As an Amazon Associate I earn from qualifying purchases.
|Slow Cooker Mis’sippi Swiss Steak|
Based off the famous Mississippi pot roast recipe, they’ll come back for more of these tender slow cooker swiss steaks!
I just love this flavor combination ever since I tried it to make my Slow Cooker Mississippi Ribs.
There had to be slight adjustments made to this since there’s less fat on blade steak than there is on pork spare ribs.
For one, I thought that the addition of a full package of ranch dressing mix would be a tad too salty, so I cut that down to 1 tbs (a 1 oz package of the dressing contains 3 tbs) and used unsalted butter. I also upped the butter to 6 tbs in this–fat will cut saltiness some and would make up for the fat missing here unlike the pork.
However, this is a very tasty and conveniently easy supper to make and has a wonderful flavor!
Slow Cooker Mis’sippi Swiss Steak
- 2 lbs blade steak* or cube steaks
- 1 pkg au jus gravy mix**
- 1 tbs dry ranch salad dressing mix**
- 6 tbs unsalted butter
- 1/4 cup pepperoncini peppers
*sometimes called chicken or minute steaks
**you may want to consider low-sodium alternatives.
Cut butter into chunks. Mix the au jus gravy mix and the ranch dressing mix in a small bowl.
Place steaks in the crock of a 4-6 quart slow cooker (I used a casserole crock where the insert is the size of a 13×9-inch baking dish).
Place butter evenly on top of steaks (or as best you can).
Sprinkle gravy/ranch mixture over steaks and butter. Add the pepperoncini peppers.
Cover crock pot and set on HI for 3-5 hrs or LOW 4-6 hours (times are approximate as each appliance cooks differently as well as how much the crock is filled–i.e. less than 1/2 full will cook FASTER).
At end of cook time, remove steaks and stir gravy that’s in the crock until it’s smooth. Pour gravy over steaks.
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.