Description

This Dutch Oven Swiss Steak recipe features tenderized bottom round roast steaks simmered in a flavorful tomato-based gravy with aromatic vegetables and herbs. The slow cooking process in a Dutch oven creates fork-tender meat infused with rich savory goodness, making it a comforting and hearty main course perfect for a family dinner.

Ingredients

Scale

Meat

2.5 pounds bottom round roast or round steaks ¾ inch thick
Salt and pepper to season the steaks
½ cup all-purpose flour

Vegetables

1 medium yellow onion, diced
2 carrots, diced
2 celery ribs, diced
3 cloves garlic, minced

Liquids and Sauces

2 tablespoons olive oil
1½ cups beef broth
1½ tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes
1 tablespoon Worcestershire sauce

Herbs and Spices

1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon paprika

Thickener

1 tablespoon cornstarch

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Instructions

Prepare Steaks: If using a bottom round roast, cut into ¾ to 1 inch thick steaks and pound them using a meat mallet to approximately ½ inch thick. Season both sides generously with salt and pepper.
Flour the Steaks: Place the all-purpose flour on a plate and dredge each tenderized steak in the flour until coated evenly. Set aside flour-coated steaks.
Sear the Steaks: Heat olive oil in a Dutch oven or heavy large pot over medium-high heat. Once hot, sear the steaks in batches for 3 to 5 minutes on each side until browned nicely. Avoid overcrowding the pot. Remove the steaks and set them aside while you cook the vegetables.
Cook Vegetables: Add the diced onion, carrots, and celery to the pot. Cook for about 4 minutes while stirring occasionally, scraping up browned bits from the bottom. If the pot is too dry, add a tablespoon or two of water to aid deglazing.
Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
Add Liquids and Seasonings: Pour in the beef broth, then add tomato paste, diced tomatoes, dried oregano, dried basil, dried thyme, paprika, and Worcestershire sauce. Stir to combine and bring the mixture to a simmer over medium-high heat.
Simmer Steaks: Return the steaks to the pot, submerging them in the tomato sauce. Lower heat to medium-low, cover with the lid, and let simmer gently for 1 hour and 30 minutes to 2 hours until the meat is fork-tender. Stir occasionally to prevent sticking.
Thicken Gravy (Optional): To thicken the sauce, remove the steaks and set aside. In a small bowl, mix cornstarch with an equal amount of water to make a slurry. Stir the slurry into the tomato gravy and bring it to a boil to thicken. Return the steaks to the pot and stir to coat before serving.

Notes

Use a meat mallet to ensure steaks are evenly tenderized and cook evenly.
Dredging steaks in flour helps create a nice crust and thickens the sauce during cooking.
Deglazing the pot with vegetables' moisture eliminates burnt bits and adds depth to the sauce.
Simmer steaks low and slow for tender, flavorful results; do not rush this step.
The cornstarch slurry is optional and used only if a thicker gravy is desired.
Serving suggestion: pairs well with mashed potatoes, rice, or buttered noodles to soak up the delicious gravy.
Nutritional values are estimated for 6 servings, each including one steak and gravy portion.

Nutrition

Serving Size: 1 piece of steak with gravy
Calories: 380 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 110 mg