This slow cooker round steak features tender beef and carrots braised in a rich creamy gravy made from three cream soups and onion soup mix. It's a minimal-effort comfort dish that cooks unattended for hours.
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Place baby carrots and sliced yellow onion in the bottom of your slow cooker.
Arrange the round steak portions on top of the vegetables.
Pour in the water or beef broth.
Sprinkle the entire packet of onion soup mix over the steak.
Spoon the can of cream of chicken soup (or your preferred cream soup) over the top.
Cover and cook on low for 6-8 hours.
Stir everything together about halfway through the cooking time.
Once the steak is tender, serve hot over mashed potatoes or rice.
Cool completely and store in an airtight container for up to 3 days in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until hot.
slow cooker (4-6 quart)
Yes. Chuck roast, beef stew meat, or brisket work well. Adjust cooking time based on thickness and tenderness target.
No. This recipe skips browning for simplicity, though searing the meat first adds deeper flavor if you have time.
Cook on low for 6-8 hours until the steak is fork-tender. High setting: 3-4 hours.
Yes. Assemble and refrigerate the slow cooker insert overnight, then cook. Or cool and reheat in the microwave or stovetop.
Use two of the three or substitute with 1.5 cups heavy cream mixed with 2 tablespoons flour as a thickener.
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