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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!

Plate of mashed potatoes topped with round steak and mushroom gravy
Table of Contents
  1. How to Cook Round Steak So It’s Tender | 1-Minute Video
  2. Top Round Steak Recipe
  3. Round Steak
  4. Is flank steak the same as round steak?
  5. Ingredients for Smothered Round Steak
  6. How to Cook Round Steak Tender
  7. Serving Suggestions
  8. Storage
  9. Recipe Variations
  10. Tips for the Best Round Steak Recipe
  11. 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!

Overhead shot of the best round steak recipe with mushrooms and onions

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 roundbottom 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.

Process shot showing how to tenderize steak

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.

Browning top round steak in a skillet

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.

Adding mushrooms to a pan

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.

Adding beef broth and Worcestershire sauce to a skillet

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.

Seasoning top round steak

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.
Whisking mushroom and onion gravy in a skillet

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.

  1. Use the textured side of a meat mallet to tenderize the round steak and pound it to ½-inch thickness.
  2. Brown the steaks in olive oil, just to give them some color on the outside. Remove them to a plate.
  3. Sauté the mushrooms, onion and garlic in butter.
  4. Add broth and Worcestershire sauce.
  5. Return steaks to the pan and sprinkle with dry onion soup mix. Tuck fresh herbs into the broth.
  6. Cover and bake in a 300°F oven for about 2 ½ – 3 hours, or until the meat is tender.
  7. Remove the meat from the pan and discard the herb stems.
  8. Thicken the gravy with a little bit of cornstarch slurry, adding extra broth to thin, if necessary.
  9. Taste and season with salt and pepper.
  10. Thinly slice the steak against the grain, smother in the mushroom and onion gravy, and serve over mashed potatoes.
Close up side shot of a spoon in a skillet of top round steak with gravy

Serving Suggestions

This classic comfort food dish goes well with any of these sides:

Side shot of a plate of round steak with gravy

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.

Overhead shot of top round steak recipe in a skillet with fresh herbs

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.
Overhead shot of smothered round steak on a plate with mashed potatoes

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!
Serving spoon in a pan of boneless beef round steak
Square overhead shot of a plate of mashed potatoes topped with smothered round steak.

Smothered Round Steak

4.73 from 40 votes
Prep: 10 minutes
Cook: 3 hours 30 minutes
Total: 3 hours 40 minutes
Servings 4 people
Calories 318 kcal
Cooked low and slow, this easy smothered round steak with mushroom and onion gravy turns an affordable cut of beef into a tender, flavorful meal.

Ingredients
  

  • 1 tablespoon olive oil
  • 1 ½ – 2 lbs. boneless beef round steak (use top round steak if possible, since it's the most tender part of the round)
  • 1 tablespoon butter
  • 8 ounces sliced fresh mushrooms, sliced
  • 1 medium 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 ground black 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.
    Process shot showing how to tenderize round steak.
  • 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.
    Process shot showing how to cook round steak.
  • 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.
    Adding mushrooms to a pan.
  • Stir in the broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan with a wooden spoon.
    Pouring beef broth into a cast iron skillet.
  • Return the steaks and any juices to the pan. Sprinkle dry onion soup mix over all. Tuck thyme and rosemary sprigs into the broth.
    Process shot showing how to add gravy to a pan of round steak.
  • 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.
    Whisking gravy for smothered round steak in a cast iron skillet.
  • 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.
    Horizontal image of a plate of round steak with gravy and mashed potatoes.

Video

Notes

  • 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.
  • 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!
  • Slow Cooker Method: you can also make this easy recipe in the Crock Pot. Brown the meat and sauté 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.

Nutrition

Serving: 1/4 of the recipeCalories: 318kcalCarbohydrates: 7gProtein: 44gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 111mgSodium: 605mgPotassium: 1206mgFiber: 1gSugar: 3gVitamin A: 92IUVitamin C: 4mgCalcium: 55mgIron: 4mg
Keyword: round steak and gravy, round steak in oven, round steak recipe, smothered round steak, top round steak
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Jennifer says:

    Thank you! Making this next week!

    1. Blair says:

      Yay! Enjoy, Jennifer!

      1. Mike says:

        I completely agree. I tried it and it came out tough.

        1. Meriah says:

          Did you guys bake it or use a slow cooker? I’m trying the slow cooker tonight.

      2. Barb says:

        Can you cut the round steak before putting in tue crockpot or iven method

        1. Blair says:

          Hi, Barb! I haven’t tried it that way, but I think it should work fine for both cooking methods. 🙂

          1. Daly says:

            5 stars
            La prepare y quedó muy rica.
            Lo único que hice diferente fue picarlo en slice y marinar la carne por 24 hrs. Al estar en slice el tiempo de cocción fue menos y quedaron muy suaves y con gran sabor.
            Gracias por compartir

          2. The Seasoned Mom says:

            Slicing and marinating ahead of time is a great way to reduce the cooking time. Thank you for trying it out. We’re so glad you enjoyed it!

      3. S says:

        I’ve made this before and it turned out great. Maybe you got a bad cut of meat.

      4. Jessica says:

        1 star
        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.

      5. Becky says:

        1 star
        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.

      6. Joetta says:

        I’m making this right now for supper. I’m adding a few extra spices so think it will have a great taste….

        1. Blair says:

          Awesome! Enjoy, Joetta!

    2. Monique says:

      5 stars
      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

      1. Blair says:

        Thanks, Monique! I’m so glad that you enjoyed it!

      2. Dawn Percudani says:

        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.

        1. The Seasoned Mom says:

          Thank you for the feedback, Dawn! We’re so glad you enjoy the recipe.

  2. CATHERINE LEE says:

    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!

    1. Blair says:

      That’s perfect, Catherine! Let me know how it works in the pressure cooker! I want to try it in my Instant Pot soon. 🙂

  3. Grammyprepper says:

    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.

  4. laura weidle says:

    Has anyone tried this in an Instapot??

    1. Blair says:

      Hey, Laura! I haven’t tried it that way, yet. Maybe I’ll do so next time I make it. Good idea!

    2. Victoria Moran says:

      5 stars
      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!!

      1. Blair says:

        Awesome! Thanks for that helpful tip, Victoria!

      2. Jason says:

        How long per pound would you cook the round steak in the insta pot?

        1. Blair says:

          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!

    3. Cherie says:

      5 stars
      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.

  5. Julie says:

    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!

    1. Blair says:

      That’s awesome, Julie! I’m so glad that you all enjoyed it. Thanks for letting me know! 🙂

  6. Brian says:

    5 stars
    Quick and easy, and great for sandwiches.

    1. Blair says:

      Thanks, Brian!

  7. Linda says:

    5 stars
    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!

    1. Blair says:

      Great tips, Linda! So glad that you enjoyed it. 🙂

  8. Laura says:

    5 stars
    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.

  9. Dovey says:

    5 stars
    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.

    1. Blair says:

      Thanks, Dovey! I’m so glad that you all enjoyed it! Thanks for taking the time to leave a note and let us know. 🙂

    2. Anita says:

      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.

  10. Debbie Morris says:

    5 stars
    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!!

    1. Blair says:

      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. 🙂

      1. LAVONNE says:

        Ever tried tomatos & round steak? My motherin law made it
        But I dont know how

        1. Blair says:

          Hi, Seraiyah! Yes, you can absolutely sear the meat before cooking it. 🙂

  11. LORRAINE MASSEY says:

    5 stars
    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!

    1. Blair says:

      Great! Thanks, Lorraine!

  12. fats says:

    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!

    1. Blair says:

      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!

  13. Bel says:

    5 stars
    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!

    1. Blair says:

      That’s great, Bel! Thanks for taking the time to let me know!

  14. Kathie Panek-Ewers says:

    5 stars
    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.

    1. Blair says:

      Thank you, Kathie! I’m so glad that your husband approved, too! 🙂

  15. Ajay Swaminathan says:

    5 stars
    cooked 1 lb eye of round steak for 55 min at 300. came out amazing

    1. Blair says:

      Awesome. Thanks for letting me know, Ajay!

  16. Samantha Snyder says:

    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!

    1. Blair says:

      Hi, Samantha! I haven’t tried it, but I think it should work fine!

  17. Kathy S says:

    5 stars
    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.

    1. Blair says:

      Thanks, Kathy!

  18. Joanne says:

    Hi I don’t have onion soup mix I have vegetable soup mix. Can I use that instead of the onion soup mix

    1. Blair says:

      Hi, Joanne! I think so — it will just give the dish a different flavor. 🙂

  19. Jane says:

    5 stars
    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.

    1. Blair says:

      That’s great to hear, Jane. Thanks for your tips, too!

  20. Robin says:

    5 stars
    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!

    1. Blair says:

      Wonderful! Thanks, Robin!

  21. Brian says:

    5 stars
    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 .

    1. Blair says:

      Perfect! Thanks, Brian! I’m so glad that your family enjoyed it. 🙂

  22. Victoria says:

    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!

    1. Blair says:

      Thank you, Victoria! I’m so happy to hear that!

  23. Blair says:

    Thanks, Tina! Glad that you were able to make it work in the pressure cooker!

  24. Jim Della Volpe says:

    5 stars
    It came out great. I added a diced fresh tomato, some garlic pepper, and smoked paprika

    1. Blair says:

      Thanks, Jim!

  25. Jackie says:

    5 stars
    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!

    1. Blair Lonergan says:

      Awesome, Jackie! Thank you for the tip about the Instant Pot. I know that will be helpful for others, too!

      1. Ashley Lopez says:

        5 stars
        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

        1. The Seasoned Mom says:

          We’re so glad it turned out well for you, Ashley!

  26. Beck & Bulow says:

    5 stars
    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

  27. Cynthia says:

    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.

    1. Blair Lonergan says:

      Thank you so much, Cynthia!

  28. Cynthia says:

    5 stars
    Forgot to rate it!

  29. Mindi says:

    Do you have instructions on how to make this in a slow cooker? Thanks!

    1. Blair Lonergan says:

      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.

  30. Angie says:

    5 stars
    This was fabulous! I did it in the instant pot, as one commenter suggested. Fall apart tender! Will do again and again!

    1. Blair Lonergan says:

      Thanks, Angie!

  31. Janet says:

    5 stars
    We love this recipe. It smells so good while it’s cooking. Thanks for a keeper.

    1. Blair Lonergan says:

      Thank you, Janet!

  32. Jenny says:

    Can I omit the mushrooms? My family doesn’t care for them.

    1. Blair Lonergan says:

      Absolutely. 🙂

  33. Norma says:

    5 stars
    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

    1. Blair Lonergan says:

      Thanks, Norma. I’m so glad that you enjoyed it!

  34. Helen says:

    5 stars
    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?

    1. Blair Lonergan says:

      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!

  35. Beth W. says:

    5 stars
    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!

  36. Linda says:

    3 stars
    This was good, but I felt there was something lacking. It somehow needed more “richness.” I’ll have to give this recipe some thought.

    1. The Seasoned Mom says:

      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!

  37. Anissa says:

    4 stars
    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!

    1. The Seasoned Mom says:

      Thank you for the feedback, Anissa! We’re glad you enjoyed it and feel comfortable buying round steak now!

  38. Becky says:

    5 stars
    Wonderful recipe! Made this tonight and it turned out great! Skipped the fresh herbs because I did not have on hand. Cooked for about 3 hours and came out tender and delicious. Will definitely make again.

    1. The Seasoned Mom says:

      Thank you, Becky! We’re so glad you enjoyed it.

  39. Dana Faile says:

    5 stars
    This turned out amazing!! Paired with homemade mashed potatoes and brussel sprouts. New favorite.

    1. The Seasoned Mom says:

      We’re so happy to hear it! Thank you for trying it out, Dana.