Tomato-Braised Swiss Chuck Steak (Slow Cooker Method)

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.

10 servings

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 unbleached all-purpose flour, 1 tablespoon dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Coat 2 pounds chuck steak, trimmed of excess fat on both sides with the flour mixture.
Heat 2 tablespoons 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 onion, finely chopped for about 3 minutes, then add 1 medium 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 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 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 cold water. Cook over medium heat, whisking until thickened. Season to taste.

Notes

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

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

Nutritional Information