Scratch-made Mississippi Swiss Steaks are tender and juicy covered in a rich, tangy sauce sauce. This modified version of the iconic pot roast doesn’t use prepackaged seasoning mixes and is still a quick and easy weeknight meal using your slow cooker.
I’m sure we’ve talked before about my grass-fed beef share I purchased at the beginning of the year. It filled my freezer – but what do you do with all the tougher cuts of meat included in the share? Well, we’ve been hearing so much about Mississippi Pot Roast, the recipe is just about everywhere on social media and it sounds scrumptious. However, due to my sensitivity to MSG, I just cannot have the prepackaged versions of most products and have to create them myself. That’s kept me from making this recipe. Using the framework of the original, I set out to make this version MSG-free.
I’ve also taken that almost iconic pot roast and made it into a Swiss (round) steak recipe that’s still delicious but also a little more budget friendly. It starts with a tougher cut of meat perfect for braising in the slow cooker. With round steaks, I can make this comfort food classic even in the middle of a busy work week.
Served with buttered noodles, mashed potatoes, or steamed rice along with some steamed vegetables, this meal is on the table in no time.
Scratch-made Mississippi Swiss Steaks are tender and juicy covered in a rich, tangy beef gravy. This modified version of the iconic pot roast doesn’t use prepackaged seasoning mixes and is still a quick and easy weeknight meal.
- 4 beef round steaks (about 1 1/2 pounds)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 tablespoons dry ranch seasoning [See Note 1]
- 1 cup beef stock
- 2 teaspoons beef paste OR 2 beef bouillon cubes [See Note 2]
- 1 tablespoon apple cider vinegar
- 8 pepperoncini peppers [See note 3]
- Season the round steaks with salt and pepper. Place flour onto a plate or into a zip top bag. One at a time, dredge seasoned steaks into the flour shaking off any excess. Discard any unused flour.
- Heat the oil in a large skillet. When the oil is hot and shimmering, add the steaks and cook until golden brown on each side. About 2-3 minutes per side.
- Remove from pan and set steaks into the bottom of the slow cooker insert.
- Mix the melted butter with the ranch dressing, beef paste (or bouillon), and beef stock until well blended.
- Pour over the top of the steaks and add pepperoncini on top. Cover and cook for 6 to 8 hours on LOW.
- Serve with buttered noodles, mashed potatoes, or steamed rice and a side of vegetables for an easy weeknight meal.
- You may substitute homemade ranch seasoning with 1 envelope of packaged dry ranch seasoning.
- I use “Better than Bouillon” beef base but 1 beef bouillon cube equals 1 teaspoon of beef base and may be substituted accordingly.
- The pepperoncini produce a mildly spicy sauce. If you like a spicy gravy, use more or hotter peppers. For a milder sauce, use less or omit the peppers altogether.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg