Deviled Swiss Chuck Steak (Slow Cooker Recipe)

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Sneak Peek: Make this colorful Deviled Swiss 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-servePin

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Deviled Swiss Steak sounds like something Beaver’s mom would’ve made in heels and a frilly apron. But this slow-cooked version, filled with chuck steak, carrots, onions, tomatoes, and a touch of dry mustard, is just as comforting today as it was at Sunday dinner when I was growing up.

My mom didn’t wear heels, but she made this regularly—long before slow cookers were a thing. Now, with a Crockpot and a few pantry staples, you can let the magic happen while you’re off doing something else.

“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 O.

What Do “Swiss” and “Deviled” Mean?

“Swiss” refers to pounding the meat to tenderize it—common with round steak. My mom used a mallet, but with slow cooking, the meat becomes fall-apart tender either way.

“Deviled” is an old-school culinary term for adding spicy or zesty seasoning. Here, it comes from the dry mustard—more flavor than fire. It’s the same ingredient that makes deviled eggs so good.


Ingredients and Substitutions

  • CHUCK STEAK
    • Also works with round steak, chuck roast, chuck eye steak, or stew meat—any cut that benefits from slow, moist cooking.
  • DRY MUSTARD
    • Substitute with prepared yellow or Dijon mustard.
    • Powdered mustard is also great in deviled eggs—worth keeping around!
  • ONION
    • Yellow onions are standard.
    • Sub white onions or ½ teaspoon onion powder in a pinch.
  • CARROTS
    • Use baby carrots or chopped regular carrots.
    • No need to measure precisely—great for using up leftovers.
  • CANNED TOMATOES
    • Diced add texture;
    • Crushed tomatoes work if you want a smoother gravy.
    • Use what your tomato skeptics prefer.
  • WORCESTERSHIRE SAUCE
    • Adds umami.
    • Substitute with steak sauce or a favorite marinade.
  • OIL
    • Use vegetable, olive, or avocado oil—whatever you prefer for browning meat and veggies.

Step-by-Step: How To Make Deviled Swiss Chuck Steak in a Slow Cooker

① Season and Brown the Meat

a) Combine flour, dry mustard, salt, and pepper in a shallow dish.
b) Coat both sides of the chuck steak with the flour mixture.
c) Heat oil in a large skillet over medium-high.
d) Brown the meat on both sides until golden, then transfer to your slow cooker.

② Sauté the Vegetables

a) Add more oil to the same skillet if needed.
b) Sauté chopped onions for about 3 minutes until softened.
c) Add chopped carrots and cook 2–3 more minutes.


③ Build the Sauce

a) Stir in brown sugar, Worcestershire sauce, and canned tomatoes.
b) Mix well, then pour the mixture over the meat in the slow cooker.

④ Slow Cook Until Tender

a) Cover and cook on LOW for 6–9 hours, or until the meat is fork-tender.
b) For oven cooking, bake covered at 325°F (163°C) for 2½ to 3 hours.
c) Check occasionally to ensure there’s still enough liquid—add water if needed.

⑤ Make the Gravy (Microwave Method)

a) Skim fat from the pan juices.
b) In a large microwave-safe bowl, whisk together pan juices and cornstarch slurry (2 tbsp cornstarch + ¼ cup water).
c) Microwave on HIGH for 3 minutes, stir, then microwave for 3 more minutes until thickened.
d) Season with additional salt and pepper to taste.

⑥ Optional Stovetop Gravy

a) Skim fat and transfer juices to a saucepan.
b) Whisk in the cornstarch slurry and cook over medium heat until thickened.
c) Season as needed.


deviled swiss steak in a serving dishPin
Yield: 10 servings

Deviled Swiss Chuck Steak (Slow Cooker Recipe)

This slow cooker chuck steak is seasoned with dry mustard and simmered with tomatoes, onions, and carrots for hours until fork-tender. Serve it with mashed potatoes or rice and spoon the rich homemade gravy over the top.
5 from 32 votes
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Video

Prep time: 20 minutes
Cook time: 8 hours
Total time: 8 hours 20 minutes

Ingredients
 

  • 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

  • Season and Brown the Meat: 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 large skillet and brown the meat on both sides. Transfer to a slow cooker or covered roaster.
  • Sauté the Vegetables: Add a bit more oil to the skillet. Sauté 1/2 medium (26 g) onion, finely chopped for about 3 minutes, then add 1 medium (61 g) carrot, finely chopped and cook a few more minutes until lightly browned.
  • Build the Sauce: Stir in 1 tablespoon brown sugar, 1 tablespoon Worcestershire sauce, and 14 oz. can (400 g) diced or crushed tomatoes. Mix well and pour over the meat.
  • Cook Until Tender: Cook on LOW in a slow cooker for 6–9 hours or bake at 325°F (163°C) for 2½ to 3 hours. The meat is done when it’s fork-tender. Or bake in an oven at 325˚F (190˚C) for 2 1/2 to 3 hours.
  • Make the Gravy (Microwave Option):Skim fat from the pan juices. Whisk 2 1/4 cups (511 g) pan drippings + water (add water as needed) with 2 tablespoons cornstarch. Microwave on HIGH for 3 minutes, stir, then microwave 3 more minutes until thick. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
  • Alternate Gravy (Stovetop): Skim fat, then combine juices with 2 tbsp cornstarch mixed into 1/4 cup (57 g) cold water. Cook over medium heat, whisking until thickened. Season to taste.

Notes

Nutrition

Serving: 1 | Calories: 233kcal | Carbohydrates: 9g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 580mg | Potassium: 452mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1075IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 3mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
Deviled Swiss Roast older photo often seen on PinterestPin
Old picture from 2009.

Frequently Asked Questions

Can I make this ahead of time?
Yes. It keeps well for 2–3 days in the fridge. Reheat in the microwave for best flavor and moisture.

Can I make this in the oven instead of a slow cooker?
Absolutely. Cover tightly and bake at 325˚F (163˚C) for 2½ to 3 hours, depending on steak thickness.
📌 Tip: Check occasionally and add water if it’s getting dry—especially if your pan doesn’t seal well.

What cut of meat works best?
Chuck steak, chuck roast, or round steak all work. Chuck eye or stew meat are good alternatives if you’re using what you have.

What should I serve with it?
Mashed potatoes, rice, or polenta are classic. For low-carb, try mashed cauliflower or cauliflower rice. My current favorite? Corn polenta—no tomatoes on top.

What can I do with leftovers?
Chop the beef and use it in:
Weeknight Shepherd’s Pie
Vegetable Beef Soup
– Homemade pot pie (even if you’re winging it)

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Final Thoughts

This slow-cooked chuck steak recipe is still the Sunday dinner I crave most—no apron or mallet required. The dry mustard adds a quiet kick, the gravy practically makes itself, and the leftovers are almost better than the first round. If you’re looking for a comforting, no-fuss meal that feels like home, this one’s worth saving.

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

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4.60 from 32 votes (24 ratings without comment)

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Recipe Rating




21 Comments

  1. 5 stars
    Made this today for Sunday lunch. Cooked on high (slow cooker mode of Instant Pot) for 5 hours and was totally tender. Served over egg noodles.

    1. Hi Kelly,

      I’ve never tried this over noodles but I don’t know why not. Sounds fabulous!! Thank you for taking the time to share. I’m sure you have given somebody else an idea for dinner.

  2. 5 stars
    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!)

  3. I am making tonight with a couple variations, but I think it will be good! Added 3 cloves of garlic smashed and a large can of crushed tomatoes, and 2 tablespoons of tomato paste, also ground thyme, oregano and crushed bay leaf! I will send pics ! Smells amazing when done!

    1. Melinda,
      Your variations sound delicious. I hope you remembered to take a picture. You can send it to my email: Paula at saladinajar.com.

  4. 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.

  5. 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.

  6. 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.

  7. Pingback: 13 Beef Chuck Steak Recipes - Insanely Good
  8. madhuri Shirke says:

    hii i like ur posts

  9. 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.

  10. 5 stars
    Yes, a comfort food indeed! I like the carrots on top.

  11. 5 stars
    Yes, a comfort food indeed! I like the carrots on top.

  12. 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. 🙂

      1. Desly Dan says:

        5 stars
        Hi Paula,
        I think this roast is especially great, I thought I might add them to my Christmas Eve dinner recommendation?