Slow Cooker Round Steak with Gravy
Slow Cooker Round Steak with Gravy – Tender, Rich, and Comforting
There’s something timeless and deeply comforting about a good plate of round steak smothered in rich, velvety gravy. When done right, it’s pure magic. In this guide, I’ll take you step-by-step through everything you need to know to make Slow Cooker Round Steak with Gravy—whole or in parts—with all the secrets, techniques, variations, and appliances you could want.
- Full Recipe: Whole Slow Cooker Round Steak with Gravy
- Cooking Round Steak in Parts
- Temperature Settings – Whole vs. Partial Prep
- Cooking Time Breakdown
- Spices and Seasonings for Richness
- Calories and Nutrition
- Diet-Friendly Version of Round Steak with Gravy
- First Course Ideas Using Round Steak with Gravy
- Second Course Ideas and Meal Pairings
- Cooking in Different Appliances
- How to Store and Reheat
- FAQ – From My Experience
Full Recipe: Whole Slow Cooker Round Steak with Gravy
Ingredients:
- 2 lbs round steak (cut into serving-size pieces)
- 2 tbsp vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 packet onion soup mix
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
- 1 tsp dried thyme
Instructions:
- Sear the meat: In a skillet, heat oil and sear the steak on both sides until browned.
- Layer in slow cooker: Add onions and garlic to the bottom of the slow cooker. Place the browned steak on top.
- Mix the gravy base: In a bowl, whisk soup, broth, Worcestershire sauce, onion soup mix, thyme, salt, and pepper.
- Pour and cook: Pour the mixture over the steak. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
- Serve: Once fork-tender, serve with mashed potatoes, rice, or egg noodles.
Cooking Round Steak in Parts
Preparing Individual Cuts
If you’re working with smaller pieces or want to control portions:
- Brown and season each piece separately.
- Add to the cooker layered between onions and sauce.
- Cook time can be slightly reduced (6–7 hours on LOW).
Making Only the Gravy
Want to repurpose leftover steak or use other meats?
- Follow the gravy steps and cook for 2–3 hours on HIGH or until thickened.
- Pour over shredded meat or vegetables.
Temperature Settings – Whole vs. Partial Prep
Whole Steak
- Low: 7–8 hours
- High: 4–5 hours
Smaller Portions
- Low: 6–7 hours
- High: 3.5–4 hours
Keep in mind: Round steak is lean—it needs low and slow cooking to tenderize. Always check for fork tenderness.
Cooking Time Breakdown
| Method | Cook Time |
| Whole steak | 7–8 hrs LOW / 4–5 hrs HIGH |
| Cut portions | 6–7 hrs LOW / 3.5–4 hrs HIGH |
| Just gravy | 2–3 hrs HIGH |
Spices and Seasonings for Richness
- Essential Base: Salt, black pepper, garlic, onion
- Depth: Worcestershire, thyme, rosemary
- Bold Touch: Smoked paprika, crushed red pepper (optional)
- Creamy Richness: Add sour cream or heavy cream at the end for extra silkiness.
I often add a bay leaf or two for an herbaceous finish.
Calories and Nutrition
Approximate per serving:
- Calories: ~375–450 kcal
- Protein: 28g
- Fat: 20g
- Carbs: 10–15g (depending on the soup used)
To lighten the dish, see the diet-friendly version below.
Diet-Friendly Version of Round Steak with Gravy
Want to enjoy this classic without the heaviness?
Lean & Light Recipe Tips:
- Use low-sodium beef broth
- Substitute Greek yogurt for cream of mushroom soup
- Omit Worcestershire if reducing sodium
- Add extra onions, mushrooms, or celery for body and flavor
- Serve over cauliflower mash or steamed green beans
This version keeps the soul of the dish but sheds a few calories along the way.
First Course Ideas Using Round Steak with Gravy
Not just a second-course comfort meal—here’s how I’ve turned it into a starter:
- Steak Soup Cups: Shred leftovers into beef broth with diced potatoes and peas.
- Mini Gravy Toasts: Serve small pieces of steak on baguette slices with gravy.
Second Course Ideas and Meal Pairings
This dish really shines as a second course. Try it with:
- Creamy mashed potatoes
- Roasted root vegetables
- Buttery egg noodles
- Rice pilaf or herbed couscous
I always recommend serving with a hearty red wine or dark beer—it complements the savory richness perfectly.
Cooking in Different Appliances
Microwave
- Not ideal for cooking, but great for reheating
- Reheat in intervals, stirring gravy for even heating
Slow Cooker
- Best for tenderness and depth of flavor
Multicooker (Instant Pot)
- Use slow cook setting OR pressure cook for 40 minutes with natural release
Skillet
- Sear meat, simmer with gravy covered for 1.5–2 hrs on low
Oven
- Use a Dutch oven at 325°F (160°C) for 2.5–3 hours
Clay Pot or Casserole Dish
- Cover tightly with foil
- Bake at 325°F for 3 hours
How to Store and Reheat
- Fridge: Up to 4 days in airtight container
- Freezer: Freeze in portions with gravy, good for 2–3 months
- Reheat: Gently in skillet or microwave with a splash of broth
FAQ – From My Experience
How do I keep round steak from drying out?
On my end, I always make sure it’s well-browned before slow cooking and completely submerged in the gravy base. That keeps it moist and prevents over-drying.
Can I skip searing the meat?
You can—but from experience, searing adds a deep, caramelized flavor that really enhances the final dish.
What’s the best cut for this if I can’t find round steak?
I’ve swapped in chuck steak or blade roast with excellent results—they have more marbling and stay juicy.
Can I use cream of chicken instead of mushroom soup?
Yes, I’ve tried it—it gives a lighter, slightly sweeter flavor. Still very comforting!
How can I make the gravy thicker?
I always add 1 tbsp cornstarch + 2 tbsp water slurry during the last 30 minutes if I want a thicker gravy.
What vegetables go well in this dish?
From years of cooking this, carrots, mushrooms, and baby potatoes work best. Add them early so they soften fully.
Is it okay to cook this overnight?
Yes, I’ve done overnight cooking on LOW for 8 hours and it came out perfect. Just keep it on WARM until serving.
Can I add red wine to the sauce?
Absolutely. I’ve added ¼ cup of dry red wine during cooking—it brings in depth and a lovely aroma.
How do I know when it’s done?
The meat should pull apart easily with a fork. If not, give it another 30–60 minutes.
Can I use this recipe for pork?
Yes, I’ve made this with boneless pork chops—reduce the cook time slightly, but the flavor is great.
Is Worcestershire necessary?
Not strictly—but I always add it. It gives the gravy a rich umami punch that balances everything.
Not strictly—but I always add it. It gives the gravy a rich umami punch that balances everything.
Yes, and I often do. Freeze in single-serving containers for quick lunches.
How do I prevent the gravy from curdling?
Don’t add cream or sour cream until the end, and stir well. I learned this the hard way early on!
Can I make it spicy?
Of course—add chili flakes, cayenne, or chipotle. I’ve done this for guests who wanted a kick.
What’s the best way to serve this at a dinner party?
I plate the steak over mashed potatoes, spoon on the gravy, and garnish with chopped parsley. It looks and tastes impressive with minimal effort.
