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Deviled Swiss Roast

Have you ever eaten “Deviled Swiss Steak”? Sounds like something Beaver’s mom would serve in her fit-and-flare dress, apron, and heels.  My mom used to make Deviled Swiss Roast for Sunday dinner–sans heels–all my growing-up years.

Deviled Swiss Roast

I always thought this roast was some kind of food from Switzerland.  The “devil” part bothered me, too.  What did the title mean?  Turns out “deviled” means spiced.

I suspect my patients with gallstones would agree that spicy foods are of the devil.  But compared to a lot of food eaten by this Texas girl, this recipe isn’t spicy at all.

What does “Swiss” mean in a recipe?

Back to the “Swiss” issue.  According to Wikipedia, “Swiss” refers to a process whereby meat is pounded to make it tender –which does apply to this recipe in its original form using round steak.   Does anybody pound their meat anymore?  Do you even own a meat mallet?

So I make this recipe with a chuck roast or whatever roast is on sale.  No matter what you call it, this is comfort food for me. My family sees it the same way.

Now if you’ll excuse me, I’m going to put on my Sunday dress, apron and heels and go make this.  I always wanted to be as cool as June Cleaver

P.S.  I’m pretty sure if you serve this to your husband with heels on, he’ll think it’s fabulous no matter how it turns out.

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Deviled Swiss Roast

Deviled Swiss Roast

Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

Traditional family recipe for Sunday roast


  • 2 to 3-pound chuck roast
  • 1/3 cup flour
  • 1 tablespoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons vegetable oil (+ more if needed)
  • 1/2 finely chopped onion
  • 1 carrot, finely chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cup 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


  1. Combine flour, mustard, salt, and pepper. Coat meat on both sides with flour mixture.
  2. Heat 2 tablespoons of oil in a heavy skillet. When oil is hot, brown meat on both sides.
  3. Place browned roast in a slow cooker or large roaster.
  4. Add another tablespoon of oil to now-empty skillet. Add chopped onions to the skillet and cook until softened--about 3 minutes
  5. 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.
  6. 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.
  7. 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:

  1. Skim as much fat as possible off the top of remaining pot juices.
  2. 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.
  3. 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
Gravy on the stove:

1. Skim as much fat as possible off the top of remaining pot juices.

2. Combine starch and cold water. Add to the pot juice and whisk until smooth.

3. Cook gravy over medium-low heat until gravy thickens. Add salt and pepper.

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Nutrition Information:
Yield: 8 servings Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 26gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 141mgSodium: 276mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 43g

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Tuesday 6th of November 2018

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

Rachael Warrington

Friday 2nd of March 2012

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.


Saturday 3rd of March 2012

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. :-)