Sneak Peek: Use a Crock-Pot or slow cooker to make this Deviled Steak with carrots, onions, and tomatoes added to the mix. The result will be fork-tender meat with a savory and colorful gravy.
Deviled 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–sans heels–all my growing-up years. Too bad she didn’t have a Crock-Pot back then.
What’s in a (recipe) name?
The “deviled” part of the recipe name has always bothered me. What did that title mean?
Turns out “deviled” in food terms means spiced. More specifically: the qualities that make a food traditionally deviled are mustard and pepper.
Bingo! The answer to my question all these years was only a click away.
People with gallstones would probably agree that spicy foods are of the devil. But compared to all the Tex-Mex food eaten by this Texas girl, this recipe isn’t all that spicy.
Why did my mom call this “Deviled 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. So I dropped the “Swiss” part out of the recipe title.
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.
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.
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:
- Weeknight Shepherd’s Pie with Leftover Beef
- Vegetable Beef Soup
- A Beef Pot Pie–I’ve never used this recipe since I just make it out of my head. It looks a lot like mine, though.
How to make Deviled Steak in a slow cooker:
More Popular Beef Recipes
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- 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
- 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
- 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 roast 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 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:
- 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:
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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Amount Per Serving: Calories: 458Total Fat: 26gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 141mgSodium: 276mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 43g