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.
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.
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 Swiss Chuck Steak in the Crockpot:
More Popular Beef Recipes
Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.