Ingredients :

• Cube steaks — Mechanically tenderized top round or shoulder beef — hence the little square patterns on the surface. Not a noble cut, but perfect for the slow cooker. If you buy a large family pack, cut the larger pieces in half before flouring.
• The three gravy packets — Classic brown gravy, mushroom gravy, and onion gravy. Each brings a different layer of flavor. The reduced-sodium version is recommended — after six hours of cooking, the reduction concentrates the aromas along with the salt.
• Flour — It serves two purposes: creating a crust when you sear the meat and thickening the sauce during cooking. Don’t skip this step, otherwise the sauce will stay liquid even after several hours.
• Onion — A large yellow onion, thinly sliced. It will completely melt into the sauce after six hours — no crunchy bits at the end, just sweetness and depth in the sauce.