Slow-Cooked Round Steak
Total TimePrep: 15 min. Cook: 7 hours
This is a family favorite, but I've made a few changes. My flour mixture is:flour, salt, pepper, garlic powder, paprika. I coat full pieces of round steak and brown with oil. After browning all pieces I put 2 cans of CoM soup and 1 cup of milk into the frying pan and heat it up for about 10 minutes. Then I dump this into the crockpot, sometimes adding a third can of CoM soup. I cook it on low for up to 8 hours or on high for 3 to 4 hours. The meat just falls apart. I sometimes strain the meat from the gravy since my teens love to put the gravy over their mashed potatoes.
Very good tasting. I do not cook this for 7 hours! It would be dried up little crispies! I cook meat in skillet only until little blood can be seen then place in slowcooker for around 3-4 hours on high. Every hour I mix it around otherwise some pieces of meat may get dry. It is very tasty and easy if your home to check on, but I would never make this and leave it all day even on low. Everyone in family loves it when I do make it. Very tender meat and great tasting gravy!
I prepared this recipe in the morning before work and was skeptical that there was not enough liquid, and I would come home to an overcooked delight. I would have added some beef broth, milk, or water but I wanted to follow the recipe, so I left it with hesitations. Sure enough when my wife got home 6hrs later it was burnt to a crisp. I dont have a high-powered crock pot by any means. Everything touching the sides of the crock pot needed soaked and scrubbed off with a brillo pad.Gave 2 star bc it just needs some extra liquid, probably 1/2 C
I make this for my family often. They enjoy it!
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 family and neighbors have enjoyed me making this recipe. The meat just falls apart..which I love. So good!
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.