Prep 20 mins
Cook 4 hrs
This recipe uses round steak which is economical but a bit tough. The long cooking time in the Crock Pot helps to soften the meat up until it is fork tender. If you wanted you could add carrots and onions, but I just did potatoes with this one. I found the idea for this recipe on a Crock Pot blog, but I didn't have all the right ingredients, so I changed it up for what I did have. This is really good, and so simple to prepare, you can have Sunday dinner in the middle of the week!
- 2 tablespoons steak sauce (A-1)
- 2 tablespoons spicy brown mustard
- 4 -6 medium potatoes, scrubbed and quartered
- 2 1⁄2-3 lbs round steaks, trimmed and cut in 4-5 pieces
- 1⁄2 cup beef broth
- Put scrubbed and quartered potatoes in Crock Pot.
- Mix mustard and A-1 Sauce.
- Paint meat with A-1 Sauce mixture.
- At this point you could put the whole thing in the fridge overnight and put it on to cook in the morning.
- When ready to cook, pour the beef broth over the top of the meat.
- Cook on low 6-8 hours, or high for 4-6. If you start with frozen meat, it will probably take the longer amount of time. I forgot to turn mine on until late, so I cooked it on high 2 hours, and then turned it back to low for another 3 hours and it was perfect.
Tastes really good even two days later. I am going to try it again with more A-1, carrots, and onion. Very tender.
My Husband and I loved this recipe !!! I made it as written only I cooked it on HIGH for 5 hours. The meat was falling apart tender. It was delicious ! Thank you.
I ended up with quite a few changes on this recipe. I took the chefs advise and added baby carrots and onion slices to the potatoes. I ended up with a whole can of beef broth to make up for the addition of the veggies. I also added a few splashes of Lea & Perrin, black pepper, a few splashes of red wine ;), 1 tablespoon of parsley, 1 tsp garlic, 1 bay leaf...and extra A1 sauce and hot and spicy brown mustard. The end result was delish and devoured totally! Not sure this is what the chef had in mind with this recipe...I loved it and will make again. Thanks so much for a great idea! ~Made for Pick A Chef Spring 2009~