Make your slow cooker do all the work with this easy Crock Pot Round Steak! Throw all the ingredients together in your crock pot, walk away, and come back to tender round steak, mushrooms, and onions in a rich beef gravy.
This post was developed in partnership with the Ohio Beef Council. As always, all opinions are my own.
I’m pretty certain round steaks don’t make many people’s “Favorite Steak” list. It wouldn’t be my first pick for throwing on the grill or sizzling in a cast iron skillet for date night.
However, after receiving several packages of round steaks in our annual purchase of a side of beef, I’ve learned how to treat a round steak right and have developed quite an appreciation for this affordable cut of beef.
Round Steak: An Underrated cut of beef
Round steak is a lean cut of beef that comes from the hind leg of the cow. It’s generally a tougher cut of meat, because it has a lot of connective tissue and not much fat. Round steaks can be found as top round, bottom round, or eye of round steaks with or without the bone.
What are round steaks good for?
Round steak’s tougher texture makes them a great candidate for slow cooking in lots of moisture. Cooking them slowly at a low temperature allows the fat to break down, resulting in tender, flavorful beef.
The top round is typically more tender than the other cuts, making it better for pan frying. However, any cut will work just fine for round steak in the crock pot!
How to Make Crock Pot Round Steak
This is about as easy as it gets, folks. This recipe only requires 6 ingredients, and makes a nice rich gravy without using any canned soups!
- Before doing anything else, turn your slow cooker onto high! Preheating the slow cooker before you add any ingredients to it cuts down on cooking time and allows all your flavorful ingredients to heat up faster.
- Next, slice up a yellow onion and 8 ounces white mushrooms.
- Spread half the onions and mushrooms on the bottom of a slow cooker, followed by 1.5 pounds of round steak. Sprinkle the steaks with a package of onion soup mix, flipping them over to coat both sides with the seasoning.
- Spread the remaining onions and mushrooms on top, then pour in beef broth.
- Reduce the heat to low, cover, and cook for 8 hours, or until the meat reaches 160 degrees. Try not to peek, as it extends the cooking time! Remove about 1/4 cup of the juices from the crock pot. Whisk in 3 Tablespoons cornstarch to form a slurry. Stir the slurry back into the slow cooker, turn the heat up to high, and continue to cook another 15-20 minutes, or until juices are thickened. Season to taste with salt and pepper.
What to Serve with Slow Cooker Round Steak
I grew up eating this kind of hearty, simple fare, so this really feels like home to me. This is the perfect meal to throw together on a busy day. During a hectic school night, it’s wonderful to know a comforting dinner is ready and waiting for us to enjoy.
I like to keep things simple and serve this round steak with my easy Creamy Mashed Potatoes, which are the perfect vehicle for sopping up all the delicious juices and gravy. You can also serve this with pasta, rice, or fluffy dinner rolls.
On especially busy nights, I throw a bag of frozen steamable veggies in the microwave for another side, but if I have more time, I love making these Garlic Green Beans.
This October, thousands of families across Ohio will use beef in fall-inspired meals, like this Slow Cooker Steak Chili, Walking Tacos, and Slow Cooker Shredded Beef. Although many believe that industrial farming has taken the place of family farms and ranches, 97 percent of beef farms are family-owned and operated. You can meet one of the 17,000 beef farming families in Ohio at www.OhioBeef.org.
Ohio farmers are committed to providing safe and healthy beef for their consumers. When you buy beef for your family, you can know you’re providing them with an excellent source of protein and 10 essential nutrients, as well as supporting the entire beef community–from farmers and nutritionists, to small business owners and environmentalists.
For more information, follow the Ohio Beef Council on Facebook, Twitter and Instagram where they share beef nutrition facts, cooking tips, and recipes. Use #OhioBeef to share photos of your healthy meals this school year!
- 1.5-2 pounds round steak
- 1 package onion soup mix
- 1 large yellow onion, sliced
- 8 ounces mushrooms, sliced
- 2 cups low sodium beef broth
- 3 Tablespoons cornstarch
- Salt and pepper, to taste
- Preheat the slow cooker while you prepare the rest of the ingredients.
- Spread half the onions and mushrooms on the bottom of a slow cooker, followed by the steaks. Sprinkle the steaks with the onion soup mix, flipping them over to coat both sides with the seasoning.
- Spread the remaining onions and mushrooms on top, then pour in the beef broth.
- Cover and cook on low for 8 hours. Remove about 1/4 cup of the juices from the crock pot. Whisk in the cornstarch to form a slurry. Stir the slurry back into the slow cooker, turn the heat up to high, and continue to cook uncovered, stirring occasionally, another 15-20 minutes, or until juices are thickened. Season to taste with salt and pepper.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 528 Total Fat: 21g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 204mg Sodium: 566mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 73g