Slow Cooker Swiss Steak with Brown Gravy

Ingredients

Beef

1.5 lbs beef round steak (tenderized, ¾-inch thick)

Pantry

2 tbsp all-purpose flour (for dredging)
2 tbsp all-purpose flour (for roux)
1 tsp kosher salt
0.5 tsp cracked black pepper
2 tbsp unsalted butter (for roux)
1 tsp onion powder
0.5 tsp garlic powder
0.5 tsp dried thyme
1 tbsp Worcestershire sauce
1 tbsp cornstarch (optional, for final thickening)

Produce

1 large yellow onion (thinly sliced)
3 cloves garlic (minced)

Liquids

1.5 cups beef broth (low-sodium preferred)

Instructions

Step 1: Dry and Dredge

Pat steaks thoroughly dry. Season with salt and pepper, then dredge in 2 tbsp flour, pressing gently on both sides.

Step 2: Sear for Flavor

Heat a skillet to medium-high with 1 tbsp oil until shimmering. Sear steaks 3–4 minutes per side until deep mahogany.

Step 3: Build the Roux

In the same skillet over medium heat, melt 2 tbsp butter. Add sliced onion and cook 5 minutes until golden. Add garlic, cook 60 seconds.

Sprinkle in 2 tbsp flour and stir constantly for 2 minutes — this cooks out the raw flour taste.

Slowly whisk in beef broth, scraping up all the fond. Add Worcestershire, onion powder, garlic powder, and thyme. Simmer 3 minutes until thickened slightly.

Step 4: Combine and Cook Low

Pour the gravy over steaks in the crockpot. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.

Step 5: Check and Thicken if Needed

The steak should reach an internal temp of 165°F / 74°C and pull apart easily. If gravy seems thin, mix cornstarch with cold water and stir in.

Step 6: Rest and Serve

Transfer steaks carefully — they'll be very tender — and rest 5 minutes before plating. Ladle gravy generously over the top.

Slow Cooker Swiss Steak with Brown Gravy — Fall-Apart Tender