Smothered Swiss Steak
On May 17, 2024 (Updated September 24, 2024)
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Tender, savory beef slow braised in rich, herby tomato gravy and served with hearty veggies, my Smothered Swiss Steak is a one-pot instant classic.
Smothered Swiss Steak with Veggies
My Smothered Swiss Steak with Veggies is perfect for both a weeknight meal or family gathering. The slowly-braised beef tenderizes as it simmers in a rich tomato gravy over 90 minutes. The result is a dish reminiscent of the type of beef stews grandmas make for Sunday dinners, but thicker and somehow more comforting. With the potatoes, carrots, and green beans I use in this recipe, you get a full meal your family will love. Plus, you can do it all in just one pot.
If you’re ready to level up your steak game and yet add another recipe to your family’s list of weekly demands, then let’s get started.
What is Swissing a Steak?
Swiss steak isn’t actually a cut of beef or even a recipe. Swissing a steak is a method for preparing and cooking tougher cuts slowly in a braising liquid to get a tender steak in the end. For this recipe, I’m using a bottom round roast, but you can also use top round. Some recipes will call for you to tenderize the beef with a meat mallet. I think the slow braise does more than enough tenderizing on its own, but feel free to do that before seasoning if you want.
Seasoning Your Beef
This comforting swiss steak is full of savory flavory all the way through thanks to a couple of easy tips. The first way to get the most flavor out of your beef is by using a quality seasoning. For this recipe, I’m using my signature Beef Rub, but you can also use equal parts salt and pepper or your favorite steak seasoning.
Whichever route you go, be sure to give your steak an even coating, and then sprinkle with flour. This will help your roast develop a slightly barky and totally delicious crust, and act as thickener for the gravy later. Now, let’s talk about that other tip.
Tomato Gravy Braise
The other key to perfectly swissed steaks lies in a rich and herby tomato gravy to braise them in. Your round roast will slow cook to a melt-in-your mouth tender over 90 minutes simmering in your sauce. Your beef will not only become buttery soft, it will take on the flavor or all your ingredients, so make sure you go for quality. Here’s what I use for my tomato gravy:
- 1 Tablespoon butter
- 1 yellow onion, roughly chopped
- 1 clove garlic, minced
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 28 ounces tomato puree
- 1/2 cup beef stock
- 1 Tablespoon tomato paste
- 2 teaspoons brown sugar
- 2 cups Yukon gold potatoes, large dice
- 1 cup carrots, chopped
- 1 cup green beans, ends trimmed
How to Make Swiss Steak
- Sear steaks. Season your top or bottom roast generously with some of my signature Beef Rub for flavor, then sprinkle with flour. Then, preheat a large, heavy bottom pot over medium heat and add your olive oil. Place and sear your steak on both sides while the flour develops a slight crust.
- Make tomato gravy. Once you’ve removed your seared steak to a plate, it’s time for the secret weapon. Start by melting some butter in your pot and cooking your chopped onions, then your minced garlic. Next, mix in the tomato puree, beef stock, and herbs and spices for your gravy, and stir together. Make sure to scrap the bottom of your pot regularly to catch any browned-on bits.
- Braise beef. Now that your braising liquid is ready, place your steaks back in and cover with spoonfuls of tomato sauce. Cover with the lid and give your roast 90 minutes on the lowest heat. You can also do this in the oven at 350 degrees F for 90 minutes. During this period all that rich, herby gravy will soak into your beef, making it extra tender and flavorful.
- Add veggies. Once your beef roast is almost fall-apart tender, add your potatoes and carrots, and give them 20 minutes to simmer with the lid on. Your veggies will soften and take on all that rich tomato gravy flavor. Finally, add in your green beans and give them 10 more minutes with the lid on.
- Rest, slice, and serve. Remove your steak to rest for 5-10 minutes in tented foil. Use this opportunity to test your tomato gravy, and salt and pepper as needed. Once your steak is ready, slice it and serve it up with vegetables and generous smothering of tomato gravy.
More Tasty Steak Creations
If you love recipes like this swiss steak that transform economy cuts into gourmet meals, then you’re in luck. I’ve got dozens of simple and delicious steak recipes, including some trusted classics and new favorites. Here are few recipes to try next on your steak journey:
Easy Swiss Steak Recipe
Savor this Smothered Swiss Steak recipe, and then tell us about your experience in the comments. If you loved making it, then give it a 5-star rating, and be sure to check out the Hey Grill Hey app. You can make shopping lists and meal plans with ease, and of course, you can easily access over 600 more incredible BBQ recipes just like this one.
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Smothered Swiss Steak
Ingredients
- 1 2.5 pound bottom round roast or top round, roughly 1 inch thick
- 2 Tablespoons all-purpose flour
- 1 Tablespoon Hey Grill Hey Beef Rub or your favorite seasoning
- 2 Tablespoons extra virgin olive oil
Tomato Braise
- 1 Tablespoon butter
- 1 yellow onion roughly chopped
- 1 clove garlic minced
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 28 ounces tomato puree
- 1/2 cup beef stock
- 1 Tablespoon tomato paste
- 2 teaspoons brown sugar
- 2 cups Yukon Gold potatoes diced large
- 1 cup carrots chopped
- 1 cup green beans ends trimmed
Instructions
- Season and sear steak. Preheat a heavy bottom pot over medium heat. Drizzle in 2 Tablespoons olive oil. Season all sides of the roast with my Beef Rub, or your favorite seasoning, and sprinkle with the flour. Press the flour and seasonings into the meat with your hands. Sear both sides of the beef and remove from pan.1 2.5 pound bottom round roast, 2 Tablespoons all-purpose flour, 1 Tablespoon Hey Grill Hey Beef Rub, 2 Tablespoons extra virgin olive oil
- Cook onions and garlic. Add butter to pot until melted, and then the onions. Stir onions regularly while cooking 4-5 minutes, or until slightly translucent. Add in minced garlic and cook for 1-2 more minutes, or until fragrant.1 Tablespoon butter, 1 yellow onion, 1 clove garlic
- Make tomato gravy. Add tomato puree, beef stock, tomato paste, brown sugar, and your herbs. Scrape bottom of the pot to loosen any of the browned bits.2 teaspoons fresh thyme, 28 ounces tomato puree, 1/2 cup beef stock, 1 Tablespoon tomato paste, 2 teaspoons brown sugar, 2 teaspoons fresh rosemary
- Swiss the steak. Return beef to the pot, covering with onions and tomato sauce. Put a lid on the pot and cook over the lowest heat on your stovetop, or bake in the oven at 350 degrees F for 90 minutes.
- Add veggies. Remove lid and add in diced potatoes and carrots. Close the lid and cook for an additional 20 minutes. Next, add in the trimmed beans, close the lid, and cook for 10 more minutes.2 cups Yukon Gold potatoes, 1 cup carrots, 1 cup green beans
- Rest steak. Remove steak to cutting board to rest, tenting lightly with aluminum foil. Test the tomato gravy for seasoning, adding salt and pepper, if needed.
- Slice and serve. Using a sharp knife, slice steak against the grain, then return to the pan. Serve with the vegetables and a spoonful of the tomato sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very excellent! I had two packages of Swiss steak in the freezer from my shopping trip the other day. Both were under $5.00 each because they had $1.00 off stickers. This has made my husband and me with two delicious meals. I forgot the green beans: I don’t think they were needed. This dish taste so good its almost like it has wine in it and it does not. Wonderful!!!