Round Steak with Rich Gravy
Submitted by melbajan
Round or blade steak slow-cooks with dry onion soup mix and cream of mushroom soup for fall-apart tender beef blanketed in savory gravy over mashed potatoes.
YIELD
5 servingsPREP
10 minCOOK
6 minREADY
6 minThis no-fuss crockpot recipe relies on two pantry staples to create incredible flavor with almost zero prep.
Round steak becomes spoon-tender after six to eight hours on low while the soup mix dissolves into a thick, oniony gravy.
The mushroom soup adds creamy richness that begs to be soaked up with fluffy mashed potatoes.
Pro Tips
- Use blade steak instead of round for more marbling and richer flavor
- Add a quarter cup of red wine or beef broth if the gravy seems too thick
- For extra mushroom flavor, stir in sliced fresh mushrooms during the last hour
- Shred leftover beef and gravy for incredible hot roast beef sandwiches
Ingredients
Directions
Cut steak into 5 or more serving pieces. Place in slow-cooking pot. Add dry onion soup mix, water and condensed mushroom soup. Cover and cook on Low for 6 to 8 hours.
Excellent when served with mashed potatoes.
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