Pot Roast-Style Beef Steak

Pot Roast-Style Beef Steak

Stress free hearty beef steak made in slow cooker that's perfect for a dinner.

Prep Time



Total Time






1 1/2
pounds beef boneless top round steak (1/2 inch thick)
tablespoon all-purpose flour
teaspoon salt
teaspoon pepper
medium potatoes, peeled and each cut into 6 pieces
large carrots, cut into 1-inch pieces
medium onion, thinly sliced
dried bay leaf
can (14 ounces) beef broth
teaspoon Worcestershire sauce
tablespoons cornstarch
  1. Cut beef into 4 equal pieces. Mix flour, salt and pepper in shallow bowl. Add beef pieces; turn to coat both sides.
  2. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 4 to 6 minutes, turning once, until brown.
  3. Mix potatoes, carrots and onion in 3 1/2- to 4-quart slow cooker. Add bay leaf. Place beef on vegetables. Mix 1 1/2 cups of the beef broth (reserve remaining broth) and Worcestershire sauce; pour over beef.
  4. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
  5. About 5 minutes before serving, remove beef and vegetables from cooker, using slotted spoon; place on serving platter. Cover to keep warm.
  6. Pour liquid from cooker into 1 1/2-quart saucepan; remove bay leaf. Mix reserved beef broth and the cornstarch in small bowl until smooth. Stir into liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Serve sauce with beef and vegetables.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
Get a head start on preparing this dish by cutting up the carrots and onion the night before. Wrap in plastic wrap or put in covered plastic containers and refrigerate. Potatoes will turn brown, so peel and cut them just before adding to the slow cooker.
Serving Suggestion
Pair this beef steak and vegetable dish with a hearty cracked wheat bread, perfect for dipping into the rich, flavorful gravy.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 2g,),
  • Cholesterol 90mg;
  • Sodium 860mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 4g,
  • Protein 39g;
Percent Daily Value*:
    • 2 Starch;
    • 1 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.