360-Minute Oven-Baked Steak with Seasoned Potatoes
A slow-cooked comfort meal featuring tender minute steaks baked over layers of seasoned Yukon gold potatoes and onions. The extended 6-hour cooking time at low heat transforms tough cuts into fork-tender meat while the potatoes absorb rich flavors from the seasonings and meat juices. Perfect for busy weekends when you want a hands-off dinner that feeds a crowd. The combination of garlic powder, paprika, and pepper creates a warm, savory seasoning blend that permeates every layer.
Ingredients
- 3 pounds minute steakschuck roast1:1budget-friendly
slice thin after cooking
- 2 ½ pounds Yukon gold potatoes, halved and sliced
- ½ onion, diced
- 1 ½ onions, sliced
- 4 cloves garlic cloves, sliced
- 8 cloves garlic cloves, whole
- 2 tablespoons oil
- 1 tablespoon oil
- 1 teaspoon salt
- ½ teaspoon salt
- 1 ½ teaspoons Gefen Garlic Powder
- ½ teaspoon Gefen Garlic Powder
- 1 ½ teaspoons Gefen Paprika
- ½ teaspoon Gefen Paprika
- ½ teaspoon pepper
- ¼ teaspoon pepper
Instructions
- 1
Preheat oven
- 2
Combine potatoes, diced onion, sliced garlic, oil, salt, garlic powder, paprika, and pepper in bowl
- 3
Pour potato mixture into large baking pan
- 4
Layer minute steaks on top of potato mixture
- 5
Combine remaining ingredients in same bowl
- 6
Pour seasoning mixture over steaks
- 7
Cover tightly and bake
Tips
Use a heavy roasting pan or Dutch oven to ensure even heat distribution during the long cooking time.
Let the dish rest for 10 minutes after baking to allow juices to redistribute before serving.
Check for doneness by testing if the steak shreds easily with a fork after 6 hours.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Can assemble completely up to 1 day ahead and refrigerate before baking
Serve hot directly from baking pan with cooking juices spooned over top
Common Mistakes
Use tight-fitting foil or lid to prevent moisture loss during long cooking
Don't skip preheating oven to ensure consistent low temperature throughout
Substitutions
same flavor profile
FAQ
Can I use a different cut of beef instead of minute steaks?
Yes, chuck roast or bottom round work well. Cut into thin slices against the grain after cooking for best tenderness.
What if I don't have 6 hours for cooking?
Increase oven temperature to 325F and reduce cooking time to 3-4 hours, checking for fork-tender meat.
How long will leftovers keep in the refrigerator?
Store covered leftovers in refrigerator for up to 3 days. Reheat gently in oven or microwave until heated through.