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Nutrition Facts
Serving Size 1 (856g) Recipe makes 4 servings
Calories 742
Calories from Fat 156		(21%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 129mg		43%
Sodium 1396mg		58%
Potassium 2798mg		79%
Total Carbohydrate 86.5g		28%
	Dietary Fiber 11.9g	47%
	Sugars 15.4g
Protein 62.7g		125%
detailed view... how is this calculated?

Crock Pot Oven Steak

Recipe #39890 | 4¼ hours | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Bergy
Sep 10, 2002

Easy do ahead recipe. I like to add some carrots and other veggies. Add some sour cream too if you like. If you do not want a lot of lemon flavor cut back on the amoumt of lemon you use. I use the whole lemon but as you can see by one review it is too much for some taste buds

SERVES 4 -6 (change servings and units)

Ingredients

2 lbs round steaks, 1 inch thick
1/2 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
3 medium onions, peeled, sliced
4 garlic cloves, peeled & crushed
1 lemon, rind on, thinly sliced
3 large potatoes, halved peeled
1 bay leaf
1 (28 ounce) can tomatoes
2 tablespoons worcestershire sauce
1 tablespoon dry mustard
1 tablespoon brown sugar
1/4 teaspoon paprika
salt & pepper

Directions

1
Cut the meat into serving size peices, flour, pound, flour again& pound.
2
Saute onions& garlic in a skillet in the oil until onions are transparent remove from pan.
3
Brown meat on both sides, remove and place in crock Pot.
4
add onion, garlic, lemon, potatoes and bay leaf.
5
Mix remaining sauce ingredients in the skillet bring to a simmer.
6
Pour over the meat in the crockpot.
7
Cook on low for 3-4 hours.

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Featured Reviews for This Recipe

From: Chief cook and bottlewasher

On Oct 8, 2009

The meat turned out really good. I added half a sliced lemon and have to agree that it had a bit too much acidity in the sauce. I think if I did the recipe again I might just squeeze the juice from half a lemon in. I think the rind is what kind of pushes the tang over the top.

1 person found this review helpful

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From: SAHMchef

On Oct 19, 2005

I tried the recipe as posted, and I STRONGLY suspect it calls for one thin SLICE of lemon... not the whole lemon thinly sliced... otherwise it's overpoweringly lemony!

3 people found this review helpful

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From: Derf

On Oct 6, 2002

WOW Bergy, this is the best crockpot dinner we've had in ages!!! So easy and so much taste!! The only change I made was to add some baby carrots. It's amazing what a wonderful taste the lemons add to this, they really compliment the rest of the ingredients, and very strange, they must disintigrate completely because there was no sign of them in the end result.(except for taste!) The dry mustard also adds greatly to the steak. It was cooked perfectly at 3 hours and not overcooked as are so may crockpot reciepes. The steak was fork tender and still in one piece, the potatoes were tender and the carrots, just barely had a crunch left. A perfectly wonderfull dinner!!! Thanks for posting this one, it will go in my hard copy!!

5 people found this review helpful

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From: Caryn Dalton

On Jul 12, 2007

EDITED REVIEW: Just comments so I don't ruin the nice rating with my undeveloped tastebuds! Although I had reservations, I did added a whole lemon, rind on...thinly sliced as the recipe called for. I also followed the rest of the recipe perfectly...and in the end, the lemon was overpowering to us. This recipe tastes very stongly of zest. I know a lot of people like that. Tastes are subjective, of course and our tastes do not agree with the strong taste of lemon peel. Thank you for posting this recipe! I enjoyed seeing how far I could take our tastebuds!

3 people found this review helpful

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Read all 6 reviews