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Slow-Cooked Round Steak Recipe

Quick-and-easy slow cooker recipes like this are a real plus, especially around the holidays. Serve these saucy steaks over mashed potatoes, rice or noodles. —Dona McPherson, Spring, Texas

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Slow-Cooked Round Steak Recipe

Prep: 15 min. Cook: 7 hours

Yield: 6-8 Servings

15 420 435

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds boneless beef round steak, cut into serving-size pieces
6 teaspoons canola oil, divided
1 medium onion, thinly sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown meat on both sides in 4 teaspoons oil. Place in a 5-qt. slow cooker.
In the same skillet, saute onion in remaining oil until lightly browned; place over beef. Combine the soup, oregano and thyme; pour over onion. Cover and cook on low for 7-8 hours or until meat is tender. Yield: 6-8 servings.

Nutritional Facts 1 serving (5 ounces) equals 224 calories, 9 g fat (2 g saturated fat), 65 mg cholesterol, 447 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Slow-Cooked Round Steak in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p60

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Slow-Cooked Round Steak

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Reviewed on Jul. 31, 2012 by saralyn_06

I make this for my family often. They enjoy it!

Reviewed on Jan. 07, 2012 by krnjmhrs

The meat was very tender and the "gravy" was good. We paired it with a packet of beef flavored rice...yummy! we will def. make again...thinking about adding diced/chunky potatoes to slow cooker next time. I doubled the flour mix and made 2 packages of my meat (prolly doubled the amt. of beef) but left the rest the same. We will be freezing the leftovers for a quick meal to serve w/ minute rice for a busy night!

Reviewed on Feb. 19, 2010 by saralyn_06

My family and neighbors have enjoyed me making this recipe. The meat just falls apart..which I love. So good!

Reviewed on Oct. 21, 2009 by Classicrock

I was pleasantly surprised to find the finished gravy in no need of thickening or added spices. I doubled the pepper (1/4 tsp) in the flour mixture. I also doubled the gravy mixture (the soup, oregano, and thyme), and it went so well over egg noodles. I cooked this for over 9 hours and the meat was fall-apart tender. This has become my favorite round steak recipe! -Lori in WI.