20 Delicious Round Steak Crock Pot Recipes for Busy Weeknights

Hey there, busy home cooks! Have you ever stared at a package of round steak and wondered how to transform it into something truly delicious with minimal effort? Well, you’re in luck. We’ve gathered 20 mouthwatering crock pot recipes that turn this affordable cut into tender, flavor-packed meals perfect for those hectic weeknights. Get ready to make dinner the easiest part of your day—let’s dive in!

Slow Cooker Round Steak with Mushroom Gravy

Gosh, there’s something so comforting about walking into a house that smells like slow-cooked beef and mushrooms—it reminds me of Sunday dinners at my grandma’s where the crockpot was always working its magic. This round steak recipe has become my go-to for busy weeknights when I want that same nostalgic comfort without spending hours in the kitchen. It’s the kind of meal that makes everyone gather around the table without being asked twice.

Ingredients

– 2 pounds beef round steak, cut into 1-inch thick strips
– 1 large yellow onion, thinly sliced into half-moons
– 8 ounces cremini mushrooms, sliced with earthy brown caps
– 3 cloves garlic, finely minced for pungent aroma
– 1 cup rich beef broth, preferably low-sodium
– 1/2 cup heavy cream, for velvety richness
– 1/4 cup all-purpose flour, for thickening the gravy
– 2 tablespoons Worcestershire sauce, for deep umami notes
– 2 tablespoons unsalted butter, for sautéing
– 1 tablespoon fresh thyme leaves, stripped from woody stems
– 1 teaspoon kosher salt, for balanced seasoning
– 1/2 teaspoon freshly cracked black pepper, for subtle heat

Instructions

1. Pat the beef round steak strips completely dry with paper towels to ensure proper browning.
2. Season all sides of the steak strips evenly with kosher salt and freshly cracked black pepper.
3. Dredge each steak strip thoroughly in all-purpose flour, shaking off any excess coating.
4. Heat unsalted butter in a large skillet over medium-high heat until it sizzles when flicked with water.
5. Sear steak strips in batches for 2-3 minutes per side until deeply browned but not cooked through.
6. Transfer all seared steak strips to your slow cooker, arranging them in a single layer.
7. Add thinly sliced yellow onion and sliced cremini mushrooms to the same skillet.
8. Sauté vegetables for 5-7 minutes until onions turn translucent and mushrooms release their liquid.
9. Stir in finely minced garlic and cook for 1 additional minute until fragrant.
10. Pour rich beef broth into the skillet, scraping up all the browned bits from the bottom.
11. Add Worcestershire sauce and fresh thyme leaves to the skillet mixture, stirring to combine.
12. Transfer the entire vegetable and liquid mixture over the steak strips in the slow cooker.
13. Cover and cook on LOW heat for 6-8 hours until the steak becomes fork-tender.
14. Stir in heavy cream during the last 30 minutes of cooking to prevent curdling.
15. If the gravy appears too thin, mix 1 tablespoon of flour with 2 tablespoons of cold water and whisk it into the slow cooker.
16. Cook for an additional 15-20 minutes until the gravy thickens to your desired consistency.
Yielding the most tender beef that practically melts at the touch of a fork, this dish features a velvety mushroom gravy with layers of earthy depth from the thyme and Worcestershire. I love serving it over fluffy mashed potatoes where the gravy pools into creamy pockets, though it’s equally wonderful with egg noodles or creamy polenta for soaking up every last drop.

Crock Pot Round Steak and Potatoes

Remember those chilly autumn evenings when you just want something warm and comforting without spending hours in the kitchen? That’s exactly why this Crock Pot Round Steak and Potatoes has become my go-to recipe during busy weeks. I first made it when my sister came to visit last fall, and now it’s a family favorite that practically cooks itself while I tackle my never-ending to-do list.

Ingredients

– 2 pounds beef round steak, cut into 1-inch thick strips
– 1.5 pounds Yukon Gold potatoes, cut into 1-inch chunks
– 1 large yellow onion, thinly sliced into half-moons
– 3 cloves garlic, minced until fragrant
– 1 cup rich beef broth
– 1/2 cup full-bodied red wine
– 2 tablespoons Worcestershire sauce
– 1 tablespoon tomato paste
– 2 teaspoons dried thyme
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon kosher salt
– 2 tablespoons all-purpose flour
– 2 tablespoons extra virgin olive oil

Instructions

1. Pat the beef round steak strips completely dry with paper towels to ensure proper browning.
2. Season the steak strips evenly with kosher salt and freshly ground black pepper on all sides.
3. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Working in batches to avoid overcrowding, sear the steak strips for 2-3 minutes per side until deeply browned but not cooked through.
5. Transfer the seared steak to your 6-quart slow cooker using tongs.
6. In the same skillet, add the thinly sliced yellow onion and cook over medium heat for 4-5 minutes until softened and translucent.
7. Add the minced garlic and cook for 1 minute until fragrant but not browned.
8. Sprinkle 2 tablespoons of all-purpose flour over the onion mixture and cook for 1 minute while stirring constantly.
9. Whisk in 1 cup of rich beef broth, 1/2 cup of full-bodied red wine, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of tomato paste until smooth.
10. Bring the sauce to a simmer and cook for 2-3 minutes until slightly thickened.
11. Pour the sauce mixture over the steak in the slow cooker.
12. Add the 1-inch Yukon Gold potato chunks, 2 teaspoons of dried thyme, and 1 teaspoon of smoked paprika to the slow cooker.
13. Gently stir everything together until the potatoes are coated in the sauce.
14. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours until the steak is fork-tender and potatoes are easily pierced with a fork.
15. Let the dish rest for 10 minutes before serving to allow the flavors to meld. Knowing how the tender steak practically falls apart while the potatoes soak up all that rich, savory sauce makes this worth the wait. I love serving it over creamy mashed cauliflower or with crusty bread to soak up every last drop of that incredible gravy, and the smoky paprika adds just the right depth to balance the hearty beef flavor.

Garlic Butter Round Steak in the Slow Cooker

Unbelievably tender and packed with flavor, this garlic butter round steak has become my go-to weeknight dinner that practically cooks itself while I’m busy with work or chasing after the kids. I discovered this recipe during a particularly hectic week when my slow cooker became my kitchen hero, transforming an affordable cut of meat into something truly special with minimal effort.

Ingredients

• 2 pounds beef round steak, cut into 1-inch thick strips
• 4 tablespoons salted butter, softened to room temperature
• 6 large garlic cloves, freshly minced
• 1 cup rich beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt
• 2 tablespoons all-purpose flour
• 1 medium yellow onion, thinly sliced
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the beef round steak strips completely dry with paper towels to ensure proper browning.
2. Season both sides of the steak strips evenly with smoked paprika, freshly ground black pepper, and sea salt.
3. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
4. Sear the seasoned steak strips for 2-3 minutes per side until a deep brown crust forms, working in batches to avoid overcrowding the pan.
5. Transfer the seared steak strips to your slow cooker, arranging them in a single layer.
6. Scatter the thinly sliced yellow onion evenly over the steak in the slow cooker.
7. In a small bowl, combine the softened salted butter and freshly minced garlic to create a fragrant garlic butter paste.
8. Dot the garlic butter mixture evenly over the steak and onions in the slow cooker.
9. Pour the rich beef broth and Worcestershire sauce over the ingredients in the slow cooker.
10. Sprinkle the all-purpose flour over the top to help thicken the sauce as it cooks.
11. Cover the slow cooker and cook on low heat for 6-7 hours until the steak becomes fork-tender.
12. During the final 10 minutes of cooking, stir in the chopped fresh parsley to brighten the flavors.

Buttery soft steak practically melts in your mouth while the garlic-infused sauce coats every bite with rich, savory goodness. I love serving this over creamy mashed potatoes to soak up every last drop of that incredible sauce, or shredding the tender meat for the most amazing steak sandwiches the next day.

Round Steak with Onion Soup Mix

Picture this: it’s one of those hectic weeknights when you’re craving something comforting but don’t have hours to spend in the kitchen. That’s exactly when I discovered this round steak recipe that’s become my go-to solution for busy days. There’s something magical about how simple ingredients transform into such a satisfying meal.

Ingredients

• 1.5 pounds tender round steak, sliced against the grain into ½-inch strips
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, thinly sliced into half-moons
• 3 cloves fresh garlic, minced
• 1 packet savory onion soup mix
• 1 cup rich beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 teaspoon freshly ground black pepper

Instructions

1. Pat the round steak strips completely dry with paper towels to ensure proper browning.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Arrange the steak strips in a single layer without overcrowding and sear for 3 minutes per side until deeply browned.
4. Transfer the browned steak to a clean plate, leaving the drippings in the skillet.
5. Add the thinly sliced onions to the hot skillet and cook for 5 minutes, stirring occasionally, until they begin to soften.
6. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
7. Sprinkle the onion soup mix evenly over the onion mixture and stir to combine.
8. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
9. Return the seared steak strips to the skillet, along with any accumulated juices.
10. Reduce heat to low, cover the skillet, and simmer gently for 45 minutes until the steak becomes fork-tender.
11. Whisk together the cornstarch and cold water in a small bowl until completely smooth.
12. Stir the cornstarch slurry into the skillet sauce and cook for 2 minutes until the sauce thickens to a gravy-like consistency.
13. Season with freshly ground black pepper and serve immediately.

Velvety tender steak practically melts in your mouth while the rich onion gravy clings to every bite. I love serving this over creamy mashed potatoes to soak up that incredible sauce, though it’s equally fantastic with buttery egg noodles or crusty bread for a truly comforting meal that always satisfies.

Easy Crock Pot Round Steak Stroganoff

Remember those chilly evenings when you just want something comforting without spending hours in the kitchen? That’s exactly why this crock pot round steak stroganoff has become my go-to recipe—it practically cooks itself while filling the house with the most incredible savory aroma. I first made this on a busy Tuesday when my kids had back-to-back activities, and now it’s in our regular rotation because it’s just that easy and delicious.

Ingredients

– 2 pounds tenderized round steak, cut into 1-inch strips
– 1 large yellow onion, thinly sliced
– 8 ounces cremini mushrooms, sliced
– 3 cloves fresh garlic, minced
– 1 cup rich beef broth
– 1 cup full-fat sour cream
– 2 tablespoons Worcestershire sauce
– 1 tablespoon Dijon mustard
– 2 tablespoons all-purpose flour
– 2 tablespoons unsalted butter
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon sea salt
– 12 ounces wide egg noodles
– 2 tablespoons fresh parsley, chopped

Instructions

1. Pat the round steak strips completely dry with paper towels to ensure proper browning.
2. Season the steak strips evenly with sea salt and freshly ground black pepper.
3. Heat a large skillet over medium-high heat and melt the unsalted butter until foaming subsides.
4. Sear the steak strips in a single layer for 2-3 minutes per side until deeply browned, working in batches to avoid overcrowding.
5. Transfer all seared steak strips to your crock pot insert.
6. In the same skillet, sauté the thinly sliced yellow onion for 4-5 minutes until softened and translucent.
7. Add the sliced cremini mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.
8. Stir in the minced fresh garlic and cook for exactly 1 minute until fragrant.
9. Sprinkle the all-purpose flour over the mushroom mixture and cook for 2 minutes while stirring constantly.
10. Gradually pour in the rich beef broth while scraping up any browned bits from the skillet bottom.
11. Add the Worcestershire sauce, Dijon mustard, and smoked paprika to the skillet, stirring until the sauce thickens slightly.
12. Pour the entire mushroom and sauce mixture over the steak in the crock pot.
13. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the steak is fork-tender.
14. Thirty minutes before serving, cook the wide egg noodles according to package directions until al dente.
15. Turn off the crock pot and stir in the full-fat sour cream until fully incorporated and creamy.
16. Drain the cooked egg noodles and divide among serving bowls.
17. Ladle the stroganoff over the noodles and garnish with freshly chopped parsley.

What makes this stroganoff truly special is how the tender steak practically melts in your mouth while the creamy sauce clings perfectly to every noodle. The smoked paprika adds this subtle warmth that plays beautifully against the tangy sour cream, creating layers of flavor in every bite. For a fun twist, try serving it over mashed potatoes instead of noodles—the creamy potatoes soak up that rich sauce in the most delightful way.

Round Steak and Vegetable Stew

Usually when the weather starts turning crisp, my mind immediately goes to hearty, comforting meals that simmer away filling the house with incredible aromas. This round steak and vegetable stew has become my absolute go-to for those cozy fall evenings when you want something satisfying without spending hours in the kitchen.

Ingredients

• 1.5 pounds well-marbled round steak, cut into 1-inch cubes
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, roughly chopped
• 3 cloves fragrant garlic, minced
• 4 cups rich beef broth
• 1 cup robust red wine
• 2 tablespoons sun-dried tomato paste
• 1 teaspoon aromatic dried thyme
• 2 bay leaves with earthy fragrance
• 4 medium Yukon gold potatoes, cubed
• 3 large carrots with sweet crunch, sliced
• 2 stalks crisp celery, chopped
• 1 cup frozen sweet peas
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons all-purpose flour for dusting

Instructions

1. Pat the round steak cubes completely dry with paper towels, then evenly dust them with the all-purpose flour, shaking off any excess.
2. Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Working in two batches to avoid crowding, sear the floured steak cubes for 3-4 minutes per side until deeply browned with a crusty exterior.
4. Transfer the browned steak to a clean plate, leaving the flavorful drippings in the pot.
5. Add the roughly chopped yellow onion to the hot pot and sauté for 5 minutes until translucent and slightly golden around the edges.
6. Stir in the minced fragrant garlic and cook for exactly 1 minute until aromatic but not burned.
7. Pour in the robust red wine to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon.
8. Simmer the wine for 2 minutes until reduced by half, allowing the alcohol to cook off while concentrating the flavor.
9. Return the seared steak cubes and any accumulated juices back to the pot.
10. Add the rich beef broth, sun-dried tomato paste, aromatic dried thyme, and earthy bay leaves, stirring to combine everything evenly.
11. Bring the mixture to a gentle boil, then immediately reduce heat to low, cover, and simmer for 45 minutes to tenderize the meat.
12. After 45 minutes, add the cubed Yukon gold potatoes, sliced sweet carrots, and chopped crisp celery to the pot.
13. Continue simmering covered for another 30 minutes until the potatoes are fork-tender and the carrots have softened.
14. Stir in the frozen sweet peas and cook for 5 final minutes until they’re bright green and heated through.
15. Remove the pot from heat and discard the bay leaves.
16. Stir in the finely chopped fresh parsley, coarse sea salt, and freshly cracked black pepper.

Perfectly tender chunks of steak practically melt in your mouth alongside the soft potatoes and sweet carrots, all swimming in that deeply flavored broth that’s been building complexity for over an hour. I love serving this stew in deep bowls with crusty bread for dipping, or sometimes I’ll spoon it over creamy mashed potatoes for the ultimate comfort food experience that makes my entire house smell like a cozy autumn dream.

BBQ Round Steak in the Slow Cooker

Craving that smoky, fall-apart barbecue flavor but short on time? I discovered this slow cooker method during a hectic week when my family was begging for comfort food, and it’s become my secret weapon for tender, flavorful steak without babysitting the grill. There’s something magical about coming home to that rich aroma filling the house after just a few minutes of morning prep.

Ingredients

• 2 lbs beef round steak, cut into 4 thick portions
• 1 cup bold and tangy barbecue sauce
• 1/2 cup rich beef broth
• 1 large sweet yellow onion, thinly sliced
• 3 cloves aromatic fresh garlic, minced
• 2 tbsp robust Worcestershire sauce
• 1 tbsp dark brown sugar with deep molasses notes
• 1 tsp smoked paprika with warm, earthy tones
• 1/2 tsp coarse kosher salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp glossy extra virgin olive oil

Instructions

1. Pat the beef round steak portions completely dry with paper towels to ensure proper browning.
2. Season both sides of each steak portion evenly with coarse kosher salt and freshly cracked black pepper.
3. Heat glossy extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear steak portions for 3-4 minutes per side until deeply browned with a crisp crust.
5. Transfer seared steak to the slow cooker, arranging in a single layer.
6. Scatter thinly sliced sweet yellow onion and minced aromatic fresh garlic over the steak.
7. In a medium bowl, whisk together bold and tangy barbecue sauce, rich beef broth, robust Worcestershire sauce, dark brown sugar, and smoked paprika until fully combined.
8. Pour the sauce mixture evenly over the steak and onions in the slow cooker.
9. Cover and cook on LOW for 7-8 hours until the steak shreds easily with a fork.
10. Remove steak from slow cooker and shred using two forks, discarding any large fat pieces.
11. Return shredded steak to the slow cooker and stir to coat with the thickened sauce.
12. Cook uncovered on HIGH for 15 minutes to further thicken the sauce.

Keep in mind that the long, gentle cooking transforms the round steak into incredibly tender strands that soak up all the smoky-sweet sauce. I love serving this piled high on soft potato rolls with a crisp coleslaw, or over creamy mashed potatoes for the ultimate comfort meal—the way the rich sauce mingles with the melt-in-your-mouth beef makes every bite deeply satisfying.

Round Steak with Creamy Mushroom Sauce

After a long day chasing my toddler around the backyard, nothing hits the spot quite like a comforting steak dinner that comes together without fuss. I discovered this round steak recipe during a rainy Sunday when I was craving something rich and satisfying but didn’t want to spend hours in the kitchen—it’s become my go-to for busy weeknights ever since.

Ingredients

– 1.5 lbs thinly sliced beef round steak
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 8 oz cremini mushrooms, sliced
– 1 cup heavy cream
– 1/2 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp Dijon mustard
– 1/2 tsp freshly ground black pepper
– 1/2 tsp sea salt
– 2 tbsp fresh parsley, chopped

Instructions

1. Pat the thinly sliced beef round steak completely dry with paper towels to ensure proper browning.
2. Season both sides of the steak evenly with sea salt and freshly ground black pepper.
3. Heat rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the steak in batches for 3-4 minutes per side until deeply browned, then transfer to a plate.
5. Reduce heat to medium and add finely diced yellow onion, cooking for 4 minutes until translucent.
6. Stir in minced fresh garlic and cook for 30 seconds until fragrant.
7. Add sliced cremini mushrooms and cook for 6-8 minutes until they release their liquid and turn golden brown.
8. Pour in beef broth to deglaze the pan, scraping up all the browned bits from the bottom.
9. Whisk in Dijon mustard and Worcestershire sauce until fully incorporated.
10. Stir in heavy cream and bring the sauce to a gentle simmer for 3 minutes.
11. Return the seared steak to the skillet, spooning the creamy mushroom sauce over the top.
12. Reduce heat to low and simmer uncovered for 8-10 minutes until the steak is tender and sauce has thickened.
13. Stir in chopped fresh parsley just before serving.

What makes this dish truly special is how the tender steak soaks up that velvety mushroom sauce, creating layers of earthy richness in every bite. I love serving it over creamy mashed potatoes to catch every drop of that incredible sauce, though it’s equally delicious with buttered egg noodles for a quicker meal that still feels indulgent.

Slow Cooker Round Steak and Gravy

Comfort food doesn’t get much better than coming home to a house filled with the incredible aroma of slow-cooked beef and savory gravy. My family actually requests this dish every time the weather turns chilly, and I love how it transforms an affordable cut of meat into something truly spectacular with minimal effort. There’s something magical about letting the slow cooker do all the work while you go about your day.

Ingredients

– 2 pounds thick-cut round steak, trimmed of excess fat
– 1 large yellow onion, thinly sliced into half-moons
– 3 cloves fresh garlic, minced
– 2 cups rich beef broth
– 1/4 cup all-purpose flour
– 3 tablespoons Worcestershire sauce
– 2 tablespoons tomato paste
– 1 tablespoon high-quality olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon dried thyme

Instructions

1. Pat the 2 pounds of thick-cut round steak completely dry with paper towels to ensure proper browning.
2. Season both sides of the steak generously with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
3. Heat 1 tablespoon of high-quality olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the seasoned steak for 3-4 minutes per side until a deep golden-brown crust forms, working in batches if necessary to avoid overcrowding.
5. Transfer the seared steak to your slow cooker, arranging it in a single layer.
6. In the same skillet, add the thinly sliced yellow onion and cook for 4-5 minutes until softened and slightly caramelized.
7. Add the 3 cloves of minced fresh garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Sprinkle the 1/4 cup all-purpose flour over the onion-garlic mixture and cook for 2 minutes, stirring constantly to create a roux.
9. Gradually whisk in the 2 cups of rich beef broth, making sure to scrape up all the browned bits from the bottom of the pan.
10. Stir in the 3 tablespoons Worcestershire sauce and 2 tablespoons tomato paste until fully incorporated and smooth.
11. Bring the gravy mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.
12. Pour the prepared gravy over the steak in the slow cooker, ensuring the meat is completely covered.
13. Sprinkle the 1/2 teaspoon dried thyme evenly over the top.
14. Cover and cook on LOW for 7-8 hours or until the steak is fork-tender and easily shreds with gentle pressure.
15. Carefully remove the steak from the slow cooker and let it rest for 10 minutes before slicing against the grain. My favorite way to serve this is over creamy mashed potatoes, where the rich gravy soaks into every bite. The steak becomes incredibly tender while maintaining its structure, and the gravy develops such deep, savory flavors that you’ll want to spoon it over everything. Sometimes I’ll even shred the meat and serve it open-faced on crusty bread for the most comforting sandwich you’ve ever tasted.

Round Steak with Peppers and Onions

Perfect for those busy weeknights when you want something hearty without spending hours in the kitchen, this round steak with peppers and onions has become my go-to comfort meal. I first discovered this combination during a last-minute pantry raid, and now it’s a regular rotation that never fails to satisfy my family’s hungry bellies.

Ingredients

• 1 ½ pounds thinly sliced round steak
• 2 tablespoons rich extra virgin olive oil
• 1 large sweet yellow onion, thinly sliced
• 2 colorful bell peppers (red and green), sliced into strips
• 3 cloves fresh garlic, minced
• ½ cup robust beef broth
• 2 tablespoons savory soy sauce
• 1 teaspoon aromatic dried oregano
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon coarse sea salt

Instructions

1. Pat the thinly sliced round steak completely dry with paper towels to ensure proper browning.
2. Season both sides of the steak evenly with coarse sea salt and freshly ground black pepper.
3. Heat rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Cook the steak in a single layer for 3-4 minutes per side until deeply browned and caramelized.
5. Transfer the cooked steak to a clean plate, leaving the flavorful drippings in the skillet.
6. Add thinly sliced sweet yellow onion to the hot skillet and cook for 4 minutes until slightly softened.
7. Stir in the colorful bell pepper strips and cook for another 3 minutes until they begin to soften.
8. Add minced fresh garlic and cook for exactly 1 minute until fragrant but not browned.
9. Pour in robust beef broth and savory soy sauce, scraping up all the browned bits from the bottom of the pan.
10. Sprinkle aromatic dried oregano over the vegetable mixture and stir to combine.
11. Return the cooked steak to the skillet, nestling it into the peppers and onions.
12. Reduce heat to low, cover the skillet, and simmer for 8 minutes to allow flavors to meld.

Comforting doesn’t even begin to describe how the tender steak melts against the crisp-tender peppers and sweet caramelized onions. The savory sauce clinging to every bite makes this perfect served over fluffy mashed potatoes or tucked into warm tortillas for a quick steak sandwich alternative that always disappears faster than I can make it.

Herb-Infused Round Steak in the Crock Pot

Craving something hearty that practically cooks itself? This herb-infused round steak has become my go-to for busy weeknights when I want that slow-cooked comfort without hovering over the stove. I actually discovered this recipe after my crock pot became my best kitchen friend during those chaotic days when even thinking about dinner felt overwhelming.

Ingredients

• 2 pounds well-marbled round steak
• 1 cup rich beef broth
• 1/2 cup dry red wine
• 3 tablespoons extra virgin olive oil
• 2 tablespoons Worcestershire sauce
• 4 cloves fresh garlic, minced
• 1 large yellow onion, thinly sliced
• 2 teaspoons dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

1. Pat the well-marbled round steak completely dry with paper towels to ensure a good sear.
2. Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the round steak for 3-4 minutes per side until deeply browned, working in batches if necessary to avoid overcrowding.
4. Transfer the seared steak to your crock pot, arranging it in a single layer.
5. Scatter 1 large thinly sliced yellow onion and 4 minced fresh garlic cloves evenly over the steak.
6. In a medium bowl, whisk together 1 cup of rich beef broth, 1/2 cup of dry red wine, and 2 tablespoons of Worcestershire sauce until fully combined.
7. Pour the liquid mixture over the steak and vegetables in the crock pot.
8. Sprinkle 2 teaspoons of dried rosemary, 1 teaspoon of dried thyme, 1/2 teaspoon of coarse sea salt, and 1/4 teaspoon of freshly cracked black pepper evenly over everything.
9. Cover and cook on low heat for 6-7 hours until the steak is fork-tender and easily shreds with gentle pressure.
10. During the final 30 minutes of cooking, create a slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl until completely smooth.
11. Stir the cornstarch slurry into the crock pot liquid and continue cooking uncovered for the remaining 30 minutes to thicken the sauce.

After the long, slow cook, the steak becomes incredibly tender, practically melting in your mouth while the herb-infused sauce develops deep, complex flavors. I love serving this over creamy mashed potatoes to soak up every bit of that rich gravy, or shredding the meat for the most amazing steak sandwiches the next day.

Round Steak with Red Wine Reduction

Finally, after testing countless steak recipes, I’ve perfected this round steak method that never fails to impress my dinner guests—it’s become my go-to for date nights and special occasions when I want something elegant but approachable.

Ingredients

– 1.5 lbs round steak, about 1-inch thick
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 cloves aromatic garlic, minced
– 1 cup full-bodied dry red wine
– ½ cup rich beef broth
– 1 tablespoon cold unsalted butter
– 1 teaspoon fresh thyme leaves

Instructions

1. Pat the 1.5 lbs round steak completely dry with paper towels on both sides.
2. Rub the steak evenly with 2 tablespoons rich extra virgin olive oil.
3. Season both sides generously with 1 teaspoon coarse kosher salt and ½ teaspoon freshly cracked black pepper.
4. Preheat a heavy skillet over medium-high heat until water droplets sizzle immediately upon contact.
5. Place the seasoned steak in the hot skillet and sear undisturbed for 4 minutes until a deep brown crust forms.
6. Flip the steak using tongs and cook for another 4 minutes until the internal temperature reaches 135°F for medium-rare.
7. Transfer the cooked steak to a cutting board and let it rest for exactly 8 minutes—this keeps the juices inside.
8. Reduce the skillet heat to medium and add 2 cloves minced aromatic garlic, cooking for 30 seconds until fragrant.
9. Pour in 1 cup full-bodied dry red wine, scraping up all the browned bits from the pan bottom with a wooden spoon.
10. Simmer the wine for 3-4 minutes until reduced by half and slightly thickened.
11. Stir in ½ cup rich beef broth and 1 teaspoon fresh thyme leaves, simmering for 2 more minutes.
12. Remove the skillet from heat and swirl in 1 tablespoon cold unsalted butter until the sauce becomes glossy.
13. Slice the rested steak against the grain into ¼-inch thick pieces.
14. Arrange the sliced steak on plates and drizzle generously with the red wine reduction. Perfectly tender slices of steak soak up that deep, wine-infused sauce, creating a restaurant-quality experience at home—I love serving this over creamy mashed potatoes to catch every last drop of the reduction.

Slow Cooker Round Steak Tacos

Warm, tender beef tacos are the ultimate comfort food in our household, especially when they practically cook themselves in the slow cooker. I first discovered this method during a busy week when my toddler decided sleep was optional, and it’s been my go-to ever since for stress-free, flavorful meals that make everyone happy.

Ingredients

– 2 pounds of well-marbled round steak, cut into 1-inch strips
– 1 large yellow onion, thinly sliced into half-moons
– 4 cloves of fresh garlic, minced
– 2 tablespoons of rich extra virgin olive oil
– 1 cup of robust beef broth
– 2 tablespoons of smoky chili powder
– 1 teaspoon of earthy ground cumin
– 1 teaspoon of sweet paprika
– 1/2 teaspoon of coarse kosher salt
– 1/4 teaspoon of freshly cracked black pepper
– 8 small corn tortillas, warmed
– Fresh cilantro leaves for garnish
– Creamy avocado slices for serving
– Crumbled cotija cheese for topping
– Zesty lime wedges for squeezing

Instructions

1. Pat the round steak strips completely dry with paper towels to ensure proper browning.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the steak strips in a single layer for 3-4 minutes per side until deeply browned, working in batches to avoid overcrowding.
4. Transfer the seared steak to your slow cooker insert using tongs.
5. Add the thinly sliced yellow onion and minced garlic to the same skillet, cooking for 4-5 minutes until softened and fragrant.
6. Pour the beef broth into the skillet, scraping up all the browned bits from the bottom with a wooden spoon.
7. Add the smoky chili powder, earthy cumin, sweet paprika, coarse salt, and cracked pepper to the skillet, stirring to combine.
8. Pour the entire skillet contents over the steak in the slow cooker.
9. Cover and cook on LOW for 6-7 hours until the steak shreds easily with two forks.
10. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
11. Shred the cooked steak directly in the slow cooker using two forks, mixing it with the cooking liquid.
12. Serve the shredded steak in warmed tortillas, topped with fresh cilantro, avocado slices, crumbled cotija, and a squeeze of lime.

A perfect balance of tender, shredded beef and warm, slightly charred tortillas makes these tacos irresistible. The slow cooking method ensures every bite is infused with deep, smoky flavors that meld beautifully with the fresh toppings. For a fun twist, try serving the leftover meat over crispy tostadas or mixed into breakfast scrambles the next morning.

Round Steak and Rice Casserole

There’s something so comforting about a casserole that simmers away in the oven while you go about your day, filling the house with the most incredible aromas. This Round Steak and Rice Casserole has been my go-to Sunday supper for years, ever since my neighbor shared her version during a particularly hectic week when I needed both comfort and convenience.

Ingredients

• 1 ½ pounds tender round steak, cut into 1-inch cubes
• 1 cup long-grain white rice, uncooked
• 2 cups rich beef broth
• 1 cup creamy condensed cream of mushroom soup
• 1 medium yellow onion, finely diced
• 2 cloves aromatic garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• ½ cup frozen peas
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 ½ pounds of cubed round steak to the hot skillet, arranging pieces in a single layer without crowding. Tip: Don’t overcrowd the pan or the meat will steam instead of sear.
4. Sear the steak for 2-3 minutes per side until deeply browned, then transfer to the prepared baking dish.
5. In the same skillet, add the finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
6. Add the minced garlic and cook for 1 minute until aromatic but not browned.
7. Stir in 1 cup of uncooked long-grain white rice, coating it with the onion and garlic mixture.
8. Pour in 2 cups of rich beef broth and 1 cup of creamy condensed cream of mushroom soup, stirring to combine.
9. Add 1 tablespoon of Worcestershire sauce, 1 teaspoon of smoked paprika, and ½ teaspoon of freshly ground black pepper, mixing thoroughly.
10. Bring the mixture to a gentle simmer, then immediately pour it over the seared steak in the baking dish. Tip: The brief simmer helps the flavors meld before baking.
11. Cover the baking dish tightly with aluminum foil and bake at 350°F for 45 minutes.
12. Remove the foil and stir in ½ cup of frozen peas. Tip: Adding the peas at the end keeps them bright green and perfectly tender.
13. Return to the oven uncovered and bake for an additional 15 minutes until the rice is tender and most liquid is absorbed.
14. Let the casserole rest for 10 minutes before serving to allow the rice to fully absorb any remaining liquid.
15. Garnish with fresh parsley before serving.

Hearty and satisfying, this casserole emerges with tender steak that melts in your mouth and rice that’s absorbed all the rich, savory flavors. The peas add just the right pop of sweetness and color to balance the deep umami notes. I love serving it straight from the baking dish with a simple green salad for a complete meal that always brings everyone to the table.

Round Steak with Tomato Basil Sauce

Keeping it real—some nights call for a meal that feels fancy but comes together without the fuss. That’s exactly why this round steak with tomato basil sauce has become my go-to for impressing guests (or just treating myself) on a busy weeknight. I first whipped it up during a last-minute dinner panic, and now it’s a staple in my kitchen rotation.

Ingredients

– 1.5 lbs thinly sliced round steak
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed San Marzano tomatoes
– 1/4 cup fresh basil leaves, chopped
– 1 tsp granulated sugar
– 1/2 cup dry red wine
– 1 cup low-sodium beef broth
– Salt and freshly ground black pepper to taste

Instructions

1. Pat the round steak dry with paper towels and season both sides generously with salt and freshly ground black pepper.
2. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the steak for 3–4 minutes per side until a deep brown crust forms, then transfer to a plate.
4. Reduce heat to medium and add the remaining olive oil to the same skillet.
5. Sauté the finely diced yellow onion for 5 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 minute until golden but not browned.
7. Pour in the dry red wine, scraping up any browned bits from the pan bottom with a wooden spoon.
8. Simmer the wine for 2 minutes until reduced by half.
9. Add the crushed San Marzano tomatoes, low-sodium beef broth, and granulated sugar, stirring to combine.
10. Bring the sauce to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes until slightly thickened.
11. Return the seared steak to the skillet, nestling it into the sauce.
12. Cover and simmer for 15 minutes until the steak is tender and easily pierced with a fork.
13. Stir in the chopped fresh basil leaves and cook for 1 final minute.
14. Remove from heat and let rest for 5 minutes before serving.

Velvety and rich, the tomato basil sauce clings to every tender slice of steak, offering a bright acidity that balances the hearty meat. For a cozy twist, I love serving it over creamy polenta or alongside crusty bread to soak up every last drop of sauce—it’s a meal that always feels like a hug in a bowl.

Slow Cooker Round Steak and Green Beans

My slow cooker has become my kitchen superhero, especially on those busy weeknights when I’m juggling work deadlines and family schedules. Just last Tuesday, I threw this comforting round steak and green beans dish together in minutes before heading out for school pickup, and came home to the most incredible aroma filling our entire house. There’s something magical about transforming simple ingredients into a tender, flavorful meal with minimal effort.

Ingredients

– 2 pounds well-marbled beef round steak, cut into 1-inch strips
– 1 pound fresh green beans, ends trimmed
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup rich beef broth
– 2 tablespoons Worcestershire sauce
– 1 tablespoon tomato paste
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons all-purpose flour
– 2 tablespoons extra virgin olive oil

Instructions

1. Pat the beef round steak strips completely dry with paper towels to ensure proper browning.
2. In a medium bowl, combine the flour, coarse sea salt, and freshly ground black pepper.
3. Dredge each beef strip thoroughly in the flour mixture, shaking off any excess.
4. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Working in batches to avoid overcrowding, sear the beef strips for 2-3 minutes per side until deeply browned.
6. Transfer the seared beef to your slow cooker, arranging in an even layer.
7. Add the thinly sliced yellow onion and minced garlic to the same skillet, cooking for 3-4 minutes until fragrant and slightly softened.
8. Stir in the tomato paste and cook for 1 minute until it darkens slightly in color.
9. Pour in the rich beef broth and Worcestershire sauce, scraping up all the browned bits from the skillet bottom.
10. Bring the liquid to a simmer, then carefully pour everything over the beef in the slow cooker.
11. Arrange the trimmed green beans evenly over the beef mixture.
12. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the beef is fork-tender.
13. During the last 30 minutes of cooking, remove the lid to allow the sauce to thicken slightly.
14. Taste and adjust seasoning if needed before serving.

During those final minutes of cooking, the beef becomes so tender it practically falls apart when you touch it with a fork, while the green beans maintain just enough crispness to provide wonderful textural contrast. I love serving this over creamy mashed potatoes to soak up every bit of the rich, savory sauce, or sometimes I’ll shred the beef and serve it in warm tortillas for a completely different meal experience.

Round Steak with Balsamic Glaze

Perfectly seared round steak with a glossy balsamic glaze has become my go-to weeknight dinner that feels anything but ordinary. I first discovered this combination when trying to impress some friends with minimal effort, and now it’s my secret weapon for turning an affordable cut into something truly special. There’s something magical about how the tangy-sweet glaze caramelizes against the savory beef that keeps me coming back to this recipe again and again.

Ingredients

• 1 ½ pounds thick-cut round steak
• 2 tablespoons rich extra virgin olive oil
• 4 cloves aromatic fresh garlic, minced
• ½ cup aged balsamic vinegar
• 2 tablespoons pure maple syrup
• 1 teaspoon coarse kosher salt
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon creamy unsalted butter
• 2 tablespoons finely chopped fresh parsley

Instructions

1. Pat the thick-cut round steak completely dry with paper towels to ensure a perfect sear.
2. Season both sides of the steak generously with coarse kosher salt and freshly cracked black pepper.
3. Heat rich extra virgin olive oil in a heavy-bottomed skillet over medium-high heat until shimmering hot, about 2 minutes.
4. Sear the steak for 4-5 minutes per side until a deep brown crust forms, resisting the urge to move it while searing.
5. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute evenly.
6. Reduce the skillet heat to medium and add minced aromatic fresh garlic, cooking for 30 seconds until fragrant.
7. Pour in aged balsamic vinegar and pure maple syrup, scraping up all the browned bits from the pan bottom.
8. Simmer the glaze for 3-4 minutes until it thickens enough to coat the back of a spoon.
9. Whisk in creamy unsalted butter until the glaze becomes glossy and smooth.
10. Slice the rested steak against the grain into ¼-inch thick strips.
11. Arrange the sliced steak on a platter and drizzle generously with the warm balsamic glaze.
12. Sprinkle with finely chopped fresh parsley just before serving.

Resting the steak before slicing gives you the most tender bite, with the balsamic glaze creating a beautiful sweet-tangy contrast against the savory beef. The caramelized exterior gives way to juicy, pink-centered slices that pair wonderfully with creamy mashed potatoes or a simple arugula salad. I love serving this family-style with extra glaze on the side for dipping—it always disappears faster than I can refill the platter!

Round Steak and Caramelized Onions

Craving something that feels like a warm hug after a long day? I recently rediscovered this round steak recipe during a rainy weekend when my usual meal prep felt uninspired. There’s something magical about how caramelized onions transform simple ingredients into pure comfort food.

Ingredients

• 1 ½ pounds round steak, sliced against the grain into ½-inch strips
• 2 large yellow onions, thinly sliced into uniform half-moons
• 3 tablespoons rich extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon Worcestershire sauce
• ½ cup robust beef broth
• 2 cloves fresh garlic, minced
• 1 teaspoon coarse kosher salt
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon all-purpose flour
• 2 tablespoons chopped fresh parsley

Instructions

1. Season the round steak strips evenly with coarse kosher salt and freshly cracked black pepper on both sides.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the seasoned steak strips in a single layer, working in batches to avoid overcrowding, and sear for 3 minutes per side until deeply browned.
4. Transfer the seared steak to a clean plate, retaining all the flavorful drippings in the skillet.
5. Reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil along with 2 tablespoons of unsalted butter to the same skillet.
6. Add the thinly sliced yellow onions and cook, stirring occasionally, for 15 minutes until they begin to soften and turn translucent.
7. Sprinkle 1 tablespoon of all-purpose flour over the onions and cook for 1 minute while stirring constantly to create a light roux.
8. Add 2 cloves of minced fresh garlic and cook for 30 seconds until fragrant but not browned.
9. Pour in ½ cup of robust beef broth and 1 tablespoon of Worcestershire sauce, scraping up any browned bits from the skillet bottom.
10. Return the seared steak strips and any accumulated juices to the skillet, stirring to coat everything in the onion mixture.
11. Simmer uncovered for 8 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
12. Remove from heat and stir in 2 tablespoons of chopped fresh parsley.

Serve this immediately over creamy mashed potatoes or buttery egg noodles. The tender steak practically melts against the sweet, deeply caramelized onions, while the pan sauce brings everything together in the most satisfying way. Sometimes I’ll even pile leftovers onto a crusty roll for an incredible next-day sandwich that might just be better than the original meal.

Slow Cooker Round Steak Parmesan

Every time I share this recipe with friends, they’re amazed that something so elegant comes from my trusty slow cooker. Especially on busy weekdays when I’m juggling work and family, this dish has become my secret weapon for delivering restaurant-quality comfort food with minimal effort.

Ingredients

• 2 pounds tender round steak, sliced against the grain into 1-inch thick pieces
• 1 cup rich marinara sauce with visible herb flecks
• 1 cup freshly shredded mozzarella cheese with that perfect stretch
• ½ cup finely grated Parmesan cheese with its signature nutty aroma
• ½ cup seasoned Italian breadcrumbs with golden specks
• 2 large farm-fresh eggs with vibrant yellow yolks
• 3 tablespoons extra virgin olive oil with fruity notes
• 2 cloves aromatic garlic, minced to release their pungent oils
• 1 teaspoon dried oregano with its earthy fragrance
• ½ teaspoon freshly ground black pepper with its subtle heat
• ½ teaspoon flaky sea salt for balanced seasoning

Instructions

1. Pat the round steak pieces completely dry with paper towels to ensure proper browning.
2. Whisk the farm-fresh eggs in a shallow bowl until fully combined and slightly frothy.
3. Combine the seasoned Italian breadcrumbs with finely grated Parmesan cheese in a separate shallow dish.
4. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
5. Dip each steak piece first in the egg mixture, letting excess drip off, then coat thoroughly in the breadcrumb-Parmesan mixture.
6. Working in batches, brown the coated steak pieces for 2-3 minutes per side until golden brown, adding remaining oil as needed.
7. Transfer the browned steak to your slow cooker, arranging in a single layer.
8. Tip: Don’t overcrowd the skillet when browning—this ensures each piece gets that perfect crispy crust rather than steaming.
9. Stir the minced garlic and dried oregano into the rich marinara sauce until well incorporated.
10. Pour the seasoned marinara sauce evenly over the steak pieces in the slow cooker.
11. Cover and cook on LOW heat for 6 hours until the steak becomes fork-tender.
12. Sprinkle the freshly shredded mozzarella cheese evenly over the top during the final 30 minutes of cooking.
13. Tip: Wait until the end to add cheese—this prevents it from breaking down and becoming greasy during the long cooking time.
14. Let the dish rest for 10 minutes after cooking to allow the sauce to thicken slightly.
15. Tip: That resting time is crucial—it lets the steak reabsorb some juices for maximum tenderness.
16. Garnish with remaining Parmesan cheese and freshly ground black pepper before serving.

But what really makes this dish special is how the slow cooking transforms the round steak into something incredibly tender while the Parmesan crust maintains its satisfying texture. Serve it over creamy polenta or alongside roasted vegetables for a complete meal that feels both comforting and sophisticated.

Round Steak with Garlic Mashed Potatoes

Craving something that feels like a warm hug after a long day? I recently rediscovered this classic comfort meal when digging through my grandmother’s old recipe box, and let me tell you – some things just never go out of style. There’s something magical about the way tender beef and creamy potatoes come together on a plate.

Ingredients

– 1 ½ pounds round steak, cut into 4 portions
– 4 large russet potatoes, peeled and quartered
– 6 cloves fresh garlic, minced
– ½ cup heavy cream, warmed
– 4 tablespoons unsalted butter, divided
– 2 tablespoons rich extra virgin olive oil
– 1 cup low-sodium beef broth
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons fresh parsley, chopped

Instructions

1. Pat the round steak portions completely dry with paper towels and season both sides generously with coarse kosher salt and freshly cracked black pepper.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the steak portions for 4 minutes per side until they develop a deep golden-brown crust, working in batches if necessary to avoid overcrowding the pan.
4. Remove the steaks from the skillet and set aside on a clean plate, keeping all the flavorful browned bits in the pan.
5. Pour 1 cup of low-sodium beef broth into the hot skillet, scraping up all the browned bits from the bottom with a wooden spoon.
6. Return the steaks to the skillet, reduce heat to low, cover, and simmer gently for 45 minutes until fork-tender.
7. While the steak simmers, place the peeled and quartered russet potatoes in a large pot and cover with cold water by 2 inches.
8. Bring the potatoes to a rolling boil over high heat, then reduce to a steady simmer and cook for 20-25 minutes until they pierce easily with a fork.
9. Drain the potatoes completely and return them to the hot pot for 1 minute to evaporate any remaining moisture – this makes for fluffier mashed potatoes.
10. Mash the hot potatoes with 2 tablespoons of unsalted butter and the minced fresh garlic until smooth.
11. Gradually pour in the warmed heavy cream while continuing to mash until the potatoes reach your desired creamy consistency.
12. Stir in the chopped fresh parsley just before serving for a bright, fresh flavor contrast.
13. Plate the garlic mashed potatoes and top with the tender round steak, spooning the rich pan juices over everything.
Zesty garlic permeates every bite of those velvety potatoes, creating the perfect contrast to the deeply savory, falling-apart tender steak. I love serving this with roasted green beans for some crisp texture, and honestly? The leftovers might be even better the next day when all those flavors have really melded together.

Summary

Savor the convenience of these 20 delicious round steak crock pot recipes—perfect for making busy weeknights feel effortless and flavorful. We hope you find new family favorites among these comforting dishes! Give them a try, then share your thoughts in the comments below and pin your top picks on Pinterest to inspire fellow home cooks.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.