Bottom round steak is generally not a tender piece of meat because of its tough muscle and lack of fat. Because it’s a lean cut, bottom round dries out and becomes tougher when cooked using a dry-heat method such as grilling. For a tender bottom round steak, cook it slowly in a Crock-Pot or a covered pan in the oven to infuse moisture. The moisture seals in flavor and tenderizes the meat, creating a juicy cut of meat with minimal effort.
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Mix one package of dry onion soup, one 10.75-ounce can of cream of mushroom soup and ¾ cup of water in the Crock-Pot. Add sliced vegetables, if desired.
Place the bottom round steak in the Crock-Pot on top of the vegetables, if present.
Place the lid on the Crock-Pot and cook on “low” for 7 to 10 hours, or until the steak reaches an internal temperature of at least 145 F. Test by inserting a meat thermometer into the thickest part of the steak.
Remove from the Crock-Pot and let stand for 10 minutes before serving so the juices can settle.
Preheat your oven to 300 degrees Fahrenheit.
Brown the bottom round steak on all sides in a large, lightly oiled skillet.
Season the steak as desired, and then place it in a large covered roaster or Dutch oven. Add ½ cup of liquid, such as water, beef broth or onion soup.
Cover with a tight-fitting lid and place in the oven. Cook for 3 to 4 hours, or until the meat is tender. Check the temperature by inserting a meat thermometer into the thickest part of the steak. When fully cooked, the temperature should be at least 145 F.
Remove the steak from the pan and let stand for 15 to 20 minutes before serving.