Classic Round Steak and Gravy
Tender Beef With Plenty of Savory Onion Gravy
Classic Round Steak and Gravy is old-fashioned comfort food made with an affordable cut of beef that becomes tender when you give it the TIME it needs.
Round steak is cooked with onions, mushrooms, garlic and savory onion gravy until fork tender.
Then you spoon that gravy over mashed potatoes.
LOTS of gravy.
The best part is that you have three ways to make this recipe:
Oven, Slow cooker, Instant Pot
Choose whichever method fits your day or your cooking style and options.
Before You Jump to the Recipe
- Round steak comes from the lean round section of the cow.
- You may see top round, bottom round or eye of round.
- I usually use slices about 1 inch thick.
- Thickness affects cooking time.
- This is a lean cut and needs time to become tender.
- Sear the beef first for better flavor.
- Use ONION GRAVY MIX, not onion soup mix.
- If you can’t find onion gravy, brown gravy or mushroom gravy can work.
- Mushrooms add savory flavor but can be omitted.
- Garlic is smashed rather than finely minced.
- The recipe can be made in the oven, slow cooker or pressure cooker.
- Don’t stop cooking simply because the timer went off if the beef is still tough.
- Round steak is ready when it is FORK TENDER.
- A cornstarch slurry can thicken the gravy.
- Cream of mushroom soup can be added for creamy gravy.
- Mashed potatoes are basically mandatory.
What Exactly Is Round Steak?
This is the number one source of confusion with this recipe.
Round steak isn’t one single perfectly standardized-looking steak.
The round is the rear portion of the cow.
You may see:
Top round
Bottom round
Eye of round
Round steak
Rump roast
I typically buy round steak already cut into slices.
If your store only has a roast, ask the meat department if they can slice it for you.
Why Is Round Steak So Lean?
Round comes from a heavily used muscle.
It doesn’t have the abundant marbling you see in something like ribeye.
That means it can be economical and flavorful, but it isn’t a steak I would cook for six minutes and expect to eat like filet.
This cut needs TIME and MOISTURE.
We’re basically giving it a long bath in onion gravy until it gives up and becomes tender.
What If I Bought Eye of Round?
That’s fine.
I’ve bought packages labeled Eye of Round Steak for this exact recipe.
Again, pay attention to thickness.
My recipe was developed around slices approximately one inch thick.
Do I Have to Sear It?
Technically you could put everything into a slow cooker and walk away.
I still recommend searing.
Brown the steaks in butter for about 2 to 3 minutes per side.
We’re not cooking them through.
We’re creating browned flavor on the surface.
Those browned bits also make the gravy better.
The Onion Gravy Confusion
PLEASE READ THIS PART.
I use McCormick Onion Gravy Mix.
I do NOT mean dry onion soup mix.
Those are two different products.
If you can’t find onion gravy mix, substitute another similarly sized packet of:
Brown gravy mix
Mushroom gravy mix
Or another prepared gravy mix.
Do not automatically replace it with two envelopes of onion soup mix and expect the same result.
Mushrooms
I use about 2 cups diced mushrooms.
Mushrooms are perfect with this beefy onion gravy. That being said, if you hate mushrooms, leave them out.
You don’t need to replace them with anything. This will just be fine without them.
Onion and Garlic
One medium yellow onion gives the gravy sweetness as it slowly cooks.
I also use three peeled and smashed garlic cloves.
I like smashed garlic here because we’re cooking everything for a long time.
It becomes soft and mellow and practically disappears into the gravy.
Three Ways to Cook Round Steak
The ingredients stay essentially the same.
The difference is in the TIME.
Oven
This is the old-fashioned method.
Put everything into a covered roaster and bake at 350°F for approximately 2 to 2 1/2 hours, or until the beef is fork tender.
Slow Cooker
Cook on LOW for approximately 8 hours, checking tenderness toward the end.
Instant Pot
Pressure cooking gets dinner done much faster.
Sear the beef and vegetables, add the gravy mixture and pressure cook.
I would allow a short natural pressure release before releasing the remaining pressure rather than immediately blasting all the steam out.
Fork Tender Is the Goal
This is important when making this recipe. The meat needs to be tender.
Round steak doesn’t magically become tender because exactly 2 hours and 30 minutes have passed.
If you stick a fork into the beef and it still feels tough, it needs more time.
The connective tissue needs time to break down. Another issue may be that your oven may run differently.
Another issue is that your steak may be thicker. Your particular cut may simply need longer.
Cook until tender.
How to Make the Gravy Thicker
If your gravy is thinner than you’d like, make a slurry.
Mix:
1 teaspoon cornstarch
with
1/4 cup cold water
until completely smooth.
Whisk it gradually into the hot gravy and simmer until thickened.
Do NOT dump dry cornstarch directly into the gravy unless you enjoy tiny white lumps. Nobody likes these. Lumpy food is never good.
Make It Creamy
For a creamier gravy, add one can of cream of mushroom soup to the gravy mixture.
This makes the dish even more old-school comfort food.
Mashed Potatoes Are a MUST
You made all this gravy.
Give it somewhere to go.
Creamy mashed potatoes are my first choice.
Other options:
Egg noodles
White rice
Buttered noodles
Baked potatoes
Wide noodles
But I’m still voting mashed potatoes.
What Vegetables Go With It?
Corn is my favorite.
You can also serve:
Green beans
Peas
Glazed carrots
Broccoli
Brussels sprouts
A simple salad
Scalloped corn
Make Ahead
This recipe reheats beautifully.
In fact, braised beef dishes are often even better the next day.
Cook it completely, cool it properly and refrigerate the beef WITH the gravy.
The gravy protects the meat from drying out when reheated.
Freezing
Freeze cooked round steak in its gravy in freezer-safe containers.
I like freezing meal-size portions.
Thaw in the refrigerator and gently reheat.
More Old Fashioned Beef Dinners From Tipsy
If this recipe is right up your nostalgic alley, take a look at these others that you will equally enjoy.
Classic Round Steak and Gravy Recipe
Visualize a classic comfort dish: Classic Round Steak and Gravy. Tender round steak smothered in rich, savory beef onion gravy. The steak is cooked to perfection, boasting a melt-in-your-mouth texture that's oh-so-satisfying. This recipe has three methods for making it. You can choose which one is most convenient for you. Alongside this delectable main course sits a mound of creamy mashed potatoes, whipped to perfection with butter and cream. They're smooth, velvety, and the perfect canvas for soaking up the savory gravy. And to complete the meal, a side of sweet, golden corn adds a touch of sweetness and texture contrast, balancing out the richness of the steak and potatoes. Together, this dish is the epitome of comfort food, warming both the body and the soul with its hearty flavors and satisfying textures.
Ingredients
- 4 to 6 slices round steak, approximately 2 pounds total and about 1 inch thick
- 2 packets onion gravy mix
- 2 cups hot water
- 1 medium yellow onion, sliced
- 2 cups diced mushrooms
- 3 garlic cloves, peeled and smashed
- 2 tablespoons butter, divided
Instructions
Oven Method
- Heat oven to 350°F.
- Melt 1 tablespoon butter in a skillet.
- Sear steaks approximately 2 to 3 minutes per side.
- Remove beef.
- Add remaining butter, onion, mushrooms and garlic.
- Cook until the vegetables begin to soften and brown.
- Dissolve gravy packets in 2 cups hot water.
- Put beef and vegetables into a covered roasting dish.
- Pour gravy over everything.
- Cover and bake approximately 2 to 2 1/2 hours, or until the beef is fork tender.
- Continue cooking if needed until tender.
Slow Cooker Method
- Sear beef and sauté vegetables as described above.
- Transfer to slow cooker.
- Add prepared gravy.
- Cover and cook on LOW approximately 8 hours, or until fork tender.
Instant Pot Method
- Sear beef in butter using sauté mode or a separate skillet.
- Remove beef.
- Sauté onion, mushrooms and garlic.
- Return beef to pot.
- Dissolve gravy packets in hot water and pour over beef.
- Cook on HIGH pressure approximately 20 minutes.
- Allow a short natural pressure release, then carefully release remaining pressure according to your appliance instructions.
- Check tenderness. If necessary, pressure cook a little longer.
Optional Creamy Gravy
Add one can cream of mushroom soup to the gravy mixture.
Optional Cornstarch Slurry
Combine 1 teaspoon cornstarch with 1/4 cup cold water.
Whisk into hot gravy and simmer until thickened.
Notes
- Is round steak the same as eye of round? Eye of round is one cut from the round and can work very well here.
- Can I use a round roast? Yes. Ask the butcher to slice it into steaks or cut it yourself.
- Why is my round steak tough? It probably needs more cooking time.
- Can I use onion soup mix? Not as a direct replacement. This recipe uses onion GRAVY mix.
- Can I leave out mushrooms? Absolutely.
- Which method is best? The oven gives you classic braised results, the slow cooker is most hands-off and the Instant Pot is fastest.
- Can I make it ahead? Yes. Store the beef in the gravy and gently reheat.
2 Comments
Shannon Paul
March 18, 2025 at 4:29 pm
Made tonight for supper. We purchase a cow so have a-lot of meat. Cut up one of the roasts and cooked it in the oven for 2 1/2 hours and it was perfect! Thanks for another way to use our beef!
thetipsyhousewife
March 20, 2025 at 5:37 pm
Awesome!!!!