By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 8
191 cal · 555 min
Slow Cooker Cheesy Swiss Steak
Recipe GLPRbf901fa7d743c3
Tender beef braised low and slow with savory vegetables, tomato sauce, and a melting layer of American cheese. This comforting one-pot meal is perfect for busy weeknights and feeds a crowd with minimal effort. The meat becomes fall-apart tender while the vegetables soften into the rich, cheesy sauce.
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Ingredients
2 pounds beef round roast, cut into 4 pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
2 carrots, chopped
1/4 cup onion, chopped
1/2 teaspoon Worcestershire sauce
1 can (8 ounces) low-sodium tomato sauce
1/2 cup shredded American cheese
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Cut the beef round roast into 4 equal pieces, approximately 1 inch thick each.
In a shallow bowl, combine the flour and salt, stirring well to distribute the salt evenly.
Working with one piece of beef at a time, dip each side into the flour mixture, pressing gently so the coating adheres. Ensure all sides of each piece are lightly coated.
Transfer the coated beef pieces to your slow cooker.
Add the chopped carrots and onion around the beef.
Pour the Worcestershire sauce and tomato sauce over the beef and vegetables.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily shreds with a fork. The internal temperature of the beef should reach 145°F.
Just before serving, sprinkle the shredded American cheese evenly over the top of the hot steak and vegetables. Allow the cheese to melt for 2 to 3 minutes before serving.
Comments
This is a straightforward slow-cooker braise with ingredients you'll find at any Charlotte grocery chain—no special stops needed. The stated 555 minutes (9 hours 15 minutes) is honest for a slow cooker on low; budget 30 minutes active time for browning the roast and chopping vegetables, plus 10 for slicing cheese. A beef round roast costs $4–6 per pound depending on sales at Kroger or Food Lion, and the rest of the pantry staples keep it under $12 total, or about $1.50 per serving. The cheese melts into the gravy rather than sitting on top, which works; leftovers reheat well and actually improve the next day. This feeds a family of four twice or eight as a side dish, and it tolerates the slow cooker's temperature swings without fussing.
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