This baked round steak and gravy with carrots recipe is so easy to make. It’s prepared with just five ingredients—two of which are salt and pepper! The fork-tender round steak and carrots are smothered in rich beef gravy and roasted in the oven for an absolutely delicious dinner.
Why This Recipe Works
- Round steak has fantastic flavor and the minimal ingredients let it be the star of the show.
- If you’ve ever wondered how to bake round steak for the most tender, flavorful results, this is the recipe for you.
Ingredients
- Top round steak – A very budget-friendly and flavorful cut of beef. It’s lean and tough so will need tenderizing—an easy process at home.
- Carrots – Use whole baby carrots or slice carrots into rounds, depending on what you have on hand.
- Beef gravy – Choose your favorite prepared beef gravy—canned, bottled or mixed from a package.
Recipe Twists
- Add some chopped onion.
- Instead of carrots (or in addition to the carrots) add a can of mushrooms to the gravy.
- Instead of beef gravy, try it with cream of mushroom soup.
- Add some halved baby potatoes or red potatoes.
- Serve over mashed potatoes, rice or noodles.
How to Make
Step 1: Tenderize the round steaks. Using a handheld meat mallet, pound the round steak on both sides to break up the connective meat fibers and ensure it will be tender and easy to cut after cooking. This meat tenderizer is similar to the one I use—I pound with the large needles and then again with the small needles and I do this on both sides of the steak.
Step 2: Sprinkle salt and pepper over both sides of the meat. In a large skillet over medium-high heat, brown both sides of the round steaks. Drain off excess liquid.
Step 3: Pour beef gravy over the browned meat, completely covering it.
Step 4: Add sliced carrots or baby carrots evenly over the top of the gravy.
Step 5: Cover and bake in 350-degree oven for 1 1/2 hours.
Step 6: EAT! When the baked round steak with gravy is done, it will be absolutely tender and so, so good!
Serving Suggestions
This is delicious with loaded mashed potatoes and oven-roasted corn on the cob. It would also be delicious with rice or hot, buttered noodles, but the gravy is ideal for mashed potatoes!
Recipe FAQ
Top round steaks are most widely available but bottom round steak, an eye of round roast, or sirloin tip round steak will all work.
Yes. This cut is lean but tough so it will need tenderizing—an easy process at home using a tenderizing mallet. You can also ask the butcher to tenderize it for you by running it through the cubing machine at the time of purchase.
Other Recipes You’ll Love
Easy Round Steak with Gravy and Carrots
Ingredients
- 1½-2 lbs top round steak
- salt to taste
- pepper to taste
- 2 10.5 oz cans beef gravy
- 16 oz baby carrots use less, if desired
Instructions
- Preheat oven to 350° F. Tenderize the round steaks. Using a handheld meat mallet, pound the round steak on both sides to break up the meat fibers and ensure it will be tender and easy to cut after cooking.
- Sprinkle salt and pepper over both sides of the meat. In a large skillet over medium-high heat, brown both sides of the round steaks. Drain off excess liquid.
- Pour beef gravy over the browned meat, completely covering it. Add sliced carrots or baby carrots evenly over the top of the gravy.
- Cover and bake in 350° F oven for 1 1/2 hours.
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