Round Steak Crock Pot Casserole
Transform your dinner routine with this hearty and flavorful Round Steak Crock Pot Casserole, a comfort food classic designed to please the whole family. Tender, melt-in-your-mouth round steak is layered atop a medley of potatoes, carrots, and onions, then slow-cooked to perfection in a rich, savory sauce made with cream of mushroom soup and beef broth. Enhanced with warm spices like paprika, garlic powder, and onion powder, and seared to lock in flavor, this easy-to-prepare crock pot recipe is ideal for busy weeknights or cozy weekend meals. Simply set it and forget it—after 8 hours of slow cooking, you’ll be rewarded with a meal that’s as comforting as it is satisfying. Serve this one-pot wonder piping hot, and watch it disappear from plates in no time! Perfect for family dinners, meal prepping, or sharing at potlucks, this casserole is a must-try for fans of slow cooker recipes.
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Recipe Information
Ingredients
- 2 pounds round steak
- 1 large yellow onion
- 4 medium potatoes
- 3 medium carrots
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
Instructions
Trim any excess fat from the round steak and cut it into serving-sized pieces.
Season the steak pieces with salt, black pepper, garlic powder, onion powder, and paprika. Sprinkle both sides evenly.
Dredge the seasoned steak pieces in all-purpose flour, ensuring a light and even coating.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the steak pieces on both sides until browned. This step is for flavor, so you don’t need to cook the steak through.
Peel and slice the onion into thin rings. Peel and cut the potatoes into 1-inch cubes. Peel and slice the carrots into 1-inch pieces.
In the bottom of the crock pot, layer the potatoes, carrots, and onions evenly.
Place the seared steak pieces on top of the vegetables in the crock pot.
In a medium bowl, whisk together the cream of mushroom soup and beef broth until smooth. Pour the mixture over the steak and vegetables in the crock pot.
Cover the crock pot with the lid and cook on low heat for 8 hours, or until the steak is fork-tender and the vegetables are fully cooked.
Stir gently before serving to distribute the sauce evenly. Adjust seasoning with additional salt and pepper, if needed.
Serve warm as a comforting main dish. Enjoy!
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.1 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1298 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
