4 2 Round Steak Bake
Elevate your dinner routine with this hearty and comforting *4 2 Round Steak Bake*. Featuring tender, melt-in-your-mouth round steak seared to perfection and baked with a medley of vibrant vegetables in a rich, savory tomato-based sauce, this recipe delivers rustic flavors that are sure to please. Simple pantry staples like beef broth, Worcestershire sauce, and canned diced tomatoes come together to create a deeply satisfying one-pot meal perfect for busy weeknights or cozy Sunday dinners. With just 20 minutes of prep and a hands-off cooking time in the oven, this dish allows the flavors to develop beautifully while you unwind. Serve it straight from the skillet with fresh parsley for a finishing touch, and enjoy a flavorful meal fit for the whole family. Ideal for those searching for an easy baked steak recipe or tender round steak ideas!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds round steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 2 garlic cloves, minced
- 2 cups beef broth
- 14 ounces diced tomatoes (canned, with juice)
- 1 tablespoon Worcestershire sauce
- 2 medium carrots, peeled and sliced
- 2 large russet potatoes, peeled and cut into chunks
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Trim any excess fat from the round steak and cut it into 4 evenly sized portions, about 1/2 inch thick.
Season the steak pieces with salt and black pepper on both sides.
Dredge the steak pieces in flour, shaking off any excess.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the steak pieces in the hot oil for 2-3 minutes per side until browned. Remove the steak from the skillet and set aside.
In the same skillet, add the sliced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 additional minute.
Pour in the beef broth, stirring to scrape up any browned bits from the bottom of the skillet.
Add the diced tomatoes (with juice) and Worcestershire sauce, stirring to combine. Bring the mixture to a gentle simmer.
Return the seared steak pieces to the skillet, nestling them into the sauce.
Add the sliced carrots and potato chunks around the steak pieces, ensuring they are partially submerged in the sauce.
Cover the skillet with a tight-fitting lid or aluminum foil and transfer it to the preheated oven.
Bake for 1 hour and 30 minutes, or until the steak is tender and the vegetables are cooked through.
Carefully remove the skillet from the oven and let it rest for 5 minutes.
Garnish with fresh parsley if desired before serving.
Serve the steak and vegetables hot with a generous ladle of the savory tomato sauce over the top.
Nutrition Facts
Calories |
2881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 8644 mg | 376% | |
| Total Carbohydrate | 245.1 g | 89% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 29.8 g | ||
| Protein | 306.7 g | 613% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 43.5 mg | 242% | |
| Potassium | 8314 mg | 177% | |
*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.
