Crock Pot Italian Swiss Steak is fork tender no matter what cut of beef you use. The slow and low cooking time in the crock pot with turn a cheap cut of roast into a dream.
- 3-4 pound chuck roast
- 14.5-ounce cans of Hunts Fire Roasted diced tomatoes
- 1 small onion, roughly diced
- 2 tablespoons Hunts tomato paste
- 2 heaping teaspoons chopped garlic
- 1 teaspoon salt (optional)
- 1 teaspoon pepper
- 1/2–1 cup diced red or green peppers (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 to 1 1/2 cups grated mozzarella cheese
- 1/2 pound cooked penne pasta
- Turn the crock pot on high.
- Add 1 can of Hunts diced tomatoes, tomato paste, onion, peppers (if using) garlic, pepper and salt (if using) to the bottom of a crock pot.
- Cut the roast into serving sizes. I cut my 3 1/2 pound roast into 4 pieces for easier handling.
- Layer the roast pieces over the ingredients in the bottom of the crock pot.
- Pour the remaining can of diced tomatoes over the top of the roast and spread to cover the meat.
- Occasionally turn the meat over.
- After 5 hours of cooking mix the cornstarch with the 2 tablespoons of water and add to the crock pot and stir.
- Cook for an hour longer to allow the sauce to thicken.
- After an hour using a measuring cup or ladle remove most of the sauce from the crock pot and set aside.
- Evenly sprinkle the cheese over the top of the meat. Cover and allow cheese.
- While the cheese is melting cook the pasta and drain.
- Serve each cooked portion of Swiss Steak over a bed of pasta with a salad on the side.
- Ladle a bit of the reserved sauce over the pasta if desired.
- Calories: 535
Keywords: Crock Pot Swiss Steak recipe, easy Swiss Steak, Tender Swiss Steak recipe