Round Steak and Gravy

Preheat the oven to 350°F.
Heat a large skillet over medium-high heat and melt 2 tablespoons butter. Add the 2 lbs round steak and sear for 2–3 minutes per side until lightly browned. The steak does not need to cook through. Remove the steaks and place them in a covered roasting dish, braiser, or Dutch oven, leaving the drippings in the skillet.
Add the 1 sliced yellow onion, 2 cups diced mushrooms, and 3 smashed garlic cloves to the same skillet. Cook for 4–5 minutes, stirring occasionally, until the onions soften and the mushrooms begin to turn golden.
Measure the drippings in the skillet. If there is less than 4 tablespoons, add enough butter to equal 4 tablespoons total. Sprinkle in 4 tablespoons all-purpose flour and cook for 1–2 minutes, stirring constantly, until lightly browned.
Slowly whisk in 2 cups beef broth, then add 1 teaspoon salt and ½ teaspoon black pepper. Continue stirring until the gravy thickens and becomes smooth.
Pour the gravy, onions, mushrooms, and garlic over the round steak in the roasting dish.
Cover the dish with a lid or foil and bake for 2 to 2½ hours, or until the round steak becomes fork-tender.