This baked Round Steak in Oven recipe makes a tough cut melt-in-your-mouth tender. With simple ingredients-steak, potatoes, onions, and mushrooms-it's the kind of satisfying, no-fuss dinner that feels like home.
⭐️⭐️⭐️⭐️⭐️ Reader Review
"My husband is a meat and potatoes kind of guy. We love this easy recipe. Thanks for the tomato paste and soy sauce idea. It's sooo good! And never dried out. This how we do steak and potatoes in our house now!"
-Zoey
Round Steak in Oven Essentials
- 🍽️ Course: Main Dish
- 🔥 Method: Lightly flour and sear round steak, then bake low and slow in a savory tomato-soy broth with onions, mushrooms, and potatoes.
- 🌡️ Temperature: Bake covered at 300°F for 2 to 2½ hours, then uncover for 15-30 minutes to brown and thicken the sauce.
- 🕒 Total Time: Around 2½-3 hours, depending on steak thickness.
- 🍽️ Tenderness Cue: Steak is ready when it is fork-tender and slices easily against the grain.
- 😋 Flavor Profile: Rich, beefy, and savory with a touch of umami without any canned soup.
- 💡 Pro Tip: Rest the steak 10 minutes before serving to lock in those juices.
From Our Kitchen to Yours
Round steak is one of those humble cuts that proves you don't need fancy ingredients to make something delicious. This is my great-grandmother's recipe. I love that it skips the canned soup and gravy mixes for simple pantry staples. Once it's in the oven, your kitchen fills with the kind of cozy, old-fashioned aroma that makes everyone wander in asking, "When's dinner?"
Here's a little trivia for you: round steak used to be the go-to "Sunday supper" cut because it was affordable and could feed a family with just a few pantry ingredients. Turns out, our grandmothers were on to something-slow and steady really does win the flavor race. I'm thrilled to carry on my great-grandmother's tradition. Try my air fryer round steak next!
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Ingredients
- Steak: We're using top round steak to make this baked steak recipe. For best results, choose steaks that are similar in size so they cook evenly.
- Potatoes: Use baby or small potatoes for less prep, but you can cut larger potatoes into chunks.
- Mushrooms: Simple white or brown mushrooms work great. Save some time by choosing presliced.
- Umami flavor: Low-sodium soy sauce and tomato paste give the sauce more umami, savory flavor, and make our recipe stand out from all the others.
- Cornstarch: The steaks are coated in cornstarch before cooking to add a light crust to the steaks. You can also use potato starch or arrowroot powder.
See the recipe card below for the full ingredient list and exact quantities of each ingredient.
Round Steak 101
- What It Is: Round steak comes from the hind leg (the "round") of the cow. It's a lean, well-exercised muscle that's flavorful but naturally less tender.
- Why It Needs Low & Slow: Because it's low in fat and connective tissue, baking covered at 300°F for a few hours helps break down collagen and keep the meat juicy and tender.
- Slice Against the Grain: After baking, slice the round steak crosswise to shorten the muscle fibers and ensure each bite is tender.
Different Round Steak Options: Not sure about the difference between the different types of round steak? Here's a quick glance at each one.
- Top Round: The most tender of the round cuts and the best choice for oven-baked steak recipes.
- Bottom Round: Slightly tougher but extra beefy. It's ideal for braising or baking with extra moisture.
- Eye of Round: The leanest and firmest cut. It needs a full cook time and plenty of liquid to soften.
If you can't get enough steak in your life, I'm sure you'll enjoy these succulent garlic butter steak bites or this easy slow cooker steak bites recipe.
How to Cook Eye of Round Steak in the Oven
Gather all your ingredients and let's get started! You can use a large skillet or Dutch oven if you want to make this dish a true one-pan meal. Otherwise, you will need a skillet and a roasting pan.
Step 1: Prep the Steak. Start by seasoning each steak and then dip it in cornstarch to coat the entire surface of each steak.
Step 2: Brown the Steaks. Place the steaks in a hot skillet with olive oil and cook to brown both sides of the steak.
Step 3: Make the Sauce. Wipe out the skillet and add the tomato paste, broth, and soy sauce. Mix them together.
Step 4: Add the Vegetables and Heat. Add the onions, mushrooms, potatoes, garlic, and thyme to the hot skillet. Bring the sauce and veggies to a boil.
Step 5: Prepare for the Oven. Add the vegetable mixture to a roasting pan and top with the steaks.
Step 6: Bake and Serve. Bake for 2 hours covered with a lid or foil. Then uncover and bake for 30 more minutes. Serve it up and enjoy! We love it with an easy green vegetable like these air fried frozen Brussels sprouts.
Recipe Tips
- Coat Evenly: Lightly dust the steak with enough cornstarch to coat all sides before searing. This creates a beautiful crust and helps thicken the savory sauce as it bakes.
- Get the Pan Hot: Make sure your skillet is nice and hot before adding the meat. A quick sear locks in flavor and keeps the steak juicy.
- Control the Salt: For balanced seasoning, use low-sodium soy sauce and broth. If you're using regular versions, always taste before salting-both can be naturally salty.
- Don't Skip the Veggies: The onions, mushrooms, and potatoes add flavor and moisture while the steak cooks. Spread them evenly under and around the meat so everything bakes up tender.
- Cover Tightly: Keep the pan covered during the first part of baking to trap steam and soften the meat. Then uncover for the final 15-30 minutes to reduce the sauce and let the edges brown.
- Slice Against the Grain: Once baked, slice the steak crosswise for the most tender bite.
- Leftovers: Store leftover baked steak and potatoes in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently with a splash of broth to keep it moist.
Serving Suggestions
Serve baked steak straight from the pan with all those tender potatoes and caramelized onions spooned over the top, for an easy, hearty meal that's pure comfort food. We love it over creamy mashed potatoes, noodles, or rice.
- You might also consider adding on a tasty carrot side dish or your favorite asparagus recipes.
- We also love it with some soft homemade dinner rolls or this Greek rice salad.
For more side dish inspiration, explore our post that covers what to serve with beef bourguignon. You're sure to find some delicious side dishes that will work with baked round steaks.
Baked Steak Recipe FAQs
The best way to reheat your leftovers is in the oven at 275° F for thirty minutes. Place the steak and vegetables in a baking pan and cover with foil. You can sear the steaks in a skillet if you want to restore a bit of the crust.
Yes, there are some steps you can take to prep this dish ahead of time. Sear the steaks and prepare the potato, mushroom, and onion mixture. Store them separately in the refrigerator for up to two days. Remove them from the refrigerator about half an hour before baking. Then continue preparing the dish for the oven and cook as directed.
Yes! Feel free to add vegetables that will stand up well to the long cooking time. We like adding celery, carrots, or other root vegetables to cook with the steaks.
It's key to start with searing the meat first to lock in the flavor and juices. Make sure you have liquid in the pan with the steak. In our recipe, the tomato paste and soy sauce adds juices as well as the vegetables which break down during cooking and release more liquid. Last, when you slice, be sure it's cut against the grain for the most tender pieces.
For this recipe, we also like top round, which is lean and uniform, bottom round, eye of round. You can also use chuck steaks, but they have more connective tissue and will cook a bit differently. You might also try this garlic balsamic steak, which we made using T-bone steaks.
How to Cook Round Steak in Oven Video
Other Delicious Steak Recipes to Try
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Round Steak in Oven (with Potatoes, Onions & Mushrooms)
Equipment
Ingredients
- 4 round steaks 1 inch thick, 7-8 oz each, can also use blade or chuck
- 2 pounds potatoes small potatoes or cut into chunks
- ½ pound mushrooms sliced
- 1 large onions sliced
- 1 tablespoon garlic minced
- 1 can tomato paste (5.5-6 oz)
- 5.5-6 oz low sodium soy sauce about ¾ cup
- 5.5-6 oz water or broth, about ¾ cup
- ¼ cup cornstarch or potato starch
- oil
- 1 tblsp dried thyme or rosemary more or less to taste
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 300 degrees. Prepare a roasting pan with cooking spray. Set aside.
- Pat steaks dry with paper towels. Season with salt and pepper.
- Dump corn or potato starch on to a shallow dish. Coat each steak on both sides and shake off excess. Use more corn or potato starch if necessary.
- In a large skillet, over medium to medium high heat, pour oil and wait until the oil shimmers or a drop of water flicked in it dances.
- When oil is ready add steaks to the skillet and cook until browned, around 4 minutes per side. Lay browned steaks on to a plate. Remove skillet from heat and wipe clean.
- Open and add tomato paste to skillet. We use the empty tomato paste can to measure ¾ cup of soy sauce and water or broth. Add to skillet and stir until incorporated.
- Add onions, mushrooms, potatoes, garlic, thyme. Heat until boiling and pour into your prepared roasting pan. Place steaks on top.
- Cover and bake in your oven for 2 hours.
- Uncover and continue to bake for 30 minutes longer. Steaks should be nice and brown and so tender.
- Season potato mixture with salt and pepper to taste. Serve immediately.
Video
Notes
- Coat Evenly: Lightly dust the steak with cornstarch on all sides before searing for a golden crust and naturally thickened sauce.
- Hot Skillet = Juicy Steak: Always start with a hot pan to sear and lock in flavor.
- Cover for Tenderness: Keep the pan tightly covered while baking to trap steam and soften the meat; uncover near the end to reduce and brown.
- Mind the Salt: Use low-sodium soy sauce and broth for better control. If using regular, taste before adding more salt.
Kate says
I used low sodium soy sauce (measured in the tomato paste can as described) i did add extra water. I would use half for future as it was still on the saltier side. Definitely a nice yummy dish paired with a nice buttered roll. Will make again with the minor soy sauce adjuatment. I recommend not salting the beef as well.
Karin and Ken says
We make this recipe and love it. Glad you’re willing to try it again! All the best. Karin
Zoey says
My husband is a meat and potatoes kind of guy. We love this easy recipe. Thanks for the tomato paste and soy sauce idea. It's sooo good! And never dried out. This how we do steak and potatoes in our house now!
Karin and Ken says
Glad to hear you’re enjoying this easy recipe. It’s a personal favorite. Hopefully you find another recipe on this site that you enjoy just as much. All the best. Karin