Slow Cooker Swiss Steak
Gluten-free, lactose-free, FODMAP friendly
This recipe lets you improvise. You can use beef, bison, elk, venison, or other game meat, because slow cooking will tenderize it. Fresh tomatoes can be substituted for all or part of the canned tomatoes, if you have a plethora (lucky you!). Some folks might like to add a bay leaf. In a hurry? Try substituting about 1½ cups of safe ketchup and ¼ cup dry red wine for the sauce ingredients.
- 2-4 pounds steak, moist heat quality (e.g. round steak)
- About a pound, or a 14-oz can, of diced tomatoes. I prefer them peeled.
- ½ cup dry red wine
- 2 Tbsp cider vinegar
- 2 tsp salt
- ¼ tsp pepper
- one or two dashes ground cloves
- optional: 1 tsp garlic-infused olive oil
- Lightly oil the slow cooker.
- Combine all ingredients except meat in a medium mixing bowl.
- Cut meat into serving-size pieces. The meat will shrink and release juices, so make the pieces fairly large.
- Layer meat and sauce in slow cooker. Don’t worry about covering the meat.
- Cook on low heat for 8-12 hours or overnight, until the meat is tender but not disintegrating.
- Roasted potato wedges and an orange or green vegetable combine with Swiss Steak to make a memorable meal.