Why You’ll Love this Slow Cooked Round Steak Recipe
When you sink your teeth into this creamy mushroom slow cooker round steak, you’ll instantly understand why it’s a favorite in my kitchen. The rich flavors meld together beautifully, creating a comforting dish that warms you from the inside out.
I love how simple it’s to prepare; just toss everything into the slow cooker and let it work its magic. The steak becomes incredibly tender, practically melting in your mouth, while the vegetables soak up all that delicious sauce.
Plus, the aroma wafting through the house is enough to make anyone’s mouth water! It’s perfect for busy weeknights or cozy family gatherings.
Trust me, once you try it, you’ll be hooked!
Ingredients of Slow Cooked Round Steak
When it comes to whipping up a delicious meal with minimal effort, this creamy mushroom slow cooker round steak recipe is a game changer. Seriously, who doesn’t love a dish that practically cooks itself while you go about your day? The ingredients are simple and comforting, and they come together to create a warm and hearty meal that feels like a big hug.
Let’s take a look at what you’ll need to get started on this culinary adventure.
Here’s a handy list of ingredients for your slow cooked round steak:
- 3 potatoes, peeled and quartered
- 1 onion, chopped
- 6 carrots, peeled and sliced into 1-inch pieces
- 1/2 lb mushrooms, quartered
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 lbs boneless round steak
- 1 (1-ounce) package dry onion soup mix
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 3/4 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
Now, let’s chat about these ingredients for a moment. Each one plays a role that’s just as important as the next. The potatoes and carrots add that hearty, homey feel, while the mushrooms bring in a rich, earthy flavor that pairs perfectly with the tender steak.
And don’t even get me started on the creamy mushroom soup and onion soup mix—those are the secret weapons that turn this dish into a luxurious meal with minimal effort. You can even swap the veggies around based on what you have at home. No carrots? Throw in some green beans instead. Have some leftover celery? That works too!
The beauty of this dish is its flexibility. So, gather your ingredients, and let’s get ready to plunge into the cooking process—trust me, your taste buds will thank you later.
How to Make Slow Cooked Round Steak
Alright, let’s plunge into the process of making this creamy mushroom slow cooker round steak. First things first, grab your slow cooker, because this is where the magic happens.
Start by taking those 3 potatoes—yes, the ones you peeled and quartered—and toss them into the bottom of the slow cooker. Next, chop up your onion and slice those 6 carrots into 1-inch pieces. It’s like putting together a cozy little vegetable family reunion in there.
Don’t forget about the mushrooms—1/2 lb of them, quartered—because they’re the life of this party, adding that earthy goodness we all crave. Oh, and let’s not overlook our star ingredient, the bay leaf. Just plop that in there along with 1/2 teaspoon of dried thyme for a hint of herbaceous flair.
Now, let’s get to the meat of the matter—literally. Take your 2 lbs of boneless round steak and cut it into chunks. It doesn’t have to be perfect; we’re not competing in a cooking competition here. Just make sure they’re manageable pieces for eating later.
Place those meaty chunks right on top of the beautiful veggie base. In a separate mixing bowl, combine 1 (1-ounce) package of dry onion soup mix, 1 (10 3/4 ounce) can of condensed cream of mushroom soup, 3/4 cup of water, and a tablespoon each of Worcestershire sauce and soy sauce.
Stir everything together until it’s well-blended and smells absolutely divine. Pour that luscious mixture over the steak and veggies, covering everything with a creamy blanket of flavor.
Now, cover the slow cooker and let it work its magic. Cook on Low for 6 to 8 hours or crank it up to High for 3 to 4 hours if you’re feeling impatient—trust me, I’ve been there. Just remember to resist the urge to peek too often; every time you lift the lid, you let precious heat escape.
When the time is finally up, you’ll be rewarded with tender, fall-apart steak and perfectly cooked vegetables swimming in a creamy sauce. It’s like a hug in a bowl, and you did all the heavy lifting with very little effort.
Slow Cooked Round Steak Substitutions & Variations
After enjoying the creamy goodness of slow cooked round steak, you might find yourself wanting to mix things up a bit.
One of my favorite substitutions is using chuck roast instead of round steak; it’s just as delicious and often more tender.
If you’re not a mushroom fan, swap the cream of mushroom soup for cream of chicken or even a creamy ranch dressing mix for a different flavor profile.
For a veggie boost, toss in some bell peppers or zucchini alongside the carrots.
You can also experiment with herbs—rosemary or oregano can add a lovely twist.
Finally, try adding a splash of red wine for depth; it really enhances the overall taste.
Enjoy creating your own version!
What to Serve with Slow Cooked Round Steak
There’s something special about serving slow cooked round steak that makes it a perfect centerpiece for any meal.
I love pairing this dish with creamy mashed potatoes; they soak up all that delicious gravy. A side of roasted green beans adds a nice crunch and color to the plate.
For a touch of brightness, I often serve a simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette.
If you’re in the mood for something heartier, buttery corn on the cob complements the steak beautifully.
And don’t forget some crusty bread to mop up every last bit of that savory sauce!
Each of these sides enhances the meal, making it feel truly special and satisfying.
Additional Tips & Notes
When serving slow cooked round steak, it’s helpful to keep a few tips in mind to elevate your meal.
First, don’t skip the searing step before adding the steak to the slow cooker; it enhances the flavor considerably. You can also experiment with different vegetables or add a splash of red wine for extra depth.
If you’re looking for a thicker sauce, consider adding a cornstarch slurry during the final 30 minutes of cooking.
For leftovers, store them in an airtight container, and they’ll keep well in the fridge for up to three days.
Finally, let the dish rest for a few minutes before serving; it allows the flavors to meld beautifully.
Enjoy your delicious creation!