Easy Beef Bottom Round Steak

Whip up this tender, flavorful beef bottom round steak that's perfect for a cozy family dinner. Slow-baked to melt-in-your-mouth perfection, it's an effortless way to elevate weeknight meals with rich, smoky flavors that will have everyone coming back for seconds!

Difficulty: Easy
Servings: 4 to 6
Nutritional Information Per Serving (1 of 6): Calories 478; Total Fat 28 g; Saturated Fat 8 g; Carbohydrates 20 g; Dietary Fiber 3 g; Sugars 4 g; Protein 35 g; Cholesterol 113 mg; Sodium 815 mg
Total Time: 3 hr 15 min
Preparation Time: 45 min
Cooking Time: 2 hr 30 min

Ingredients

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth

Instructions

Preheat your oven to 325F for that perfect slow cook.
Slice the beef with the grain into 1/2-inch thick pieces and season generously with salt and pepper. Dredge in flour from a pie plate, then tenderize to 1/4-inch thickness. Flour again and set asidethese steps lock in juices for unbeatable tenderness!
Heat enough oil or bacon drippings in a 4- to 5-quart Dutch oven over medium-high until shimmering. Brown steak slices in batches, 2 minutes per side for a irresistible golden crust. Transfer to a plate.
Saut onion, garlic, and celery in the pot for 1-2 minutes until fragrant.
Stir in tomato paste, then add diced tomatoes, smoked paprika, oregano, Worcestershire sauce, and beef broth. Mix until everything melds into a savory base.
Return browned meat to the pot, submerging it fully in the liquid.
Cover and bake on the middle oven rack for 1 1/2 to 2 hours, until the beef is fork-tender and infused with bold flavors. Serve hot and watch the magic happen!