This Tomato Steak In Slow Cooker tastes like old Amish family recipes. It’s perfect for busy days—just dump tomatoes on steak with a few basics, and let it cook slow. Your home fills with yummy smells, and everyone loves this simple, hearty meal.
Tender beef round steak simmers in juicy stewed tomatoes for hours in your slow cooker. Inspired by cozy Amish suppers, it makes a flavorful gravy that’s pure comfort. Serve over mashed potatoes or noodles with veggies and bread. Feeds 4 easily, with leftovers tasting even better tomorrow.
Servings: 4
Ingredients
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2 pounds beef round steak (about 1 inch thick)
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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1 can (28 ounces) stewed tomatoes (don’t drain it)
Amish Tomato Steak Slow Cooker
Tomato Steak In Slow Cooker: Directions
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Put the steak on a cutting board. Cut off big fat bits if you want. Chop into 3-4 big pieces to fit your slow cooker, or keep whole if it fits.
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Put salt and pepper on each side of the steak. Lay pieces flat in a 5-6 quart slow cooker.
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Open the tomato can. Stir to smash big chunks. Pour tomatoes and all juice over the steak so meat is mostly covered.
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Put on the lid. Cook on LOW 7-8 hours or HIGH 3.5-4 hours, till steak is super soft and forks pull it apart easy.
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Taste the sauce. Add more salt or pepper if needed. Shred steak into rough chunks with forks, or keep in big pieces.
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Serve hot over mashed potatoes, noodles, or rice. Spoon gravy on top. Save extras in a sealed box in fridge up to 3 days—they taste yummier next day.
I love spooning this over soft mashed potatoes or buttery noodles to soak up the tasty gravy. Rice is fine too. Add easy greens like steamed beans, salad, or baked broccoli. Crusty bread or rolls wipe up sauce great. For more folks, coleslaw or cucumber salad makes it go further.