Bottom round steak, less expensive than top round steak, is a good choice for the crockery cooker as the moist-heat cooking tenderizes the meat.

2 pounds  beef round steak, cut 3/4 inch thick

1 T cooking oil

1 medium onion, sliced

2 cups sliced fresh mushrooms or two 4 oz jars canned mushrooms

1 10 3/4 cups can condensed cram of mushroom soup

1/4 cup dry white sine (optional)

1/2 t dried oregano, crushed

1/4 t dried thyme, crushed

1/4 t pepper

3 cups hot cooked noodles

1. Trim fat from meat.  cut meat into serving-size portions.  In a large skillet brown beef on both sides in hot oil.

2.  In a 3 1/2 to 4 quart crockery cooker place onion slices and mushrooms.  Place been on top of vegetables.

3.  In a small bowl combine soup, wine (if desired), oregano, thyme, and pepper; pour over meat.

4.  Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.  Serve over hot cooked noodles. 

45 minutes (but don't forget the crock pot cooking time)