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Cast iron pan with completed round steak and gravy. Pan surrounded by a small bowl of parsley, bowl of mashed potatoes, and a white plate of green beans.

Classic Round Steak

Samantha Erb
Learn how to make the most tender round steak ever with my low and slow cooking method! Start with an easy marinade, then let the oven do most of the work.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Cooling Time 10 minutes
Total Time 3 hours
Course Dinner Recipes
Cuisine American
Servings 4
Calories 718 kcal

Equipment

Ingredients

  • 1.5 to 2 lbs top round steak
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Kosher salt and black pepper to taste
  • 1 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 2 cups onion sliced
  • 1 tablespoon garlic minced
  • 1 10.5 oz can cream of mushroom soup
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons brown gravy mix

Marinade:

  • 1 cup pineapple juice
  • ¼ cup soy sauce
  • ¼ cup BBQ sauce
  • ¼ cup oil

Instructions
 

  • Place the round steak in a large Ziploc bag or shallow dish. Pour the marinade ingredients over the steak, ensuring it's evenly coated. Seal the bag or cover the dish, and place it in the refrigerator. Let it marinate for 2 to 4 hours or overnight.
  • Preheat the oven to 325 degrees F (165 degrees C) and in a bowl combine the onion powder, garlic powder, Italian seasoning, salt, and black pepper. Season both sides of the steak generously with the seasoning, leaving a little left for the next step.
  • In a shallow dish, mix the flour with the remaining seasoning mix. Coat the steak evenly with the seasoned flour, shaking off excess.
  • Heat 2 tablespoons of oil in a large oven-safe skillet over medium-high heat. Add the steak to the hot skillet and cook it for 4-5 minutes on each side until it is well browned. Remove the steak and set it aside on a plate.
  • In the same skillet, reduce the heat to medium and then add a tablespoon of oil, and sliced onions. Cook them for 5-7 minutes, stirring occasionally, until the onions are soft and lightly caramelized add in the minced garlic and cook until fragrant.
  • In a mixing bowl, combine cream of mushroom soup, beef broth, Worcestershire sauce, and brown gravy mix. Whisk them until well combined.
  • Carefully return the steak to the skillet and then pour the sauce mixture over the steak. Cover the skillet tightly with aluminum foil and then transfer it to the preheated oven and bake it for 2-3 hours, or until the steak is very tender when pierced with a fork.
  • Remove the hot pan from the oven and let it rest, covered, for 10 minutes before slicing against the grain.

Notes

  • Deglaze the pan with a splash of beef broth when the steak is done searing.
  • Round meat typically takes around 2-3 hours to roast in the oven. Use a meat thermometer to check the internal temperature.
  • Check for doneness around the 2-hour mark. The steak may need more or less time, depending on how thick it is.
  • The longer the steak cooks, the more tender it will become.
  • If the sauce is too thick, thin it out with a little extra beef broth or water. If it’s too thin, simmer it on the stovetop for a few minutes to reduce it.
  • Let the steak rest for 5-10 minutes before serving to allow all of the flavors to meld together and the sauce to thicken.

Nutrition

Calories: 718kcalCarbohydrates: 50gProtein: 56gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 128mgSodium: 1426mgPotassium: 1177mgFiber: 3gSugar: 16gVitamin A: 57IUVitamin C: 13mgCalcium: 108mgIron: 7mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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