Creative title, huh? I’m not feeling terribly inspired in these few moments that I have between getting home from a crazy day out, and leaving to pick up the boys from school, so I thought I’d post the recipe for round steak in the crock pot that several of you recently requested.
It’s not much of a “recipe.” It’s a dump-it-in-and-leave-it-alone meal.
Ingredients:
One or two pounds of round steak.
One can of Cream of Mushroom soup.
One package of Lipton Dry Onion Soup Mix.
Seriously.
I cut the round steak into 3 inch by 1 inch strips – or so.
When I was a teacher (yes, I’ve been making this a long time), I would cut up the meat the night before, put it in a Ziploc bag in the fridge, place the crock pot and the other ingredients on the counter . . . and hope that I would see them and remember to put them in there and start it before I left for work. If I forgot, we’d get Chinese.
A win-win.
Now, I generally buy a large amount of meat at once, go ahead and cut it up, and divide it into meal size portions in Ziploc bags to freeze. You can actually dump it in the crock pot frozen, and it’s fine, though it turns out better if you stir it at some point during the day, to break up the meat from its frozen shape.
Put all of the ingredients into the crock pot, and cook on low for 8-10 hours. Sinc
e it’s beef, it can cook for a very long time and be fine.
It creates its own gravy while cooking, and is delicious. Serve over rice or mashed potatoes.
And just a warning, as gross as the above picture looks, it looks really disgusting about 4 hours in. If you’re cooking it at the lake house for the extended family, don’t let people look inside to see what’s for dinner. If they comment that it smells good . . . start talking about something else to distract them from peeking.
Trust me.
And, in case your family eats venison, this is my favorite recipe for that.
Shannon L says
I use the same recipe for a roast. I use about 3lb roast, usually chuck when it is on sale. I put it in the crock frozen, sprinkle the onion soup mix packet on top of the roast to let the flavor sink in. I have also tried the onion and mushroom mix and it is good too. Then I add the cream of mushroom and one can of water to the side. I cook it for 8 hours(sometimes I put it on the night before, but the smell drives me crazy the next day).
After our "roast" dinner, I shred it and make shredded beef sandwiches. Or recently I added a can of green chilies and made taquitos. Its a good way to cook once and eat twice.
Nony the Slob says
OK, I need to try that. Because I have the absolute worst luck with roasts. They're always rubbery.
Diane says
awesome thanks for sharing the recipe I will try it next week!!!!!!!!!!! Always looking for new recipes to try got any others??????????
Shannon L says
Sorry for not getting back sooner. I wanted to research before I gave this tip. I have had rubbery roasts in the past when I set my crock on high to cook. I have solved this by starting on high, only 1-2 hours, then cut it down to low to cook the rest of the time, usually 6-8 hours depending on the size and thickness of the roast. The best idea is to put it on before you go to bed the night before(on low) and let it cook until dinner. Just use a nose clip the next day because you will want to gobble it up.
Romantic Dinner says
colorful its recipe and testy. very very fantastic idea for food.nice details shared in the post . i loved its recipe and interesting this post .thanks
Ruth S says
I would have to stir in some sour cream at the end and maybe a few mushrooms:)
Jolene Collins says
I have used this basic recipe for about 45 years. The main difference is that I put in sliced onions rather than the onion soup.
I serve it over rice and have multigenerations to feed who all agree it is great which is true of so few recipes!