How to Cook Bottom Round Steak in the Crock-Pot or Oven

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It may not be a premium cut of meat, but with a little work, you can transform a bottom round steak into a premium steak dinner. Cooked in a Crock-Pot or slow-cooked in the oven, round steak will shed its toughness and become surprisingly soft and tender. Onions are a natural cooking companion for this dish, so whether you choose to suit it up for a formal dinner or downshift it to informality, you’ll enjoy subjecting this steak to an identity crisis.

Things You'll Need

  • 3- to 4-pound bottom round steak (rinsed and patted dry)
  • Onions
  • Skillet
  • Olive oil
  • Minced garlic (optional)
  • Meat mallet
  • Salt
  • Pepper
  • Bowl
  • Cream of mushroom soup
  • Thyme (optional)
  • Crock-Pot or roasting pan
  • Nonfat cooking spray
  • Brown or even caramelize some onions in a skillet with olive oil. Add a little minced garlic just as the onions finish cooking, if you wish. Set the onions aside.

  • Slice the round steak into at least four to six pieces and tenderize them with a meat mallet. Sprinkle the pieces with salt and pepper and brown them in the same skillet with some additional olive oil.

  • Pour the meat juices from the skillet into a bowl. Add a can of cream of mushroom soup and a little water. Don’t thin this gravy too much; it will thin greatly and blanket the steak gently as it cooks. Sprinkle in some thyme, if you wish, for more flavor.

  • Set the Crock-Pot to “high” or your oven to 325 degrees Fahrenheit. Put the steak pieces in a Crock-Pot or a deep oven roasting pan sprayed with nonfat cooking spray. Put the onions on top, as well as some fresh mushrooms, if you wish. Pour the soup mixture on top. Cover the Crock-Pot and reduce the temperature to “low” after one hour.

  • Cook the steak in the Crock-Pot for about eight hours or in the oven for about three hours. Check the steak during the last half hour to assess its done-ness and to make any last-minute seasoning adjustments. For example, you may wish to add some more salt or pepper or fire it up with a dash of red pepper flakes.

Tips & Warnings

  • Give this steak a real identity crisis by treating it as a formal steak dinner — with mashed potatoes and a vegetable on the side — or piling slices on crusty bread for steak sandwiches.

References

  • Photo Credit Ciaran Griffin/Stockbyte/Getty Images
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