Round Steak with Herbs
Recipe Source: Family Circle Slow Cooker Dinner's Ready When You Are Meals booklet. This was very good and as with any slow cooker recipe very easy to make. Nice supper for a really hot day when you don't want to use the stove. I made a nice fruit salad and asparagus to go along with this. I only cooked about 8 hours.
Recipe Source: Family Circle Slow Cooker Dinner's Ready When You Are Meals booklet. This was very good and as with any slow cooker recipe very easy to make. Nice supper for a really hot day when you don't want to use the stove. I made a nice fruit salad and asparagus to go along with this. I only cooked about 8 hours.
- Carbohydrate 37.3181282386961 g
- Cholesterol 143.022423133333 mg
- Fat 19.6014421872171 g
- Fiber 0.050980335854354 g
- Protein 38.7917874191776 g
- Saturated Fat 7.22736324494517 g
- Serving Size 1 1 Serving (301g)
- Sodium 90.6440987153646 mg
- Sugar 37.2671479028418 g
- Trans Fat 3.07521271189519 g
- Calories 491 calories
Step-by-step
- Trim fat from round steak and cut into serving size portions.
- Place onion in 3 1/2 to 4 quart slow cooker.
- Place meat over onion.
- In a small bowl, combine soup, oregano, thyme, and pepper.
- Pour over meat.
- Cover and cook on low setting for 10 to 12 hours or on high for 5 to 6 hours.
- To serve, cut steak into bite-size pieces.
- Toss steak and sauce with hot cooked noodles.
- If desired, garnish each serving with fresh oregano.
Steaming vapors release heavy herbaceous notes of dried thyme and crushed oregano the moment the slow cooker lid lifts after eight hours of uninterrupted heat. Cooking round steak presents a distinct chemical challenge because this lean cut from the rear leg contains abundant connective tissue made of collagen that requires prolonged thermal breakdown to achieve tenderness. When raw meat sits in a closed 3.5 to 4-quart vessel alongside condensed cream of celery soup, moisture cannot escape, trapping heat and steam to gently dissolve tough muscle fibers without boiling away the surrounding liquid. Dried oregano and thyme release fat-soluble volatile compounds into the dairy-heavy soup base, infusing the sauce with earthy phenolics that cut through the richness of the canned soup. Slicing the beef three-quarters of an inch thick ensures the pieces retain structural integrity rather than disintegrating completely during the long cooking window. Although low heat for ten to twelve hours yields the most uniform collagen dissolution, shortening the cycle to five or six hours on high forces a faster thermal transfer that can leave the exterior of the protein overcooked while the interior remains slightly resistant to the fork. Crushing the dried oregano between your palms before mixing it into the soup activates dormant essential oils, releasing sharp aromatics that would otherwise remain locked inside the dehydrated leaf structures.
Leftovers handle refrigeration exceptionally well for up to three days when stored in an airtight container, though the cooked noodles will absorb excess moisture from the sauce and require a splash of water during reheating. Freezing this prepared dish is not recommended because the starch in the condensed soup base tends to break down and separate into an unappealing watery grain upon thawing.
