For those of you wondering what the issue is, I’m so glad you found this column.
A round steak comes from the hind quarter of an animal. It’s usually lean, and it’s usually tough. It can be an excellent cut of meat, but you can expect near disaster when you fire that chunk on the barbecue and hope for the best. Round steaks require some serious TLC, and some unwavering patience. In my kitchen, the appliance that combines both of those qualities is my slow cooker. That beloved gadget has transformed many cuts of meat from something you’d shingle your roof with to something you’d serve your best of friends.
So the next time you are staring at a round steak, from a moose, elk, caribou, deer, bear, bison, or cow, don’t panic. Turn down the temperature, turn up the time, add some love, and let your slow cooker work its magic.