2-3lbs round steak (I don't use tenderized, but you can)
2T oil (vegetable, canola, corn or olive are all fine)
2 medium onions, sliced
1 family size can Cream of Mushroom soup
1-2 tsp beef bouillon (dry mix or 2 cubes)
1 cup water
1 cup milk (or more)
Salt, pepper and garlic powder to taste
Cut the steaks into serving sized portions and brown in a skillet with the oil (olive oil is what I use). When browned, put in the crockpot on low. Put the diced onions in the skillet and with a wire whisk scrape off any drippings from the meat still left in the pan. When the onions start to become translucent around the edges, scrape everything into the crockpot and add the beef bouillon and water. In a separate bowl mix the soup and the milk together. (You may have to add a bit more milk later, it just depends on how thin or thick the gravy is when it's time to serve it.) Cover the steak and onion with the soup mix and let it cook on low for 6-8 hours (high 4-6 hours).
Don't open the lid on the crock pot! Every time you open the lid, you add 20 minutes to the cook time. The heat stays in and cooks the food more consistently when you don't peek.
Season as desired and serve with mashed potatoes or egg noodles.
*** If you're short on time, you can bake it in the oven instead of putting it in the crockpot at 350° for about 30-40 minutes. I usually put it in the oven just before I put the water on for potatoes. By the time I'm done mashing potatoes and they're ready to serve, the steaks are ready to come out.
*** You can also substitute the beef for chicken or pork if you're trying to cut down on red meat. They're all very good with this recipe.