|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 5g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Round steak is a budget-friendly and flavorful cut of meat that is best when slow cooked or braised with plenty of cooking liquid. Of nice texture and a lot of flavor, round steak comes from the round, a primal cut from the rear leg of the cow. Because it's a muscle that's been heavily exercised during the animal's life, the meat tends to be tough, with a lot of connective tissue and very little fat or marbling. Our recipe transforms this round steak into a moist and juicy one-pot dinner, with barely 15 minutes of hands-on work. Cooked slowly for a few hours, the texture becomes tender, and the flavoring penetrates the meat to make a succulent piece of beef. Vegetables and gravy complete the dish.
Searing the steak is key to the overall flavor and texture and adds color to the meat. You can certainly forgo the browning step and add the raw beef to the slow cooker, but we recommend browning the meat for a tastier finished dish. By caramelizing the exterior you are also taking a step toward killing any potentially harmful bacteria on the meat and enhancing the earthy and deep flavors of the beef.
This easy recipe uses onion soup mix and condensed soup to make a creamy and delicious gravy for the round steak. In the slow cooker, you'll have everything you need for a wholesome dinner, but a nice fresh salad might make for a great accompaniment and a touch of color on your plate.
3 pounds round steak
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons extra-virgin olive oil, or vegetable oil
1 (1-ounce) packet dry mushroom and onion soup mix, or classic onion soup mix
2 (10.75-ounce) cans condensed cream of mushroom soup
1 1/3 cups water, or unsalted stock
4 medium carrots, thinly sliced
2 medium onions, sliced
Gather the ingredients.
Slice the round steak into serving-size portions or thin strips. Sprinkle the meat with kosher salt and freshly ground black pepper on both sides.
Place the flour in a large bowl. Add the sliced meat and toss to coat thoroughly.
Add the oil into a large skillet over medium-high heat. Add the flour-coated steak and cook, turning to brown all sides, about 5 to 6 minutes. Reserve.
In a medium bowl, combine the dry onion soup mix with the cans of cream of mushroom soup and the water.
Place half of the steak, carrots, and onions in the crock pot. Pour half of the soup sauce mixture over the meat and vegetables.
Place the remaining steak, carrots, and onions on top, and cover with the remaining sauce mixture.
Place the lid on and cook on high for 3 1/2 to 4 1/2 hours—or on low for about 8 to 9 hours—or until the beef is tender.
Other Flavorful Additions
This recipe is great for adding other vegetables or personalizing it to your family's taste with spices or fresh herbs. Here are a few suggestions:
- Add 1/2 cup of diced celery along with the carrots and onions. Cubed rutabaga or sliced turnips are also a great addition.
- Add 1 small jar or can of drained sliced mushrooms. Alternatively, sauté about 1 cup of fresh sliced mushrooms in a teaspoon of olive oil before adding them into the slow cooker.
- Add 1 to 2 small cups of round potatoes or fingerlings; this will give the dish a healthy carbohydrate and stretch the serving portions.
- Stir about 1/2 to 1 teaspoon of a gravy browning sauce, such as Gravy Master or Kitchen Bouquet, into the sauce mixture to give it some deeper color.
- Top the finished dish with fresh parsley to add some color and freshness when serving.