Round Steak in Oven (with Potatoes, Onions & Mushrooms)
This round steak in oven recipe transforms an affordable cut into a tender, flavor-packed dinner—no canned soup needed! The steak is lightly coated in cornstarch, seared for a rich crust, then baked low and slow with potatoes, onions, and mushrooms in a savory tomato-soy gravy. It’s hearty and comforting.
Servings: 4
Calories: 706kcal
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.
Nutrition
Calories: 706kcal | Carbohydrates: 53g | Protein: 52g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 138mg | Sodium: 138mg | Potassium: 1806mg | Fiber: 6g | Sugar: 5g | Vitamin A: 43IU | Vitamin C: 49mg | Calcium: 57mg | Iron: 6mg