You’ll love this Crock Pot Round Steak and Gravy that’s made with tender seasoned beef covered in a thick brown gravy. An easy weeknight meal! A COMFORTING TASTY MEAL There’s something irresistibly comforting about a hearty meal that practically cooks itself, and this Crock Pot Round Steak and Gravy is the ultimate example. I love these tender slices of beef simmered slowly in a rich, savory gravy, infused with the flavors of garlic, onions, and a touch of seasoning. Whether you’re feeding a busy family or just looking to enjoy a stress-free dinner, this Crock Pot recipe delivers a belly warming meal with minimal effort but maximum flavor! FREQUENTLY ASKED QUESTIONS:  Do round steaks go by other names? I think this is that cut of meat people look at in the store and wonder what to do with it sometimes, but this recipe is just what you need to make! Some stores may label it as rump steak (why do they make it so confusing?!) You’ll also see bottom round steak or top round steak – all of those work here. Are Round Steaks tender or tough? The more the cow uses a part of their body, the tougher the meat from there tends to be. The bottom round steak comes from the outside part of the rear legs of the cow (the rump) and the top round steak comes from the inside part of the rear legs. The top round steaks will be a bit more tender than the outside or bottom round steaks. Keep in mind that this will be cooking low and slow in the Slow Cooker and both options will turn out nice and tender when you go to eat them. Should I use top round steak or bottom round steak? Round steaks are generally a less expensive cut of beef because they are a tougher cut of meat (which is why it is cheaper) and cooking it low and slow in the crock pot really helps to make it come out so tender. The bottom round steak will be the least expensive as it comes from the rump and the top round steak comes from the inside part of the rear legs, making it a bit more tender than the outside, therefore making it a little more expensive. You pay for tenderness and marbling when it comes to beef so that is why tenderloin cuts are much more expensive. That’s a part of the cow that the cow itself rarely uses – in terms of muscle movement, etc. so that is why it is more tender. So having said all that, use whatever you prefer and can afford. You may see it already sliced into pieces or you can buy a whole bottom round roast and slice it yourself. What to serve this over? As you can see in the pics, this is perfect served over mashed potatoes. But it would also be delicious over rice or noodles to soak up all that gravy! What to serve with Round Steak and Gravy? This steak and gravy would be great served on mashed potatoes as mentioned above, but it would also be delicious when served with other things like Slow Cooker Green Beans, corn on the cob, or your other favorite veggies. I think it would also be good with a Broccoli Salad, Macaroni Salad or Potato Salad. Can this cook for longer than 8 hours? Yes. If you need to pop this in before work and you won’t be home for 10 hours, this will still be fine. The meat just becomes fall apart tender. Just keep it on low. Or if you have a programmable slow cooker, set it for 8 hours and it will automatically switch to a keep warm setting after that 8 hours. How to store leftovers? Leftover Round Steak and Gravy should be stored in an airtight container in the fridge for up to 3 days, or you can freeze for it up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) boneless beef round steak– Check out the Frequently Asked Question section above to learn more about this cut of meat. If you don’t have any round steaks, you can use cubed steak or chuck roast (keep in mind a chuck roast is fattier though.) salt and black pepper medium sweet onion garlic cloves – I always prefer fresh garlic but if your’e short on time, the jarred stuff is fine. brown gravy mix unsalted beef stock– There is plenty of salt in the brown gravy packet so that is why unsalted beef stock is suggested.  cornstarch – this is used to thicken the gravy. Note: this works better than flour as it doesn’t cause clumps to form. HOW TO MAKE CROCK POT ROUND STEAK AND GRAVY: Season the steaks on both sides with the salt and pepper. Place half of the onion slices and half of the garlic into the bottom of an 6-8 quart slow cooker. Top the onions with the steaks. Add the brown gravy mix on top. Spread the remaining sliced onion and garlic on top. Pour in the beef stock. Place the lid on and cook on low for 7-8 hours or high for 5-6 hours. During the last half hour of cooking, take out about ½ cup of the sauce and mix it with the cornstarch in a medium bowl. Pour the mixture back into the slow cooker and stir to combine. Place the lid on and turn up the heat to high; cook for the remaining 30 minutes or until thickened. Serve immediately. CRAVING MORE RECIPES?  Crock Pot Cubed Steak Slow Cooker Garlic Butter Steak Bites Air Fryer Chicken Fried Steak Crock Pot Beef Tips and Gravy Steak Tips With Peppers Print Crock Pot Round Steak and Gravy This Crock Pot Round Steak and Gravy is made with tender seasoned beef covered in a thick brown gravy. An easy weeknight meal! Course Dinner, Main CourseCuisine American Prep Time 10 minutes minutesCook Time 8 hours hoursTotal Time 8 hours hours 10 minutes minutes Servings 4 Calories 372kcal Author Brandie @ The Country Cook Ingredients2 pounds boneless beef round steak, cut into 8 thin pieces½ teaspoon salt½ teaspoon black pepper1 medium sweet onion, thinly sliced4 cloves garlic, minced1 packet brown gravy mix2 cups unsalted beef stock3 Tablespoons cornstarch InstructionsSeason 2 pounds boneless beef round steak, cut into 8 thin pieces on both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper (this is the total amount of salt and pepper you will use on all the steaks.) Place half of the sliced onions and half of the minced garlic into the bottom of a 6-8 quart slow cooker. Top the onions with the seasoned steaks. Sprinkle 1 packet brown gravy mix on top. Spread the remaining sliced onion and remaining minced garlic on top. Pour in t2 cups unsalted beef stock. Place the lid on and cook on low for 7-8 hours or high for 5-6 hours. During the last half hour of cooking, take out about ½ cup of the sauce and mix it with 3 Tablespoons cornstarch in a medium bowl.Pour the mixture back into the slow cooker and stir to combine. Place the lid on and turn up the heat to high; cook for the remaining 30 minutes or until thickened. Serve immediately. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 372kcal | Carbohydrates: 11g | Protein: 54g | Fat: 11g | Sodium: 661mg | Fiber: 1g | Sugar: 2g