This was one of the very first recipes I ever shared here on the blog, but in the years since I first posted it I’ve fine tuned the recipe and figured it was time to add photos and video. Gosh I’ve been doing this for a long time. Everything has changed.
How I came up with this recipe is another of my favorite stories. On the phone with a friend we were trading recipes and I wrote down both her pot roast recipe and her sloppy joe recipe, but didn’t label anything. So when I next went to make a pot roast I accidentally came up with this concoction – a pot roast with a spicy tomato based gravy full of onions and peppers. Which is pretty much what swiss steak is. Except mine is spicy and delicious and cooks up in the crock pot with barely any work.
Crock Pot Swiss Steak Pot Roast
1 onion, small diced
1 green pepper, small diced
2 T butter
1 small can tomato paste
1/4 C brown sugar
2 T Worcestershire sauce
2 T balsamic vinegar
1 tsp crushed red pepper
1 tsp chili powder
1 tsp salt
hot sauce to taste
In a hot and dry pan, sear all the sides of your pot roast until it’s got a lovely golden brown crust. Meanwhile, roughly chop the potatoes, celery, and carrots and toss them in your crock pot. When your pot roast is fully seared, nestle it on top of the vegetables in your crock pot.
Melt the butter in a medium saucepan and add the diced onion and peppers. Saute until soft and the onions are translucent. Pour the onions and peppers out on top of the meat.
Meanwhile, combine the rest of the ingredients to make the sauce. Add a little water to thin the sauce as necessary, especially if you’re cooking a lot of vegetables or a huge hunk of meat. Pour it into the crock pot and add water if needed to cover the vegetables. Close the lid and cook until the veggies are tender and the meat falls apart with a fork.
This recipe is one of the many reasons I’m a believer in making mistakes. I never would have come up with this without totally screwing up.