tomatoes

Gravy

  • 2 ¼ cups pan drippings + water
  • ¼ cup cold water
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Instructions
 

  • Combine flour, mustard, salt, and pepper. Coat meat on both sides with flour mixture.
  • Heat 2 tablespoons of oil in a heavy skillet. When 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 chopped onions to the skillet and cook until softened–about 3 minutes
  • 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.
  • 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.
  • 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 cold water and cornstarch. Add pan juices to the 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.

Alternate instructions for gravy on the stove

  • Skim as much fat as possible off the top of remaining pot juices.
  • Combine cornstarch and 1/4 cup of cold water. Add to the pot juices and whisk until smooth.
  • Cook the gravy over medium-low heat until it thickens. Add salt and pepper as desired.

Video

Notes

Nutrition

Nutrition Facts
Deviled Swiss Chuck Steak Recipe in a Crockpot
Serving Size
 
1
Amount per Serving
Calories
 
233
Calories from Fat 126
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Cholesterol
 
63
mg
21
%
Sodium
 
580
mg
25
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Beef
Cuisine: American
Keywords: beef, steak, slow cooker, tomatoes
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15 Comments

  1. Rachael Warrington says:

    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.

    1. 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. 🙂

  2. 5 stars
    Yes, a comfort food indeed! I like the carrots on top.

  3. 5 stars
    Yes, a comfort food indeed! I like the carrots on top.

  4. Judith Humphrys says:

    How would I adapt this to an electric pressure cooker?

    1. 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.

  5. madhuri Shirke says:

    hii i like ur posts

  6. Pingback: 13 Beef Chuck Steak Recipes - Insanely Good
  7. mary p jones says:

    5 stars
    This was great! Needed an idea for small chuck steaks that I ordered because they were on sale and beef has gotten so expensive. Didn’t realize that they can be a tough cut. I added quartered Yukon Gold potatoes. Also subbed a tablespoon of brown mustard from the fridge as I had no powdered mustard…delicious! My crockpot has an automatic setting that starts it on high for an hour, then reduces to low. I cooked mine for 7 hours and it was fork tender. Saving this one…

    1. I’m so happy to hear you liked it. This really is a family favorite. It’s so cozy and comforting–kinda like a favorite blanket on a cold and snowy day.

  8. 5 stars
    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. Young’ns had a little apprehension at first, but it came off as a hit! It’s as good as I remembered it being!

    1. Just reading about your childhood memory makes me want to go make this for dinner myself. Your letter but a smile on my face. Thank you.

  9. Karen Chuplis says:

    5 stars
    I did a .75lb chuck steak in the instant pot. 16 min manual and 10 min npr. I could have gone 20. No dried mustard so instead I put prepared in with the tomatoes. Very good. Nice and fast. Cozy. Good flavor.

    1. Hi Karen,

      I hope this recipe gives you as many good memories as it has our family. So happy you liked it. I like your substitution as many people don’t have dried mustard on hand. Thanks for writing.