2 lb round steak
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 small onion, sliced into rings
1 can cream of mushroom soup
Flour to coat meat
1 -2 tbsp olive or canola oil
Cut steak as needed to fit into cooker.
Heat the oil in a large skillet.
Sprinkle steak with salt and pepper and coat with a thin coating of flour; brown on both sides in the hot oil.
Transfer steak to slow cooker and place the onion rings over the steak. Whisk soup until rather smooth and pour over the steak and onion.
Cook on low setting for about 4 hours or until cooked through and tender.