Deviled Swiss Chuck Steak (Slow Cooker Recipe)
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.
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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.
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.
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 Chuck Steak (Slow Cooker Recipe)
Video
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
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.