By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 8
249 cal · 480 min
Round Steak Casserole
Recipe GLPR4ca52c2e5f1ec6
A hearty slow-cooker casserole featuring tender round steak braised with potatoes, green beans, and tomatoes in a savory sauce. This comforting one-pot meal is perfect for family dinners and develops rich flavors as it simmers low and slow.
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Ingredients
2 pounds round steak, cut 1/2 inch thick
1 teaspoon garlic salt
Salt and black pepper to taste
1 medium onion, thinly sliced
3 medium potatoes, peeled and quartered
1 can (14.5 ounces) low-sodium French-style green beans, drained
1 can (10.5 ounces) low-sodium tomato soup
1 can (14.5 ounces) low-sodium whole peeled tomatoes
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Pat the round steak dry with paper towels. Season both sides generously with garlic salt, salt, and black pepper.
Cut the seasoned steak into serving-sized pieces and place them in a large slow cooker. Separate the sliced onion into individual rings and add them to the slow cooker with the steak.
Add the quartered potatoes and drained green beans to the slow cooker.
Pour the tomato soup and canned tomatoes (with their juices) over the steak, vegetables, and onions. Gently stir to combine.
Cover the slow cooker and cook on LOW setting for 8 hours, until the steak is very tender and breaks easily with a fork (internal temperature should reach 160°F or higher).
During the last 30 minutes of cooking, if the casserole appears too liquid, carefully remove the lid to allow excess moisture to evaporate while continuing to cook uncovered.
Comments
This is a straightforward one-dish dinner that checks all the boxes for Charlotte grocery shopping: round steak and potatoes are standard at every major chain (Harris Teeter, Kroger, Food Lion, Walmart, ALDI all stock them), and canned tomato soup and tomatoes mean no special stops. At roughly $1.50 to $2.00 per serving depending on steak price, it's solidly budget-friendly for a family of eight. The stated 480 minutes is honest—that's 8 hours of slow cooking in the oven, which means set it and forget it on a weekend, but plan ahead; it does not work as a weeknight sprint. The dish reheats beautifully and actually improves the next day, making it ideal for meal prep or a Sunday dinner that carries into the week.
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