Deviled Swiss Roast


Have you ever eaten “Deviled Swiss Steak”? Sounds like something Beaver’s mom would serve in her Sunday dress, apron and heels.  My mom used to make it–sans heels–all my growing up years.

I always thought it was some kind of food from Switzerland.  The “devil” part  bothered me too.  What did it all mean?  Turns out “deviled” means spiced.  I suspect my patients with gallstones would agree that spicy foods are of  the devil.  But compared to a lot of food eaten by this Texas girl, this recipe isn’t spicy at all.

Back to the “Swiss” issue.  According to Wikipedia,“Swiss” refers to a process whereby meat is pounded to make it tender –which does apply to this recipe in its original form using round steak.   Does anybody pound their meat anymore?  Do you even own a meat mallet?  So I make this recipe with a chuck roast (or whatever roast is on sale).  That’s why it has a new name that evidently doesn’t fit at all. Nevermind.  This is comfort food for me. My family sees it the same way.  So if you’ll excuse me , I’ll go put on my Sunday dress, apron and heels.  I always wanted to be as cool as June.

P.S.  I’m pretty sure if you serve this to your husband with heels on, he’ll think it’s fabulous no matter how it turns out.

Deviled Swiss Roast
Recipe type: Entree
Serves: 6
Traditional family recipe for Sunday roast
  • 2-3 lb. chuck roast
  • ⅓ c. flour
  • 1 tablespoon dry mustard
  • Salt and pepper
  • ½ finely chopped onion
  • 1 carrot, finely chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1½ c. diced or crushed tomatoes
  • ¼ cup cold water
  • 2 tablespoons cornstarch
  1. Combine flour, mustard, salt and pepper. Coat meat with flour mixture.
  2. Brown in heavy skillet on both sides with a little oil.
  3. Place browned roast in crockpot or large roaster. Add chopped onions to skillet and cook till softened.
  4. Add 1 cup finely chopped carrot to onions and brown for a couple more minutes. Add brown sugar, Worcestershire sauce and tomatoes. Stir together and pour over meat.
  5. If using crockpot, set to low for 6-9 hours. Or bake in oven at 325 degrees for 2½ to 3 hours.
  6. When roast is fork tender, remove meat from pot and set aside on serving platter to rest.
  1. Skim as much fat as possible off the top of remaining meat and vegetable broth.
  2. In large glass bowl, combine cold water and cornstarch. Add broth to cornstarch mixture. Add water if necessary for a total of 2¼ c. liquid. Mix well with a whisk. Microwave on high for 3 minutes and stir well. Microwave for 3 more minutes or until mixture thickens and boils for 1 minute. Whisk again. Add salt and pepper to taste.

Related Posts:

Simple Pot Roast

Shepherd’s Pie

Vegetable Beef Soup

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{ 2 comments… read them below or add one }

Rachael Warrington March 2, 2012 at 9:05 am

Love your site. Found it through a pinterest….can’t wait to do the lettuce thing!

This roast sounds homey and wonderful. As soon as I buy my next set of chuck roast this is the way I will prepare it for a Sunday Dinner.


Paula March 3, 2012 at 9:47 am

Hi Racheael,
This roast is “homey and wonderful.” Just writing about it makes me want to go take a roast out of the freezer for dinner tomorrow. 🙂


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