Description

This Savory Round Steak and Gravy recipe is perfect for cozy family dinners, featuring tender beef top round slow-cooked with flavorful vegetables and a rich, savory gravy. The slow cooking process ensures the steak becomes fork-tender, while the combination of soy sauce and molasses adds a deep umami sweetness that pairs perfectly with mashed potatoes or egg noodles.

Ingredients

Scale

Beef and Coating

2 pounds Beef Top Round Steak, sliced into strips
1/2 cup All-Purpose Flour
1 teaspoon Salt
1 teaspoon Pepper

Vegetables and Additions

1 medium Onion, sliced (yellow or sweet)
1 medium Green Pepper, sliced (or your favorite bell pepper)
1 can Diced Tomatoes (with juices; low-sodium or fire-roasted preferred)
1 cup Sliced Mushrooms (fresh or jarred)
1/4 cup Soy Sauce (tamari for gluten-free alternative)
2 tablespoons Molasses (can substitute with honey)

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Instructions

Prepare the steak: In a large bowl, toss the beef top round steak strips with the all-purpose flour, salt, and pepper until each strip is evenly coated and glistening with flour. This coating helps thicken the gravy later.
Layer ingredients in slow cooker: Place the coated steak strips in the bottom of the slow cooker. Add a layer of sliced onion followed by the green pepper slices. Pour in the canned diced tomatoes with their juices, then add the sliced mushrooms on top. Finally, drizzle the soy sauce and molasses evenly over all the ingredients.
Slow cook the dish: Cover the slow cooker with its lid and set it on low heat. Allow the mixture to cook undisturbed for 6 to 8 hours, which will tenderize the steak thoroughly and meld the flavors into a rich gravy.
Serve: Once cooked, serve the savory round steak and gravy hot over cooked egg noodles or creamy mashed potatoes for a comforting family meal.

Notes

For gluten-free options, substitute tamari for soy sauce and ensure the all-purpose flour is gluten-free.
Molasses can be replaced with honey for a milder sweetness.
Feel free to add fresh herbs like thyme or rosemary in the slow cooker for extra aroma.
This recipe can be doubled to feed more people; adjust cooking time slightly if needed.
Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.