Ingredients
- 2 lbs beef round steak, cut into serving-size pieces
- 1 can condensed tomato soup, 10.5 oz
- 1 can diced tomatoes, 14.5 oz
- 1 medium yellow onion, sliced
Instructions
Arrange the beef round steak pieces in the bottom of your slow cooker. Try to lay them out in a single layer if possible, though some overlap is fine. If the pieces are very large, cut them into smaller portions so they cook evenly.
Spread the sliced onion evenly over the beef. The onions will soften and release their natural sweetness as they cook.
In a bowl, combine the condensed tomato soup and diced tomatoes. Stir until well mixed. Stirring the soup and tomatoes together first ensures the sauce is evenly blended and coats all the meat.
Pour the tomato mixture over the beef and onions, covering the meat as evenly as possible. Use a spoon to spread the sauce so that all the pieces are coated.
Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is fork-tender. Resist the urge to lift the lid during cooking, since every peek lets out heat and adds to the cooking time. The meat is ready when it pulls apart easily with a fork.
Gently stir the sauce and spoon it over the steak before serving. Be careful, as the beef will be very tender and may fall apart. The sauce will be thin at first, and it thickens as it rests.
Serve warm with mashed potatoes, rice, egg noodles, or steamed vegetables. The sauce is delicious over any of these.