Description
Tender, fork‑fall‑apart round steak slow‑cooked in savory herbs and aromatic vegetables—a comforting, no‑fuss family dinner perfect for serving over mashed potatoes or rice.
Ingredients
2 lb round steak (or bottom round), trimmed
2 tablespoons vegetable oil
Salt and black pepper, to taste
1 large onion, sliced
3 cloves garlic, minced
2 carrots, peeled and cut into 1‑inch chunks
2 celery stalks, chopped
1 cup beef broth
1 (14.5 oz) can diced tomatoes, undrained
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Optional: 1 tablespoon cornstarch + 1 tablespoon water (for thicker gravy)
Instructions
Season the round steak generously with salt and pepper.
In a large skillet over medium‑high heat, warm oil. Sear the steak on both sides, 3–4 minutes per side, until browned. Transfer to a slow cooker.
In the same skillet, add onions, garlic, carrots, and celery. Cook, stirring, about 4–5 minutes until onions are translucent.
Pour in beef broth, diced tomatoes, Worcestershire sauce, thyme, oregano, and bay leaf. Stir, scraping any browned bits, then pour mixture over the steak in the slow cooker.
Cover and cook on LOW for 7–8 hours or HIGH for 4 hours, until steak is tender.
Remove steak and vegetables; discard bay leaf. Slice or shred the steak against the grain.
For gravy: if desired, whisk cornstarch and water into juices in the slow cooker, then cook on HIGH for 15 minutes until thickened.
Serve steak and vegetables smothered in gravy over mashed potatoes, rice, or noodles.
- Prep Time: 15 minutes
- Cook Time: 4 hours (HIGH) / 7–8 hours (LOW)
- Category: Main Course
