This is an excellent “fix it and forget it” option.
Follow steps 2 and 3 to tenderize, season, and sear the steak.
Transfer the seared steaks to your slow cooker.
Sauté the onions, celery, and carrots in the same pan for 5 minutes, then add the garlic for 1 minute. Deglaze the pan with the broth and scrape up the bits.
Pour the vegetable mixture and all remaining sauce ingredients over the steak in the slow cooker.
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the meat is fork-tender.
Key Tips for the Best Swiss Steak
· Choose the Right Cut: Don’t use expensive, tender steaks. The long, slow cooking process is designed for tough, collagen-rich cuts like round steak, chuck steak, or blade steak, which become incredibly tender and flavorful.
· Don’t Skip the Sear: Searing creates a Maillard reaction, which adds a deep, rich flavor to the entire dish.
· Low and Slow is Key: Rushing the cooking process with high heat will result in tough meat. The collagen needs time to break down into gelatin.
· The Gravy is Gold: The pan drippings and flour from dredging create the base for the base for the gravy. Deg gravy. Deglazing properly ensureslazing properly ensures you get every you get every bit of that bit of that flavor.
Enjoy this timeless flavor.
Enjoy this timeless, comforting, comforting classic! It’s classic! It’s a meal that a meal that truly satisfies. truly satisfies
