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Slow-Cooker Italian Smothered Steak

Round steak turns out moist and tender when cooked in a tasty tomato sauce all day long! Tortellini is the finishing touch.

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  • Prep Time 10 min
  • Total Time 9 hr 30 min
  • Servings 6

2
pounds beef boneless round steak
1/2
teaspoon seasoned salt
1/4
teaspoon pepper
1
medium onion, sliced
1
jar (26 ounces) tomato pasta sauce (any variety)
1
package (9 ounces) refrigerated cheese-filled tortellini
1
medium zucchini, cut lengthwise in half, then cut crosswise into slices (about 1 cup)

Directions

  • 1 Cut beef into 6 serving-size pieces; sprinkle with seasoned salt and pepper. Layer beef and onion in 3- to 4-quart slow cooker. Pour pasta sauce over top.
  • 2 Cover and cook on Low heat setting 8 to 9 hours.
  • 3 About 20 minutes before serving, stir in tortellini and zucchini. Increase heat setting to High. Cover and cook 15 to 20 minutes or until tortellini are tender.

EXPERT TIPS

Expert Tips

You can use yellow summer squash instead of the zucchini.

Cut the beef into pieces of same size so that it cooks to the same doneness and tenderness.

Fresh-baked soft breadsticks and Caesar salad in a bag carry out the Italian theme of this meal.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
115mg
115%;
Sodium
810mg
810%;
Total Carbohydrate
33g
33%
(Dietary Fiber
3g
3%
  Sugars
11g
11%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
20%;
Calcium
8%;
Iron
25%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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