Slow Cooked Top Round Steak, 3-Ways

This under appreciated cut juts became your Swiss army knife for weeknight meals.

Ingredients

3-4 lbs grass-fed top round steak, cut into large equal squares

1 onion, sliced

3-4 cloves garlic, chopped

1 tablespoon flour

1 tablespoon tomato paste

1 ½ - 2 cups liquid (beef broth, wine, or a combination)

Salt & pepper, to taste

Directions:

1. Lay half the sliced onion on the bottom of a slow cooker.

2. Add chopped garlic, then place the seasoned steak on top. Sprinkle with flour and tomato paste.

3. Pour in the liquid into a slow cooker, cover, and cook: Low: 6-8 hours / High: 4-6 hours

4. Shred and serve over rice, pasta, or potatoes.

5. For a thicker sauce: Stir in 1-2 tablespoons cornstarch mixed with 2 tablespoons water and let cook on high for 15-20 minutes before serving.

Note: Grass-fed beef is leaner and can dry out quickly if under-braised. Adding extra liquid (closer to 2 cups) and checking for doneness around 5 hours on low or 3 hours on high will ensure tender meat.

Variations

French Onion Soup Beef Pasta

Additional Ingredients:

1 additional onion, sliced

1 cup beef broth + 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 tablespoon fresh thyme

1 lb pasta (I like Conchiglie, Lumache, Orecchiette, or Cavatelli)

1 cup Gruyère, finely shredded (¾ cup)

1/2 c Parmesan, finely grated

Directions:

1. Cook as stated above.

2. Check liquid levels at 4 hours and add ½ cup more broth if needed to prevent dryness.

3. Cook pasta separately. Spoon shredded beef and sauce over pasta.

4. Stir in a 1-2 tablespoon cornstarch slurry if the sauce needs thickening.

5. Top with cheese and bake at 375°F for 15-20 minutes until bubbly.

Traditional Sunday Roast

Additional Ingredients:

2 cups beef broth

1 large carrot, peeled & chopped

1 celery stalk, chopped

1 sprig rosemary

½ - ¾ cup dry red wine (optional)

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 bay leaf

Directions:

1. Cook as stated above, adding carrots, celery, rosemary, and bay leaf with the beef.

2. If using red wine, add it before the broth and let it reduce slightly before continuing.

3. If sauce is too thin, mix in a 1-2 tablespoon cornstarch slurry during the last 30 minutes of cooking for a rich gravy-like sauce.

Mexican-Inspired Shredded Beef

Additional Ingredients:

2 cups beef broth

2 teaspoons ground cumin

2 teaspoons chili powder

2 teaspoons dried Mexican oregano

3 chipotle peppers in adobo, chopped

Directions:

1. Cook as stated above, adding spices and chipotle peppers with the beef.

2. For a thinner, saucy consistency (great over rice), leave as is.

3. For a thicker consistency (ideal for tacos or burritos), stir in a 1 tablespoon cornstarch slurry before shredding.