Prep 20 mins
Cook 7 hrs
this is a great dinner for a cool, cold evening, it enough for 8 servings depending on how you decide to cut it.
- 1 -1 1⁄2 lb boneless round steak
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon seasoned pepper
- 8 -10 medium red potatoes, unpeeled, and halved
- 1 cup baby carrots
- 1 onion, sliced
- 1 (15 ounce) can stewed tomatoes
- 1 (12 ounce) jar beef gravy
- Cut steaks in 6-8 serving size pieces, season with seasoned salt, and pepper, and brown in a non-stick skillet.
- Layer steak pieces, potatoes, carrots and onion in slow cooker.
- In a large bowl, combine tomatoes, and beef gravy and spoon over vegetables.
- Cover and cook on low for 7-8 hours.
We found this to be pretty ordinary. It was good, but my carrots were not done, so I had to cook it longer. Thank you for posting, but I don't think I will be making this again.
I am not sure why, but we did not care for this all that much when it was first cooked - the only change I made was to use my own gravy, as we need to watch sodium, as well as to use no-salt seasoning with just a touch of salt. But a few days later I reheated the leftovers, and swirled a good spoonful of mascarpone into the gravy - that smoothed out the flavor and made the gravy good enough to slurp. It's all a bit of mystery and I will try this again some time when I perhaps won't be so distracted, in case it was something I did.
This made a very tender piece of meat and was very well flavored. I had a small problem with the gravy, I didn't get any, LOL. I'm taking the blame for this as I didn't have canned gravy and made some up using a gravy mix. It just sort of vanished in the cooking and I ended up with a thin semi clear broth like juice. Now, I could have removed the meat and veggies and thickened that juice with more gravy mix but I was just too lazy and I am in no way blaming the recipe. It still tasted great! I used whole tiny Yukon Gold spuds. I'll make this again but be sure to have the ask for gravy next time.