This is a cross between pot roast and stew. It’s a great way to use a tough cut of meat from the hind leg or shoulder of a cow. Those tough cuts are very flavorful and soften up nicely after cooking over low heat for a long time. The name doesn’t actually refer to a country of origin, but a tenderizing technique called “swissing.”
Serves: 4Hands-on: 25 minutesTotal: 2 hours 25 minutesDifficulty: Easy
- 1½ lbs. rump, round, or chuck roast
- 2 Tbsp. flour
- 1 tsp. salt
- ½ tsp. ground black pepper
- 2 Tbsp. vegetable oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, smashed
- 1 can (15 oz.) stewed tomatoes
- 1 tsp. smoked paprika
- 1 Tbsp. Worcestershire sauce
- 1 cup beef broth
- Preheat oven to 325°F. Trim any exterior fat from the steak. Mix the flour, salt, and pepper in a small bowl. Sprinkle half of the flour mixture over the roast and use the base of a sturdy glass to pound the flour into the meat. Repeat with the other side.
- Place a skillet over medium heat. Once the skillet is heated, add the oil and the meat. Cook on each side for 5 minutes until the meat is browned.
- Remove the meat from skillet and add the onion. Cook for 5 minutes, stir in the garlic. Chop the tomatoes and add. Stir in the paprika, Worcestershire, and broth. Cook covered in the oven for 2 hours, or until the meat is tender.