Ingredients

• 2  pounds beef round steak, cut 3/4 inch thick
• 1  medium onion, sliced
• 1  10-3/4-ounce can condensed cream of celery soup
• 1/2  teaspoon dried oregano, crushed
• 1/4  teaspoon dried thyme, crushed
• 1/4  teaspoon black pepper
•   Hot cooked whole wheat pasta (optional)

Directions

1. Trim fat from meat. Cut steak into serving-size portions. Place onion in a 3-1/2- or 4-quart slow cooker; place meat on top of onion. In a small bowl combine soup, oregano, thyme, and pepper; pour over meat.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, serve with hot cooked pasta. Makes 6 servings.