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Slow Cooker Swiss Steak Supper

 Slow Cooker Swiss Steak Supper
The satisfying slow-cooked dinner comes from Kathleen Romaniuk of Laval, Quebec. TIP: "To save a step, I keep peppered seasoned salt on hand to use instead of the seasoned salt and pepper," Kathleen notes.
6 ServingsPrep: 20 min. Cook: 5 hours


  • 1-1/2 pounds beef top round steak
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 tablespoon canola oil
  • 3 medium potatoes
  • 1-1/2 cups fresh baby carrots
  • 1 medium onion, sliced
  • 1 can (14-1/2 ounces) Italian diced tomatoes
  • 1 jar (12 ounces) home-style beef gravy
  • 1 tablespoon minced fresh parsley


  • Cut steak into six serving-size pieces; flatten to 1/4-in. thickness.
  • Rub with seasoned salt and pepper. In a large skillet, brown beef in
  • oil on both sides; drain.
  • Cut each potato into eight wedges. In a 5-qt. slow cooker, layer the
  • potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour
  • over the top.
  • Cover and cook on low for 5-6 hours or until meat and vegetables are
  • tender. Sprinkle with parsley. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 402 calories, 6 g fat (2 g saturated fat), 67 mg cholesterol, 822 mg sodium, 53 g carbohydrate, 5 g fiber, 33 g protein.

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Slow Cooker Swiss Steak Supper (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.