Easy Round Steak Recipes for Busy Weeknights

🧂 Ingredients

• 6 lbs round steak roasts

  top round, bottom round, eye of round, or sirloin tip round steak
• 2 tablespoons vegetable oil
• 6 cups of water
• 3 tablespoons beef base

  Better Than Bouillon*
• 2 tablespoons dehydrated minced onion or 1 large onion finely chopped
• Gravy
• ½ cup flour
• ½ cup cold water

Instructions

• 1 In a large Dutch oven, brown the steak roasts on all sides in a hot pan with
  vegetable oil. Ensure thorough browning for added flavor. Add more oil if
  needed.
• 2 If using fresh onion, sauté it in the pan with additional oil until tender.
• 3 Carefully deglaze the pan with 1 cup of water, scraping up brown bits. Add
  remaining water, adjusting to almost cover the meat.
• 4 Stir in beef base (Better Than Bouillon)
• 5 Cover the pan with a tight-fitting lid and roast in a preheated 325º oven for
  about 2.5 to 3 hours until the meat is fork-tender. Adjust time-based on roast
  thickness.
• 6 Remove from the oven, place ⅓ of the round steak on a cutting board, and slice
  into thick individual serving portions.
• 7 Cube the remaining ⅔ of the steak.
• 8 For the gravy, mix ½ cup flour with ½ cup water. Gradually stir into the pan on
  the stove over medium heat until it thickens. Adjust consistency with more flour
  mixture or water. Season with salt and pepper to taste.
• 9 Serve sliced round steak in a dish, topped with ⅓ of the gravy. Toss cubed round
  steak with the remaining ⅔ of the gravy. Divide cubed meat and gravy,
  refrigerating or freezing in two Ziploc bags for shortcut meals another day.

Nutrition Info