Beef Round Steak Recipes
This Braised Beef Round Steak turns a lean, budget-friendly cut into something genuinely fork-tender — seared for flavor, then simmered low and slow in a rich tomato-beef gravy until it falls apart. Perfect for a Sunday when you want the house smelling incredible for hours.
Love a slow braise? Try my Beef and Noodles or Braised Beef Shank next — same technique, different cut.
Why Beef Round Steak Deserves More Credit
Round steak gets overlooked because it’s lean and can turn tough if you rush it — but give it the low-and-slow treatment and it becomes something genuinely special, without the price tag of a fattier cut. This is one of those recipes that makes you look like you spent way more effort than you actually did.
It’s also endlessly practical: simple pantry ingredients, one pot, and leftovers that taste even better the next day.
Ingredients
For this classic braised beef round steak recipe that serves 6, gather these essential ingredients:
Feel free to customize with mushrooms, carrots, or bell peppers. For a wine-enriched version, substitute half the beef broth with red wine.
Braised Beef Round Steak
Course: BeefCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutes300
kcalFork-tender beef round steak braised low and slow in a rich tomato-beef gravy.
Ingredients
2 lbs beef round steak (top or bottom round, 3/4-inch thick)
1/3 cup all-purpose flour
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
3 tbsp vegetable oil
1 large yellow onion, thinly sliced
3 garlic cloves, minced
2 cups beef broth
1 can (14.5 oz) diced tomatoes
2 tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
2 tbsp cornstarch (optional, for thickening)
Directions
- Prep the beef. Bring to room temperature 20 minutes, pat dry, and pound to 1/2-inch thickness with a meat mallet.
- Season and dredge. Combine flour, salt, pepper, garlic powder, and onion powder. Dredge the steaks on both sides, shaking off excess.
- Sear. Heat oil in a Dutch oven over medium-high heat. Sear the steaks 3-4 minutes per side until golden brown. Set aside.
- Build the aromatics. In the same pot, saute the onion 4-5 minutes, then add garlic and cook 30 seconds.
- Make the braising liquid. Add beef broth, scraping up browned bits. Stir in diced tomatoes, Worcestershire sauce, thyme, and bay leaves.
- Braise. Return the steaks to the pot, nestling into the liquid. Cover and simmer on low 1.5-2 hours, until fork-tender.
- Finish the sauce. Remove the steaks and discard the bay leaves. For a thicker gravy, whisk in a cornstarch slurry and simmer 2-3 minutes. Pour the sauce over the steaks and serve.
Notes
- Always slice against the grain for the most tender bite. For food safety, beef should reach a minimum internal temperature of 145F with a 3-minute rest.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories340
- % Daily Value *
- Total Fat
12g
16%
- Saturated Fat 3g 15%
- Sodium 780mg 34%
- Total Carbohydrate
18g
7%
- Dietary Fiber 2g 8%
- Protein 38g 76%
- Iron 4.2mg 24%
- Vitamin B12 2.8mcg 117%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
For food safety, beef should reach a minimum internal temperature of 145°F with a 3-minute rest (USDA guidelines) — though for this braise, cooking until genuinely fork-tender is what gives the best texture.
How to Make It
This is just the overview — scroll down to the recipe card for exact measurements and timing.
Pound and dredge the steaks, then sear until deeply browned. Build a tomato-beef braising liquid right in the same pot, return the steaks to it, and let everything simmer low and slow until fork-tender. Finish with a quick cornstarch slurry if you want a thicker gravy.
Make Ahead Method
- The beef and sauce can be made up to 2 days ahead. Refrigerate in an airtight container, then reheat gently before serving.
- This dish actually improves overnight as the flavors meld — great for meal prep.
- Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
A Few Ways to Make It Your Own
- Reduce sodium: use low-sodium broth and season with herbs instead of extra salt.
- Add vegetables: carrots, celery, and mushrooms added to the braising liquid boost flavor and nutrition.
- Skip the flour: for a lower-carb, gluten-free version, season and sear the meat directly, then thicken the sauce with a cornstarch slurry.
Common Mistakes to Avoid
- Cooking at too high a temperature. High heat toughens round steak rather than tenderizing it — keep it at a gentle simmer.
- Skipping the pounding step. Mechanically tenderizing the meat first makes a real difference in the final texture.
- Cutting with the grain. Always slice beef round steak perpendicular to the muscle fibers, or it will be stringy even when properly cooked.
Storage
- Refrigerate leftovers in an airtight container for up to 3-4 days.
- Freeze for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop with a splash of broth to loosen the sauce.
FAQ
Can I make this in a slow cooker?
Yes — sear the steaks and saute the aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 6-7 hours.
What’s the best way to slice it?
Always cut against the grain (perpendicular to the muscle fibers) for the most tender bite, even after a long braise.
Can I use a different cut of beef?
Chuck roast or sirloin tips both work with this same method, though cooking time may vary slightly.
Why is my meat still tough after braising?
It likely needs more time, not less — round steak needs at least 1.5 hours of gentle braising for the collagen to fully break down.
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