Whenever my grandma cooked this, it became an unwritten rule that everyone should save room for seconds

Step 1: Preparing the Steak and Onions
Dice the chuck steak into small cubes and lightly coat them with seasoned all-purpose flour. Brown the coated steak in a frying pan using a small amount of oil. This step is crucial for maximum flavor.
In a separate pan, melt butter. Add onions and minced garlic. Cook until the onions become transparent.
Step 2: Combining Ingredients in the Slow Cooker
In the slow cooker, combine the beef stock, beef bouillon powder, Italian seasoning, sauces, and 1 tablespoon of plain flour. Add the browned meat, cooked onions, and garlic.

Cover and cook on high heat for 5 hours. Towards the end of the cooking time, add 1 tablespoon of brown onion gravy powder to achieve your desired gravy consistency, depending on how thick you prefer it.
Step 3: Preparing the Dumplings
For the dumplings: When there are 45 minutes remaining, begin preparing the dumplings. In a bowl, combine self-rising flour and rub in 1 tablespoon of butter. Add milk and beaten egg. Mix the ingredients together using a fork. Then, knead the dough with your hands for a couple of minutes. Shape the dough into small balls, rolling them in your hands to create approximately 1 inch in circumference.
Submerge the dough balls into the slow cooker, placing them under the gravy. Continue cooking for about 30 to 40 minutes.