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.
