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Slow-Cooked Round Steak Recipe
Slow-Cooked Round Steak Recipe photo by Taste of Home

Slow-Cooked Round Steak Recipe

Read Reviews (4)
5 4
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 6-8 servings

Ingredients

  • 1/4 cup King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Slow-Cooked Round Steak in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p60

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.

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

Reviews for Slow-Cooked Round Steak(4)

AVERAGE RATING
   (4)
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 (4)
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MY REVIEW
Reviewed Jul. 31, 2012

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

MY REVIEW
Reviewed Jan. 7, 2012

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!

MY REVIEW
Reviewed Feb. 19, 2010

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

MY REVIEW
Reviewed Oct. 21, 2009

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.

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