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.
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.
Notes
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.