I love how this slow-cooked round steak transforms a budget-friendly cut into tender, flavor-packed slices bathed in rich gravy. It’s comfort food at its best—easy to make and incredibly satisfying.

Slow-Cooked Round Steak

Why You’ll Love This Recipe

I adore how the slow cooking breaks down tough connective tissue, resulting in juicy, fork-tender meat. The savory gravy, infused with beef broth and onions (plus mushrooms if you like), drenches mashed potatoes or noodles beautifully. I feel like I’ve treated myself to a cozy, home-cooked feast every time I make it.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless round steak (top or bottom cut)
Onion soup mix or brown gravy packet
Sliced onion
Sliced mushrooms (optional)
Beef broth or stock
Cornstarch (for thickening slurry)
Salt and pepper

directions

I preheat the slow cooker while prepping.
I place half the sliced onions (and mushrooms, if using) in the bottom.
I season the steaks, sprinkle soup or gravy mix on both sides, and layer them over the veggies.
I top with remaining onions and mushrooms, pour in beef broth, then cook on low for ~8 hours (or high for 5–6 hours).
About 15–20 minutes before serving, I remove some cooking liquid, whisk in cornstarch to form a slurry, stir it into the cooker, and cook on high until thickened.

Servings and timing

Serves 4–6
Prep time: 10 minutes
Cook time: 7–8 hours (low) or 5–6 hours (high)
Total time: ~8 hours

Variations

Mushroom & onion: I often add mushrooms for even more savory goodness.
Seasoning swaps: Try replacing soup mix with garlic powder, onion powder, Worcestershire sauce, or a ranch packet.
Oven/slow-cooker switch: For oven-baked comfort, cook in a covered dish in the oven on low for a similar time.
Chunked prep: Cut steak into portions for faster cooking or easier slicing.

storage/reheating

To store: Keep cooled steak and gravy in separate airtight containers in the fridge for up to 3–4 days.
To reheat: Gently warm on the stovetop or microwave, adding a splash of broth to revive the gravy.
Freezing: Freeze up to 3 months. Thaw in fridge before reheating.

FAQs

Is round steak really tender if I cook it low and slow?

Yes! Slow cooking breaks down tough fibers for tender results—just like this recipe does after 7–8 hours on low.

Can I add vegetables like potatoes and carrots?

Absolutely—I’ve cooked them underneath the meat so they soak up all those juices. Vegetables around the meat get wonderfully tender and flavorful.

Can I cook this on high instead of low?

Yes, cooking on high for 5–6 hours works too. For shorter times (like 4 hours), preheating helps—even on high, it tenderizes beautifully.

Do I need to brown the steak first?

It’s optional, but searing the steak adds flavor and a richer gravy. I sometimes skip it for convenience, but searing really enhances the overall taste.

What do I serve this with?

This stew-style steak is fantastic over mashed potatoes, noodles, or rice. I love pairing it with green beans or corn for a complete comfort meal.

Conclusion

This slow-cooked round steak has become my go-to for a hearty, fuss-free dinner. I love how it turns a humble cut into tender perfection, with gravy that’s perfect for soaking up. It’s the kind of meal that feels like a warm hug—one I’m always happy to make again.