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Swiss steak roast

October 14, 2011

My boys take their lunches to school, except for one day a week when they get to eat hot lunch. I read them the menu at the beginning of the week, and they carefully weigh their options. When Swiss steak is on the menu, however, there’s no need to even consider the other options. That’s what they want.

I’ve never made Swiss steak, but decided to give it a try for them. I got a chuck roast out of the freezer, and my plan was to let it thaw a bit and slice it into steaks, then cook it in sauce. I decided to take the easy way out, however, and just threw the frozen roast (it was about 2.5 pounds) into my slow cooker, which was treated with non-stick spray. I love being able to put a frozen roast into the slow cooker at breakfast and having a hot juicy meal ready at suppertime.

I had a ton of carrots in my refrigerator, so I cleaned and cut them into chunks and tossed them into the slow cooker as well, around the roast. Then, I opened a pack of dried onion soup mix and sprinkled it over the top of the roast.

For the sauce, I combined a small can of tomato sauce, a small can of condensed tomato soup, 1 soup can of water, 2 Tbsp. Worcestershire sauce, and 2 Tbsp. steak sauce. I used a Vidalia onion steak sauce. I poured the sauce over the top of everything, sprinkled some Italian seasoning over it all, and turned the slow cooker on high.

This all came together around 9:00 a.m., and by 5:30 p.m., we were eating a roast that tasted like Swiss steak. I made some mashed potatoes, but it would be good served over pasta as well. The kids loved it, and my husband said the sauce was just like his mom used to make. It was nice to eat a roast that was a little different than the usual plain old meat, carrots and potatoes. This one was a hit, and I’ll definitely be making it again!

 

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