Dump-and-Bake Swiss Steak

Square overhead shot of a bowl of baked swiss steak with a side of mashed potatoes.

5 from 2 votes

This tender Swiss steak bakes low and slow in a rich tomato gravy with onions, mushrooms, and fresh herbs. An easy one-pot dinner for the oven or Crock Pot.

Course Dinner

Cuisine American

Keyword how to cook swiss steak in the oven, oven baked swiss steak, swiss steak in oven, tender swiss steak recipe

Prep Time 15

Cook Time 3

Total Time 3 15

Servings people

Calories 346kcal

Author Blair Lonergan

Equipment

Dutch oven

Ingredients

1 to 1½ lb. beef round steak
2 tablespoons flour
1 (14.5 ounce) can petite diced tomatoes, undrained
1 large sweet onion, sliced
2 stalks celery, diced
2 medium carrots, peeled and thinly sliced
8 ounces sliced mushrooms
1 sprig fresh rosemary
2 sprigs fresh thyme
1 tablespoon Worcestershire sauce
½ cup beef stock or broth
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 teaspoon garlic powder
2 teaspoons cornstarch + 2 teaspoons cold water
For serving: cooked egg noodles, rice, or mashed potatoes

Instructions

Preheat oven to 325°F. Place flour in a shallow dish. Dip steak in flour to coat both sides, shaking off excess. Place in the bottom of a Dutch oven or large covered baking dish sprayed with cooking spray.
Add tomatoes (with juices), onion, celery, carrots, mushrooms, rosemary, thyme, Worcestershire sauce, beef broth, salt, pepper, and garlic powder.
Cover tightly and bake for 2 hours.
Stir together cornstarch and cold water to make a slurry.
Remove pot from oven and stir in cornstarch mixture. Cover and bake for 45 to 60 more minutes, until beef is fork-tender and gravy has thickened.
Remove herb stems. Slice or shred steak and serve with vegetables and gravy over mashed potatoes, noodles, or rice.

Notes

For Crock Pot Swiss Steak: Cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours. For thicker gravy, add the cornstarch slurry during the final 15 to 30 minutes on HIGH heat.
Best cuts: Beef round steak, chuck shoulder steak (sliced or pounded thin), or cube steak all work well.
For thinner gravy: Omit the cornstarch altogether.
Gluten-free option: Skip the flour dredge. The gravy will be thinner, but you can still use the cornstarch slurry to add some body.
Don't drain the tomatoes. The liquid helps create a rich, saucy gravy.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently on the stovetop with a splash of broth if needed.
Freezing: Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-ahead: Prep the dish up to 24 hours in advance. Refrigerate covered, then let sit at room temperature 20 to 30 minutes before baking.

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