Crock Pot Cube Steak

These Crock Pot Cube Steaks are slow-cooked with sweet onions and a perfect blend of dried herbs in a savory beef broth and French onion soup base that thickens into a tasty gravy.

Course dinner, main meal beef

Cuisine American

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 380kcal

Author Beth Pierce

Ingredients

2 (10.5-ounce) cans condensed French onion soup
2 cups low-sodium beef broth
½ teaspoon garlic powder
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon crushed rosemary
½ teaspoon freshly ground black pepper
2 medium yellow onions chopped
4 cube steaks
4 tablespoons cornstarch
chopped fresh thyme

Instructions

Whisk the French onion soup, beef broth, garlic powder, dried marjoram, dried thyme, crushed rosemary, and black pepper in the crock pot.
Add the onions and the cube steak.
Cover and cook on low for 6-8 hours, or until fork-tender. Check at the 6-hour mark to keep from overcooking.
Whisk the cornstarch with a little beef broth. Stir it into the crock pot with a fork. Cover and cook for another 15-30 minutes or until the gravy thickens. Garnish with chopped fresh thyme.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat or in the microwave at 50% power for 1-minute increments until warm.

Nutrition