SLOW COOKER TENDER AND YUMMY ROUND STEAK RECIPE | ALLRECIPES
Tender and tasty economical top round or bottom round steak cooked in a rich tasting gravy with vegetables.
Provided by Katy
Categories Round Steak
Total Time 120 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef.
- Cover, and cook on Low for 7 to 10 hours.
Nutrition Facts : Calories 392.6 calories, CarbohydrateContent 33.1 g, CholesterolContent 80.5 mg, FatContent 13.6 g, FiberContent 4.5 g, ProteinContent 33.8 g, SaturatedFatContent 4.6 g, SodiumContent 828.6 mg, SugarContent 5 g
BRAISED BRISKET WITH POTATOES AND CARROTS - SKINNYTASTE
Braised Brisket slow cooked in the oven with potatoes, carrots and onions. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.
Provided by Gina
Categories Dinner
Total Time 240 minutes
Prep Time 30 minutes
Cook Time 210 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F.
- Lightly season the brisket with salt and pepper to taste and lightly dust with cake meal.
- Heat the oil over medium-high heat in a large 7-quart Dutch oven or other heavy pot with a lid large enough to hold the brisket.
- Add the brisket to the pot and brown on both sides, about 10-12 minutes.
- Remove meat and set aside.
- Add the onions, salt and pepper to the pot and cook until soft and browned, about 10-12 minutes stirring constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.
- Spread the tomato paste onto the brisket, season with salt and pepper and place back in the pot over the onions and add the carrots and garlic. Pour the broth over everything.
- Cover the pot, transfer to the oven, and cook the brisket for about 1-1/2 hours.
- Remove the brisket and transfer to a cutting board. Slice the brisket thin across the grain.
- Return the slices back to the pot, keeping the brisket together so it resembles the unsliced brisket.
- Add the potatoes and season with salt and pepper. Cover the pot and return to the oven.
- Reduce heat to 325°F and cook the brisket until it is fork-tender and the potatoes are cooked through, about 1 1/2 hours. Check once or twice during cooking to add more broth if needed.
- To serve you can arrange the meat on a platter with the carrots, onions, potatoes and some of the liquid and garnish with fresh chopped parsley. Serve the remaining gravy on the side.
Nutrition Facts : ServingSize 4 oz beef, 1`potato & carrots, Calories 293 kcal, CarbohydrateContent 29 g, ProteinContent 29 g, FatContent 6.5 g, SaturatedFatContent 2 g, CholesterolContent 46.5 mg, SodiumContent 355 mg, FiberContent 4.5 g, SugarContent 3 g
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