So last night’s dinner was not a casserole. I found a really great deal on Bottom Round Steak at the local grocery store that I just could not pass up. When I got it home I realized I had no idea how to cook it. It was about 2 1/2″ thick and had a fairly thick vein of fat running through a section of it so I cut most of that away first leaving the steak in four large sections.
After Googling and searching Pinterest I decided to trust my instincts with it. I put it in the slow cooker with red wine, garlic, salt, pepper, an onion and a few carrots. That was it.
We thought my instincts were spot on. I used just enough liquid to not make it into a stew or soup and enough spices to make it flavorful.
Everyone was craving steak so this was an excellent meal to serve. I served it with the few carrots I added to the slow cooker, mashed potatoes and salad.
- 2- 2 1/2 lbs. bottom round steak, slightly trimmed of fat
- 1/2 cup of red wine, I used Pinot Noir
- 1 tsp. powdered garlic
- 1/2 tsp. salt
- 1 tsp. black pepper
- 1 medium onion, quartered
- 8 oz. baby carrots
- Cut away any large veins of fat from the steak and then place the steak in the bottom of your slow cooker.
- Pour the wine over the steak. Sprinkle the garlic, salt and pepper evenly over the steak.
- Add the quartered onion and carrots on top of the steak.
- Cook on low for 5-7 hours depending on how well you want your steak done. We went with 6 hours and it was medium (my slow cooker tends to run hot).
- Serve over mashed potatoes if desired.