Round Steak Italiano

Four ingredients and a crockpot turn a tough, inexpensive round steak into fork-tender, Italian-seasoned beef that falls apart into the sauce. Season the pieces with salt, oregano, and pepper, pour jarred spaghetti sauce over the top, and walk away for 7 to 9 hours on low.

Round steak is one of the leanest, toughest cuts on the animal, which makes it a perfect candidate for the slow cooker. The long, low heat breaks down the connective tissue into gelatin, turning something chewy into something that shreds with a fork. The spaghetti sauce becomes the braising liquid, and by the end it’s absorbed all the beefy flavor from the meat.

Pro Tips

• Don’t open the lid during cooking. Every peek drops the temperature and adds 15 to 20 minutes to the cook time.
• Cut the steak into pieces before cooking so each one is fully surrounded by sauce. One large piece takes longer to tenderize in the center.
• Use a jarred sauce with chunky vegetables for more texture, or a smooth marinara if you prefer a cleaner sauce.
• Serve over egg noodles or wide pasta that can catch the sauce in its folds.

Variations

• Add sliced bell peppers and onions to the crockpot for a more loaded Italian beef.
• Sprinkle shredded mozzarella or Parmesan over the plated beef for a cheesy finish.
• Shred the cooked beef and pile it on hoagie rolls with provolone for slow cooker Italian beef sandwiches.