Creamy Crock Pot Round Steak


  • onion, sliced in rounds
  • 2 lbs. boneless beef round steak, cut into 6 pieces
  • 2 T. butter, divided
  • 1 (14.5 oz.) can diced tomatoes, undrained
  • 1 (10.5 oz.) can cream of mushroom soup
  • 1/2 tsp. dried oregano
  • 1/4 tsp. black pepper
  • 1/8 tsp. garlic powder
  • 1/4 c. all-purpose flour
  • 1/4 c. cold water


  1. Place onion slices in the bottom of the crock pot.
  2. Season round steak on both sides with a sprinkling of salt and pepper. Over medium-high heat, melt 1 tablespoon butter in the bottom of a large skillet; add 3 pieces of the seasoned meat. Cook, turning once, until browned on both sides (about 3-5 minutes). Repeat with remaining 3 pieces of meat.
  3. Place browned round steak on top of the onions in the crock pot.
  4. In a small bowl, combine diced tomatoes, cream of mushroom soup, oregano, pepper, and garlic powder. Pour mixture over meat in the crock pot.
  5. Cover and cook until the meat is tender – LOW setting 8-10 hours or HIGH setting 4 hours.
  6. 20 minutes before serving, put the setting on HIGH if you’ve been cooking the meat on LOW. Combine flour and water in a small bowl, whisking with a fork until smooth. Stir flour mixture into the crock pot juices. Cover and continue cooking for 20 minutes until the juices are thickened.
  7. Serve over cooked noodles, if desired.


Source:  The Kitchen is My Playground