Slow-Cooked Round Steak

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 pounds boneless beef round steak, cut into serving-size pieces
• 6 teaspoons canola oil, divided
• 1 medium onion, thinly sliced
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme

1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown meat on both sides in 4 teaspoons oil. Place in a 5-qt. slow cooker.
2. In the same skillet, saute onion in remaining oil until lightly browned; place over beef. Combine the soup, oregano and thyme; pour over onion. Cover and cook on low for 7-8 hours or until meat is tender.

allpurpose, salt, pepper, boneless beef, canola oil, onion, condensed cream, oregano, thyme

Taken from www.tasteofhome.com/recipes/slow-cooked-round-steak/ (may not work)