My family’s recipe for Swiss Steak is one of my favorite comfort foods. It is not quite the traditional Swiss Steak as the gravy doesn’t have the tomatoes and other veggies that most people add. Ours simply had onions, salt, pepper, thyme and a hint of garlic.
I wanted Swiss Steak the other night for dinner but didn’t have enough round steaks left in the freezer to make a nice pot of it. I do have an abundance of roasts left however. I have made this with stew meat as a quickie dinner for myself, and figured I could give it a whirl with the roast as well. As with most of my roasts, this one only got thawed out enough to pull the wrapping off. Since this cooked low and slow it wasn’t an issue at all.
Turned out awesome! Here is what I did…
Recipe for Roast Swiss Steak:
1 2-3 pound beef roast
3 large Vidalia or other sweet onion, chopped
Salt and Pepper
1/4 tsp ground thyme
1/2 tsp minced garlic
1/4-1/3 cup flour
2 TBSP butter
1 TBSP beef base
Pre heat oven to 300’F. In a roasting pan with a lid (or you could use foil) place the beef and season with salt and pepper, garlic and thyme. Top with 1/3 of the chopped onions. Cover and place in oven for about 2 hours. Toss remaining onions in the smaller amount of flour, season with salt and pepper. Add the butter and beef base to the liquid in the roasting pan. Add the additional onions, stirring carefully around the roast to combine the flour and thicken the gravy. Replace lid and continue cooking another 2-3 hour, stirring gravy occasionally (you may need to add more flour or water depending on the thickness of gravy you prefer). When the beef is fork tender, serve over mashed potatoes.