Slow Cooker Tender & Yummy Round Steak

By Addie

"Tender and tasty economical top round or bottom round steak cooked in a rich tasting gravy with vegetables." - Katy

Ingredients

• 3 potatoes, peeled and quartered
• 1 onion, chopped
• 6 carrots, peeled and sliced into 1 inch pieces
• 2 pounds boneless round steak
• 1 (1 ounce) package dry onion soup mix
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3/4 cup water

Details

Servings 6
Preparation time 20mins
Adapted from allrecipes.com

Preparation

Step 1

Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef. Cover, and cook on Low for 7 to 10 hours.
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REVIEWS: (236)

What a great recipe - The meat fell apart it was so tender and the gravy was delicious. I doubled the recipe for mushroom soup - 2 cans and 1 cup water (Not onion soup mix)and added a stalk of chopped celery and sliced fresh mushrooms.Also instead of water you can add 1 can of LOW Sodium beef broth. Cooked it on high for 5 hours, adding the carrots(small bag of baby carrots) and potatoes for the last 2 hours. I made fresh bread to suck up the gravy. YUMMY!!!.Thank you for sharing this recipe Katy. I just want to add that I smushed my potatoes before taking the photo - I was so hungry from the smell I almost forgot to take the photo.

I have made a basic recipe of beef, onion soup mix, and cream of mushroom soup for years. NEVER THOUGHT of adding the potatoes and carrots......THIS BROUGHT THE DISH TO LIFE!!!! A small suggestion for those that prefer a more "beefy" version of the gravy is to add a package of beef gravy along with a cup of water.

Excellent flavor! I prepared it the night before, refrogerated it in the crockpot and turned in on before going to work. It was ready when I got home! Excellent!

Really Good!! I browned the meat first and deglazed the pan with 1C water. I added that water to the soup mixes, cut the onion into quarters and I could have added more of them (but I had read that others thought the onion flavor was too much) I also added and a few stalks of celery cooked it on high for 6 hrs and it was perfectly done. I will make this again the family loved it and there were no leftovers.

The potatoes got mushy from being in the slow cooker all day and it turned into more of a stew. I think next time I'll add the veggies later on. But the steaks were very tender.

This was really good!! It only needs a small amount of water though, maybe 1/4 cup, to keep the gravy from being too watered down.

This would be a 5-star but for one error on recipe. Don't put potatoes and carrots in until the last 3-4 hours. I use the dry beefy onion soup mix when I make this. If I don't have that, I use regular dry onion with beef broth instead of water. I sear the beef before starting in a bit of garlic oil. Not required but keeps the beef flavor full. I also put a dash of worchestershire sauce in. This also works with a pot roast (chuck). Just add an extra can of mushroom soup. If you like your vegetables a bit more al dente, steam them to desired and ad to pot and serve. If you like wine in your sauces then use red like merlot instead of water.

Very tasty and easy dish to prepare. The only variation I made was to add the onion, carrots, and potatoes half way through the cooking process. I prefer my vegetables to be tender but not mushy and I find that with slow cooking, if they are added at the start, mushy is often what you get. Other than that...it was fantastic!

Pretty good, but kind of bland the first time I made it. The second time, I used beef broth instead of water, and seasoned the meat with garlic pepper, seasoned salt and onion powder. We though it was much better with the modifications. This is one of my husband's favorites.

I made a few of my own adjustments, but overall this recipe was a good start :) I added one can of beef broth to the soup mixture, and about 1/2 cup of red wine. Also, I rubbed chopped garlic cloves and olive oil all over the meat before searing and sprinkled with basil and black pepper. I used about 1/2 bag of baby carrots, 6 small potatoes, and a sweet onion.. it came out great! I only had about 1 lb of round steak so it only took about 3.5 hours on high and it was good to go. Next time I will get a larger cut of meat and let it simmer all day, then add the veggies in later.

Oh my goodness this was good! My husband was raving and asking me when I could make it again immediately. I used the 98% ff cream of mushroom soup to lighten it up a bit. I also used more carrots than the recipe asked for - almost a full bag of baby carrots. The carrots were especially good I thought!

This was so easy yet absolutely delicious, I did flour and browned the meat also, deglazing the pan with 1/4 cup water, but followed the recipe after that. My family loved it and the next day it was even better. Definitely a keeper!!!

I have used london broil in place of the round steak before and always season with garlic salt and pepper before browning the meat. I like to use golden mushroom soup in place of the white mushroom soup. This is a very tasty dinner.

Quick and very easy with lots of GREAT flavor! Very easy on the wallet as well...Because I doubled this recipe and only had 1 can of Cream of Mushroom soup, I used a can of Golden Mushroom as well. The kids loved it! Even though the taters and carrots were excellent, I could see leaving the veggies out and putting the meat and sauce over egg noodles as well.

I make this often but with 2 changes. I only add about 1/4 cup of water, and I use Golden Mushroom soup instead of the regular for better color and flavor.

My wife said this is her favorite slow cooker dish yet! I added 15-18 whole button mushrooms to the vegies. The steak turned out to be very tender. I also added 1/2c red cooking wine in the last 10 minutes for some added flavor. We'll definitely make this over and over again.