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

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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


  • 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

Nutritional Facts

5 ounce-weight: 224 calories, 9g fat (2g saturated fat), 65mg cholesterol, 447mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 27g protein .


  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

Full-Bodied Red Wine

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

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saralyn_06 46559
Reviewed Jul. 31, 2012

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

krnjmhrs 126761
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!"

saralyn_06 54505
Reviewed Feb. 19, 2010

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

Classicrock 138010
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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