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.

Verdict:

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.

Ingredients:

• 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

Directions:

1. Cut away any large veins of fat from the steak and then place the steak in the bottom of your slow cooker.
2. Pour the wine over the steak.   Sprinkle the garlic, salt and pepper evenly over the steak.
3. Add the quartered onion and carrots on top of the steak.
4. 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).
5. Serve over mashed potatoes if desired.