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Transform an affordable cut of meat into tender, juicy beef that’s topped with a rich and savory mushroom and onion gravy. Cooked low and slow, this smothered round steak is an easy dinner recipe to enjoy over a plate of mashed potatoes or egg noodles!
Table of Contents
- How to Cook Round Steak So It’s Tender | 1-Minute Video
- Top Round Steak Recipe
- Round Steak
- Is flank steak the same as round steak?
- Ingredients for Smothered Round Steak
- How to Cook Round Steak Tender
- Serving Suggestions
- Storage
- Recipe Variations
- Tips for the Best Round Steak Recipe
- Smothered Round Steak Recipe
How to Cook Round Steak So It’s Tender | 1-Minute Video
Top Round Steak Recipe
You don’t often find a delicious recipe for top round steak, since this less-popular cut of meat isn’t as common as ground beef or as “fancy” as filet mignon. That said, when prepared with the proper cooking methods, you can transform the affordable round steak into a family-friendly, flavorful dish that practically melts in your mouth.
Here, we braise the tenderized steaks in a flavorful mushroom and onion gravy, then cook is low-and-slow for a few hours to break down the tough fibers. Slice it thinly, pile it high on a plate of mashed potatoes, and watch your whole family smile!
Round Steak
Round steak is a lean, versatile cut of beef that comes from the “round,” the rear leg of the cow. The round is divided into cuts including the eye of round, bottom round, and top round, with or without the “round” bone, and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.
For this recipe, I recommend either beef round tip or ideally, the top round (shown here), which is the most tender part of the round. Bottom round steaks aren’t ideal.
Is round steak tough? How should round steak be cooked?
It is a moderately tough cut of meat because it includes a lot of connective tissue and comes from a heavily exercised muscle. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling, so this cut is best suited for slow cooking methods with gentle, moist heat. The low-and-slow cooking process helps to tenderize the meat, maintain its moisture, and result in fork tender steaks.
What is round steak used for?
It’s typically used for slow cooking methods such as braising, Crock Pot meals, Swiss steak, London broil, Italian beef, and stews.
Is flank steak the same as round steak?
Butchers use the term “London Broil” to refer to either flank steak, top round steak or top blade steak. Flank steak and round steak are two different cuts, however.
The flank steak is a unique, flat steak that has good flavor and is best when seared or grilled. It comes from the abdominal muscles or lower chest of the steer, so it’s a different piece of beef than round steak. Flank steak is a popular choice for fajitas or carne asada.
Why Tenderize Steak?
Tougher cuts of meat require tenderizing in order to start breaking down the tough fibers and connective tissue. The easiest way to tenderize round steak is by pounding it with the textured side of a meat mallet or tenderizer.
What is the best meat tenderizer for steak?
These are extremely useful kitchen tools, so if you don’t yet have one, check out this list of the best meat tenderizers! It includes mallet-style tenderizers, like the one I own, the Oxo Good Grips, which is available on Amazon for $26. Or, this blade-style tenderizer from Norpro is a great budget option that costs around $10 at Walmart.
Ingredients for Smothered Round Steak
This is a quick overview of the ingredients that you’ll need for this one-dish round steak recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Olive oil: to brown the meat.
- Boneless beef round steak: preferably top round steak, which is the most tender portion of the round.
- Butter: to sauté the mushrooms and onions.
- Mushrooms, onion and garlic: add savory flavor to the dish and create a rich gravy.
- Lower-sodium beef broth: the liquid for braising the meat. I prefer the lower-sodium variety so that you can control the salt in your dish.
- Worcestershire sauce: for umami flavor.
- Rosemary and thyme: fresh herbs that brighten up the dish and pair nicely with the rich flavor of the beef.
- Lipton onion soup mix: just the dry seasoning from a soup and dip mix packet adds delicious flavor to the meat and gravy.
- Cornstarch: to thicken the gravy at the end.
How to Cook Round Steak Tender
As I mentioned above, slowly cooking the steak in moisture is one of the best ways to tenderize this cut, creating a flavorful, versatile meat that can be used in a variety of ways.
- Use the textured side of a meat mallet to tenderize the round steak and pound it to ½-inch thickness.
- Brown the steaks in olive oil, just to give them some color on the outside. Remove them to a plate.
- Sauté the mushrooms, onion and garlic in butter.
- Add broth and Worcestershire sauce.
- Return steaks to the pan and sprinkle with dry onion soup mix. Tuck fresh herbs into the broth.
- Cover and bake in a 300°F oven for about 2 ½ – 3 hours, or until the meat is tender.
- Remove the meat from the pan and discard the herb stems.
- Thicken the gravy with a little bit of cornstarch slurry, adding extra broth to thin, if necessary.
- Taste and season with salt and pepper.
- Thinly slice the steak against the grain, smother in the mushroom and onion gravy, and serve over mashed potatoes.
Serving Suggestions
This classic comfort food dish goes well with any of these sides:
- Mashed Potatoes with Sour Cream and Chives, Red Skin Mashed Potatoes or Mashed Sweet Potatoes
- Classic Baked Potatoes or Baked Potato Wedges
- Aunt Bee’s 3-Ingredient Cheesy Potato Casserole or Sweet Potato Casserole
- Jiffy Corn Casserole or Fried Corn
- Wedge Salad, Caesar Salad or House Salad with Candied Pecans
- Green Beans with Bacon, Southern-Style Green Beans or Amish Green Beans with Brown Butter
- Roasted Broccoli, Broccoli and Cheese Sauce or Broccoli Cauliflower Salad
- Sauteed Asparagus or Roasted Asparagus
- Crusty No-Knead Bread, Easy French Baguette, Homemade Breadsticks, Homemade Crescent Rolls or Dinner Rolls
- Buttermilk Biscuits, Flaky Biscuits or 3-Ingredient Sour Cream Muffins
- Sauteed Spinach, Creamed Spinach or Creamed Spinach Casserole
- Creamed Peas
Storage
Leftover steak and gravy will keep in an airtight container in the refrigerator for 3-4 days. Reheat the meat and gravy in a skillet over very low heat, just until warmed through. You can also reheat individual portions in the microwave for about 30 seconds – 1 minute.
Freeze leftover round steak and gravy in an airtight container in the freezer for up to 3 months.
Recipe Variations
- Don’t have Lipton soup mix? You can substitute with other fresh herbs or seasoning of your choice. Dry dried minced onion, garlic powder, kosher salt and pepper, or extra fresh or dried thyme, rosemary or parsley would all be great. Our favorite all-purpose seasoning is also a nice option!
- Instead of Worcestershire sauce, substitute with soy sauce for that same salty, umami flavor. Balsamic vinegar is also a nice option.
- Add more vegetables to the gravy recipe, such as diced carrots or drained, canned diced tomatoes.
- Instead of round steak, use flank steak, London broil, chuck, skirt steak, or blade steak in this recipe.
- Slow Cooker: if you prefer to make this dish in the Crock Pot, I recommend browning the meat and sautéing the vegetables in a skillet first. Transfer everything to a slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. Thicken the gravy with cornstarch in a skillet at the end.
Tips for the Best Round Steak Recipe
- Look for top round steak, if possible, since it’s the most tender part of the round.
- Brown the meat. This is an extra step, but it’s worth the effort. The caramelized surface gives the beef extra flavor, while the browned bits and drippings in the pot add even more flavor to the gravy.
- This is the 3.5-quart cast iron braiser that I use.
- Use lower-sodium beef broth so that you can control the saltiness of the dish. The Worcestershire sauce and the onion soup mix both add salt to the dish as well. If it’s not salty enough for your taste, you can always season with extra salt and pepper at the end.
- If the pan is getting dry during the cooking process, add extra broth so that the meat is about ½ – ⅓ submerged in liquid. You can also add extra broth to the skillet at the very end if you’d like more gravy in your pan.
- Add the cornstarch slurry slowly to the pan. Start with just half of the mixture, since that’s likely all that you’ll need to thicken the gravy.
- If the meat is not tender at the end of the cooking time, return it to the oven. It probably just needs some extra time for those tough fibers to break down.
- Thinly slice the meat against the grain (perpendicular to those long fibers that you see). It should be so tender that it practically falls apart!
More Steak Recipes to Try
Smothered Round Steak
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 ½ – 2 lbs. boneless beef round steak (I use top round steak)
- 1 tablespoon butter
- 8 ounces sliced fresh mushrooms, sliced
- 1 sweet onion, sliced
- 1 clove garlic, minced or pressed
- 2 ½ cups low-sodium beef broth, plus more as needed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dry onion soup mix (from a 1-ounce packet), such as Lipton brand
- 2 sprigs fresh thyme, about 3-4 inches long each
- 1 sprig fresh rosemary, about 5-6 inches long
- 1 tablespoon cornstarch mixed with 1 tablespoon of cold water
- Kosher salt and pepper, to taste
- Optional garnish: chopped fresh parsley or thyme
Instructions
- Preheat oven to 300°F.
- Use a meat mallet to tenderize the meat by pounding to ½-inch thickness.
- Heat 1 tablespoon of olive oil in a Dutch oven or deep braising skillet over medium-high heat. Working in batches, if necessary, add the steak and cook until browned, about 5 minutes per side. Remove from the pan and set aside.
- Reduce the heat to medium; add the butter to the drippings in the pan. When the butter melts, stir in the mushrooms and onion; cook until starting to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Return the steaks and any juices to the pan. Sprinkle dry onion soup mix over all. Tuck thyme and rosemary sprigs into the broth.
- Cover and bake for 2 ½ – 3 hours, or until the meat is tender. Check the steaks once or twice during the cooking process, adding more broth to the pan if necessary. You want about ½ – ⅓ of the steaks submerged in the liquid for proper braising. If the steaks are still tough at the end of the cooking time, return the pan to the oven and continue baking.
- Remove the meat from the pan and cover loosely with foil to keep warm. Discard the herb sprigs.
- To thicken the gravy, bring the liquid to a boil over medium-high heat. If you’d like even more gravy in your pan, you can add more beef broth at this time. Add about half of the cornstarch slurry, whisking until the mixture thickens. If you’d like a thicker gravy, add the remaining cornstarch slurry (I find that I don’t usually need all of the cornstarch). To thin the gravy, add extra broth. Taste and season with salt and pepper, if necessary.
- Slice the steaks thinly against the grain. Spoon the gravy over top and serve with mashed potatoes, noodles or rice. Garnish with chopped fresh herbs.
Video
Notes
- Look for top round steak, if possible, since it’s the most tender part of the round.
- Brown the meat. This is an extra step, but it’s worth the effort. The caramelized surface gives the beef extra flavor, while the browned bits and drippings in the pot add even more flavor to the gravy.
- This is the 3.5-quart cast iron braiser that I use.
- Use lower-sodium beef broth so that you can control the saltiness of the dish. The Worcestershire sauce and the onion soup mix both add salt to the dish as well. If it’s not salty enough for your taste, you can always season with extra salt and pepper at the end.
- If the pan is getting dry during the cooking process, add extra broth so that the meat is about ½ – ⅓ submerged in liquid. You can also add extra broth to the skillet at the very end if you’d like more gravy in your pan.
- Add the cornstarch slurry slowly to the pan. Start with just half of the mixture, since that’s likely all that you’ll need to thicken the gravy.
- If the meat is not tender at the end of the cooking time, return it to the oven. It probably just needs some extra time for those tough fibers to break down.
- Thinly slice the meat against the grain (perpendicular to those long fibers that you see). It should be so tender that it practically falls apart!
Thank you! Making this next week!
Yay! Enjoy, Jennifer!
I completely agree. I tried it and it came out tough.
Did you guys bake it or use a slow cooker? I’m trying the slow cooker tonight.
Can you cut the round steak before putting in tue crockpot or iven method
Hi, Barb! I haven’t tried it that way, but I think it should work fine for both cooking methods. 🙂
I’ve made this before and it turned out great. Maybe you got a bad cut of meat.
Super disappointed in this. Made it for hubby before he had to go to work. I was embarrassed to give it to him. It tasted like boiled beef in broth. Never again.
This was not good. I followed this recipe’s instructions and all I got was a hard piece of boiled meat.
At least the mushrooms and onions were good on top of the mashed potatoes I made as a side.
I’m making this right now for supper. I’m adding a few extra spices so think it will have a great taste….
Awesome! Enjoy, Joetta!
This came out pretty good. I did brown them first, but don’t think it was necessary. I also added only a half cup water at first because I was worried about “boiling” the meat and then just added the rest as needed.
I also cooked it in the oven the full 90 minutes.
Steak can be so expensive and this was cheap and easy! Thanks
Thanks, Monique! I’m so glad that you enjoyed it!
Love this recipe. The steak needs to be 1/2 inch thick. I also use 3/4 amount of low sodium beef broth to 1/4 amount of sweet red wine. Such a savory gravy. Turns out great every time.
Thank you for the feedback, Dawn! We’re so glad you enjoy the recipe.
This sounds scrumptious! I don’t have a crockpot and the oven in the RV is kaput, but…I totally see this as adaptable to the electric multi pressure cooker! So I’m going to give that whirl tomorrow. Thank you! Love the simple and affordable ingredients too!
That’s perfect, Catherine! Let me know how it works in the pressure cooker! I want to try it in my Instant Pot soon. 🙂
Round steak works well for a ‘swiss steak’ recipe as well. Low and slow is def the key. Swiss steak is tomatoe based gravy, add whatever veg you have on hand.
Exactly! I have a Dump-and-Bake Swiss Steak recipe that uses round steak here, too: https://www.theseasonedmom.com/swiss-steak/
Hope you get to try this one! 🙂
Has anyone tried this in an Instapot??
Hey, Laura! I haven’t tried it that way, yet. Maybe I’ll do so next time I make it. Good idea!
works wonderful in the insta-pot – I think better than baking or slow cooker! Always comes out tender and for seasoning you simply add what your preference is. I used garlic powder, smoked paprika, a little chili powder and a can of petite diced tomatoes with chili’s along with beef broth, onion soup mix, onions and mushrooms. IT WAS AWESOME!!
Awesome! Thanks for that helpful tip, Victoria!
How long per pound would you cook the round steak in the insta pot?
Hi, Jason! I haven’t tried it in an Instant Pot, so I am hesitant to give specific cooking times. I found this similar recipe for round steak in the Instant Pot, though: https://www.recipesthatcrock.com/easy-instant-pot-round-steak/
It looks like 2 lbs. of steak in the IP on the meat setting for 20 minutes, then natural release for 15 minutes. I would give that a try! Enjoy!
Hi Laura I made this tonite in my instant pot. A 2 1/4 lb top round steak. I used the sous vide setting on 180° for 2 1/2 hrs with a lid from my crock pot that fit. I like the sous vide setting because it’s not a pressure setting and I can approximate an oven situation. I did brown the steak on the sauté setting first. It turned out great.
How could something so quick and with common ingredients be so good? It is. Made it last night with mashed potatoes. Had a friend over and she and my husband both liked it a lot. I’m going to try more of your dump and bake recipes. Thank you!
That’s awesome, Julie! I’m so glad that you all enjoyed it. Thanks for letting me know! 🙂
Quick and easy, and great for sandwiches.
Thanks, Brian!
I made this tonight, and it was wonderful! I do make my own onion soup mix, and I used beef stock instead of water. Very tender and flavorful!
Great tips, Linda! So glad that you enjoyed it. 🙂
I made this tonight and my husband I really enjoy. I cooked mine in the oven at 325 for 90 minutes. It was a hit tough, but I expected that, seeing as it was round steak.
It was quick and easy to prepare and a very inexpensive meal for my husband and I.
We put in on hoagie buns that I toasted in the oven the last few minutes while it was baking and I added cheese and broiled them until the cheese melted.
I will definitely make this again.
I made this last night. I left out the mushrooms and used beef broth instead of water. I also added slice mini potatoes around the meat. And I have to say this was great. We had a salad as the side and there was nothing left! My family of four devoured this meal. Thank you so much for sharing. This is going in the recipe box.
Thanks, Dovey! I’m so glad that you all enjoyed it! Thanks for taking the time to leave a note and let us know. 🙂
Dovey, I was just reading these reviews and was thrilled to see your name. I have an aunt with the same name but she spells it Dovie. I have never known anyone else to have this very unique name. 🙂
BTW~ I am trying this recipe today in the slow cooker.
Delicious ! An emergency came up while it was in the oven about half way through. I came back home and dumped it all in the instant pot for 5 mins and it was awesome!!
Awesome, Debbie! So glad to know that it worked out — even with an interruption halfway through! Thanks for taking the time to leave me a note. 🙂
Ever tried tomatos & round steak? My motherin law made it
But I dont know how
Hi, Lavonne! I think you might be thinking of a dish called Swiss Steak? Here’s my recipe: https://www.theseasonedmom.com/swiss-steak/
Hope that helps!
Hi, Seraiyah! Yes, you can absolutely sear the meat before cooking it. 🙂
USE 2 POUND ROUND STEAK, SEASONED AND DREGDE IN FLOUR, BROWNED AND PUT IN 11X13 BAKING DISH. DIDN’T HAVE ONION SOUP MIX, SO USED CAN OF TOMATOES, BEEF BROTH, CAN OF FRENCH ONION SOUP AND WORCHESTER. ADDED CARROTS, CELERY AND A FEW RED PEPPERS. BAKED 2 HOURS AND 300 AND CAME OUT DELISH AND TENDER!
Great! Thanks, Lorraine!
wow! really really good and tender. i used 2 lbs of bottom round steak, the beef broth instead of water, and also added one can of campbells cream of mushroom soup/one half can of water, and some minced garlic. fi fi delish!
Thank you! So glad that it worked well for you. I appreciate you taking the time to come back here and leave a note. Have a great day!
Turned out great! I probably cooked it for the whole 2 hours or almost. It didn’t feel overcooked. I used an enameled Dutch oven instead of a baking dish. It came out very soft and flavorful.Thank you for sharing this recipe!
That’s great, Bel! Thanks for taking the time to let me know!
Made this in the crockpot. Came out tender and delicious. My husband loved it too. He’s a very fussy eater. The only extra I did was crush garlic and added it.
Thank you, Kathie! I’m so glad that your husband approved, too! 🙂
cooked 1 lb eye of round steak for 55 min at 300. came out amazing
Awesome. Thanks for letting me know, Ajay!
Has anyone tried it in the slow cooker with semi-frozen meat? Mine didn’t completely thaw last night, guess it’s time to move stuff in from the outside fridge here in Idaho!
Hi, Samantha! I haven’t tried it, but I think it should work fine!
I made this for dinner today and it was wonderful. The meat was fall apart tender. I used beef bottom round steak. It was cut into about 2 inch thick slices before cooking. I started out with frozen meat. I thought the flavor was good. But when I made my sandwich I put a little horseradish on it.
Thanks, Kathy!
Hi I don’t have onion soup mix I have vegetable soup mix. Can I use that instead of the onion soup mix
Hi, Joanne! I think so — it will just give the dish a different flavor. 🙂
Love it, so easy and my family raved, there were no leftovers. I made it in the crockpot, I added a packet of dry roast beef gravy and a can of beef broth instead of water.
That’s great to hear, Jane. Thanks for your tips, too!
Made this in the slow cooker last night. Followed directions (using beef broth in lieu of water), although I omitted the mushrooms. The meat was fork tender, and the gravy was thick and rich. This recipe is a keeper for our family!
Wonderful! Thanks, Robin!
I made this recipe for my family last night.. was a huge hit. Tender enough to use for sandwiches today. The only thing I did different was add an extra onion soup packet. Will definitely be using in the dinner rotation .
Perfect! Thanks, Brian! I’m so glad that your family enjoyed it. 🙂
Made this recipe tonight and it was a WINNER! My husband loved it and so I’m saving this. Thank you! Quick, easy and delicious— hard to beat!
Thank you, Victoria! I’m so happy to hear that!
Thanks, Tina! Glad that you were able to make it work in the pressure cooker!
It came out great. I added a diced fresh tomato, some garlic pepper, and smoked paprika
Thanks, Jim!
My husband & I loved this recipe. Instead of baking it I pressure cooked it in my Instant Pot for 45 minutes. When it was done I took out the meat, added the corn starch slurry, and cooked the sauce on the saute setting until it began to thicken. I sliced the meat, returned it to the sauce and served it over mashed potatoes. I’m so glad you recommended not adding salt or pepper until it was done. It was so flavorful that it didn’t need it. I will definitely be making this again!
Awesome, Jackie! Thank you for the tip about the Instant Pot. I know that will be helpful for others, too!
I made this as a week night dinner after work so didn’t have time for the 3.5 hr oven bake so I just covered the cast iron and put it on low for 20 minutes and it came out delicious. I’m sure the meat is super tender when following the recipe so I’ll have to try it as written on a day I have more time. Husband was a big fan and said he felt like he was eating at a restaurant
We’re so glad it turned out well for you, Ashley!
I went through many, many, Instant Pot recipes for a pot roast. I was looking for a good ‘ole fashioned’ one like what my parents were used to making in the slow-cooker. She’s nailed the recipe and the instructions and please visit us: https://www.beckandbulow.com
My family really enjoyed this and I loved the simplicity and ease of it. Will definitely make again. This is a hearty winter dish that left clean plates all around the table! I did not have the soup mix but used some crispy fried onions from Trader Joe’s.
Thank you so much, Cynthia!
Forgot to rate it!
Do you have instructions on how to make this in a slow cooker? Thanks!
Hi, Mindi! Yes, here are the instructions:
If you prefer to make this dish in the Crock Pot, I recommend browning the meat and sautéing the vegetables in a skillet first. Transfer everything to a slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. Thicken the gravy with cornstarch in a skillet at the end.
This was fabulous! I did it in the instant pot, as one commenter suggested. Fall apart tender! Will do again and again!
Thanks, Angie!
We love this recipe. It smells so good while it’s cooking. Thanks for a keeper.
Thank you, Janet!
Can I omit the mushrooms? My family doesn’t care for them.
Absolutely. 🙂
Made this today, I bought bottom round steaks by mistake and didn’t know how to use them. I followed your receipt as written, only added 1 tbs. Of sherry. It came out perfect and the smell cooking on this rainy cold day was the best. Thanks
Thanks, Norma. I’m so glad that you enjoyed it!
Thank you so much for this recipe, I did not know what I was going to do with these top round steaks, I have never had good luck with this cut of meat, I followed the recipe exactly as posted and it was amazing, my family loved it, I noticed the recipe said you could use London broil, I have one in my freezer and was wondering if I should cut it in thick slices or keep it whole, I would appreciate your thoughts?
Hi, Helen! I would probably slice it so that it’s similar to the round steaks that you used. Glad that your family enjoyed the meal!
I made this last night, it was outstanding! My husband kept commenting how good the gravy was. I almost left out the dry onion soup part, but didn’t. So glad I didn’t, it really added something. So good. I just found your website, I’m looking forward to exploring other recipes you have!
This was good, but I felt there was something lacking. It somehow needed more “richness.” I’ll have to give this recipe some thought.
We’re sorry this didn’t quite meet expectations, Linda. Many readers like to add ingredients such as extra spices, Campbell’s Cream of Mushroom Soup, a packet of dry roast beef gravy, cheese, and vegetables. We hope you find a combination you love!
The structure is there in this recipe! I did add garlic powder, onion powder, and some chicken bouillon for more flavor. I never knew how to cook this cut of meat before and it did come out tender, not as tender as I was hoping but my jaw did not hurt after eating at all so I’ll take it. It was so good and now I can buy this cut of meat comfortably knowing I can cook it and make a really great meal!
Thank you for the feedback, Anissa! We’re glad you enjoyed it and feel comfortable buying round steak now!