Tomato-Braised Swiss Chuck Steak (Slow Cooker Method)

Name: Tomato-Braised Swiss Chuck Steak (Slow Cooker Method)
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: 1/3 cup unbleached all-purpose flour; 1 tablespoon dry mustard; 1/2 teaspoon salt (I use Kosher); 1/4 teaspoon freshly ground pepper; 2 pounds chuck steak, trimmed of excess fat ((or roast, if you prefer)); 2 tablespoons vegetable oil (+ more if needed); 1/2 medium onion, finely chopped; 1 medium carrot, finely chopped; 1 tablespoon brown sugar; 1 tablespoon Worcestershire sauce; 14 oz. can diced or crushed tomatoes; 2 1/4 cups pan drippings + water; 1/4 cup cold water; 2 tablespoons cornstarch; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper

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Sneak Peek: This vintage-style Swiss steak simmers low and slow with tomatoes, carrots, and onions. A touch of dry mustard adds a gentle kick to this tender chuck steak bathed in rich, savory gravy.

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

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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 in the kitchen, but she made this regularly—long before slow cookers were a thing. Now, with a slow cooker and a few pantry staples, you can let the magic happen while you’re off doing something else.

Shared & Loved
“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.

Ingredients and Substitutions

CHUCK STEAK: Also works with round steak, chuck roast, chuck eye steak, or stew meat.

DRY MUSTARD: Substitute with prepared yellow or Dijon mustard.

ONION: Yellow is standard; sub white onion or ½ tsp onion powder.

CARROTS: Use baby carrots or chopped regular carrots.

CANNED TOMATOES: Use diced for texture or crushed for smoother gravy.

WORCESTERSHIRE SAUCE: Adds umami; sub with steak sauce or favorite marinade.

OIL: Use vegetable, olive, or avocado oil for browning.

Step-by-Step Photos for Swiss Chuck Steak

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

covering steak with flour + mustard — Coat the meat with seasoned flour

transferring steak to a slow cooker. — Coat the meat with seasoned flour

Tips That Make a Difference

Browning the meat and sautéing the vegetables before slow cooking builds deeper, richer flavor than tossing everything in raw.
A little dry mustard adds a subtle tang that enhances the tomato-based gravy—don’t leave it out.
You can thicken the gravy in the microwave with a simple cornstarch slurry—no stovetop stirring required.

Tomato-Braised Swiss Chuck Steak (Slow Cooker Method)

By Paula Rhodes

This slow cooker chuck steak simmers with tomatoes, onions, carrots, and dry mustard until tender and flavorful. A quick cornstarch-thickened gravy brings it all together—comfort food that practically cooks itself.

5 from 32 votes

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Video

Prep time: 20

Cook time: 8

Total time: 8 20

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

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

Equipment

1 Cuisinart MSC-400 3-In-1 Cook Central 4-Quart Multi-Cooker: Slow Cooker, Brown/Saute, Steamer, Silver

Nutrition

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

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

What Does “Swiss” 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.

Frequently Asked Questions

What does “Swiss” mean in a recipe?

“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.

Can I make this ahead of time?

Yes. It keeps well for 2–3 days in the fridge. Reheat gently in the microwave for best flavor and moisture.

Can I cook it in the oven instead?

Definitely. Cover tightly and bake at 325°F (163°C) for 2½ to 3 hours. Add a little water if the pan gets dry.

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.

Any ideas for leftovers?

Chop the beef and use it in:
– Weeknight Shepherd’s Pie
– Vegetable Beef Soup

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.

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

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

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23 Comments

Isn’t this your once called deviled pot roast? I lost the recipe and it seems like it is.. 90% sure it was from your site. I have made it in the past and the wife loves it. Always use the oven and it turns out perfect.

Paula says:

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Hi Russ,
Yes, this is the same thing. Changed the title–that’s all. Thanks for writing.

Reply

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.

Paula says:

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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.

Reply

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!)

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!

Paula says:

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

Reply

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.

Paula says:

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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.

Reply

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!

Paula says:

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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.

Reply

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…

Paula says:

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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.

Reply

Pingback: 13 Beef Chuck Steak Recipes - Insanely Good

hii i like ur posts

Paula says:

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Thank you Madhuri.

Reply

How would I adapt this to an electric pressure cooker?

Paula says:

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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.

Reply

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

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 says:

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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. 🙂

Reply
1. Desly Dan says:
  
  at
  
  Hi Paula,
  I think this roast is especially great, I thought I might add them to my Christmas Eve dinner recommendation?
  
  Reply

Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.