Ingredients :

• Cube steaks — These are slices of top round or shoulder tenderized mechanically—you’ll recognize the small grid-like indentations on the surface. Not the noblest cuts, but that’s exactly what makes them perfect for the slow cooker: slow cooking transforms their firm texture into something that pulls apart with a fork.
• Canned cream of mushroom soup — I know. But it’s the honest ingredient that gives the gravy its body. Use a standard can, not the low-fat version—it releases water and dilutes everything.
• Yellow onions — One or two are enough. Cut into thick rings, they will melt over seven hours and naturally sweeten the sauce without feeling distinct pieces when tasting.
• Beef broth — Use a well-salted broth, not vegetable broth. This is what feeds the gravy and gives it that characteristic dark mahogany color.