Craving a tender and flavorful steak dinner? Look no further than this simple dutch oven round steak recipe! With just a few minutes of prep time and simple directions, you can have delicious steaks ready to devour in no time.
How to Cook Round Steak
Slow-cooking round steak is made easy with this simple recipe and brings out the rich flavors of this lovely meat.
And contrary to popular belief, round steaks, using the proper methods, can be made entirely on the stovetop for a juicy, tender, delicious meal.
Or, of course, you can make yourself gravy and simmer round steaks on the stove until they are cooked through!
So no matter how you choose to go about it, round steaks are an excellent choice for any meal.
What is Round Steak
The round steak is the cut of meat from the rump and hind legs of a cow. It is usually broken down between three different cuts; the top round, eye of round and bottom round.
Because it is in a high muscle movement area, this is an extremely lean meat with plenty of protein.
Round steak is actually extremely versatile and can be dished out of any number of cooking pots or pans.
Because it is such a lean cut of meat, most people prefer to enjoy it slow-cooked in either a dutch oven or crockpot.
This simple round steak recipe does not disappoint!
This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. Get my full disclosure here.
How do You Tenderize Round Steak?
While a round steak may benefit greatly from tenderizing it, it’s not necessary if you will be slow cooking it like we are today.
Using a meat tenderizer:
Probably the oldest meat tenderizer trick is to soften it up by pounding it with a meat tenderizer.
If a meat tenderizer is not available, try covering the meat in plastic wrap and using a small mallet. I have even seen people using a small cast iron skillet to pound out a round steak.
Salt the meat ahead of time:
If pounding out meat to soften it is the oldest trick, then salting it would have to be a close second. Try salting the meat an hour or so before cooking.
Salt is very effective at breaking down the proteins in the meat.
You’ll want to be careful with this, though, as the salt can actually pull moisture out of the meat.
Scoring the meat
Use a knife and cut a shallow slice against the grain along both sides of the meat. This will break the muscle fibers in the meat, making it much easier to eat.
This method, followed by a short marinade and then grilled, is unbelievable.
Using an acidic marinade such as one with a vinegar, citrus, or red wine base will help break down lean muscle fibers.
- Look for the freshest round steaks, between one-half to three-quarters inch thick, for the best results.
- Make sure the lid is on securely to trap the steam.
- Pull the round steaks out of the oven when they are fork-tender to keep them from drying out.
How to Cook Round Steak in Oven With a Dutch Oven
The key to cooking round steak in a dutch oven is plenty of liquid and taking it slow. For roughly two pounds of top round, I’ll use 1 ½ cups of either beef or chicken broth.
This fits perfectly in a 5 qt dutch oven. If you have a larger dutch oven, you may need to add in a little extra broth.
- Generously season the meat. I like to use a combination of salt and pepper as well as garlic and onion powder, oregano, cayenne pepper, and paprika.
- Pretty much any seasonings that seem like a good fit.
- For this recipe, chop up a couple of celery ribs along with one onion. Spread them both evenly across the bottom.
- Next, place the round steak on top of the onions and celery and add the broth.
- Place the dutch oven on the rack just below the center rung and bake at 325°F for about one and a half hours.
- If you want to add in potatoes, add them in for the last hour.
- The onion adds so much flavor to the steaks while it’s cooking and is delicious served up on top of the steaks.
Store leftovers in an airtight container for up to 4 days.
What to Make With Round Steak
Homemade mashed potatoes and gravy are, without a doubt, the way to go with slow-cooked round steak.
A few other favorites include:
To keep the oven from heating up your home in the summer, try this carne pizzaiola recipe with round steak.
Why you will love this recipe
- This dutch oven round steak recipe comes together quickly and all in one dish!
- With the even moderate heat of the dutch oven, you will enjoy a perfectly cooked steak every time.
- Just a simple blend of spices is used so you can appreciate the delicious flavors of this protein-packed meat.
Frequently Asked Questions
Are Round Steaks Tough? Round steaks are extremely lean pieces of meat and can be tough if not cooked right. But if cooked properly, such as this dutch oven round steak, you will be able to cut your meat up with a fork.
Why Should I Use a Dutch Oven? It keeps the steak moist and tender by trapping the steam under its heavy lid.
What if I Don’t Have A Dutch Oven? Use two cast iron skillets by placing the top one upside down over the bottom one. Then bake following the instructions below.
Cube Steak vs. Round Steak. Are They the Same? No, not necessary. A cube steak is a steak that has been ran through a mechanical meat tenderizer. So a cube steak can be made from a round steak or an entirely different cut. (generally a round steak, though)
Can I Grill Round Steak? In short, yes. Round steaks are pretty tough, though. Make sure to use a marinade to help tenderize the meat first.
I hope that you find this round steak meal to be just what you were looking for.
This tried and true recipe is easy enough to follow and will guide you toward creating the perfect round steaks every time!
And with its tender flavor, you’ll be satisfied with the results of this effortless dish.
If you enjoyed this slow-cooked round steak, consider leaving a review, and if you have any questions, leave a comment below.
For more great recipes, check out one of these next.
- Cast Iron Sirloin Tip Roast
- Tuscan Roasted Chicken
- Reverse Sear T-bone
- Jalapeno Burgers
- BBQ Chicken Drumsticks
- Restaurant Fajitas Texanas
Tender Dutch Oven Round Steak
- 2 pounds of top round steak approximately 3 steaks.
- 1 onion chopped
- 2 celery ribs cut into fourths
- 1 ½ cups of beef or chicken broth.
- 1 tablespoon of sea salt
- 1 teaspoon each of pepper garlic powder and onion powder
- ½ teaspoon each of paprika oregano and cayenne pepper
- Preheat oven to 325°F
- Line the bottom of a 5-quart dutch oven with the chopped onions and celery.
- Place the round steak on top of the chopped vegetables.
- Combine spices in a small ramekin and generously sprinkle over the steaks.
- Carefully add the broth to the dutch oven.
- Cover and bake for 1 ½ hours.
- Serve with mashed potatoes and gravy for a complete meal.