In a large Dutch oven, brown the steak roasts on all sides in a hot pan with vegetable oil. Ensure thorough browning for added flavor. Add more oil if needed.

If using fresh onion, sauté it in the pan with additional oil until tender.

Carefully deglaze the pan with 1 cup of water, scraping up brown bits. Add remaining water, adjusting to almost cover the meat.

Stir in beef base (Better Than Bouillon)

Cover the pan with a tight-fitting lid and roast in a preheated 325º oven for about 2.5 to 3 hours until the meat is fork-tender. Adjust time-based on roast thickness.

Remove from the oven, place ⅓ of the round steak on a cutting board, and slice into thick individual serving portions.

Cube the remaining ⅔ of the steak.

For the gravy, mix ½ cup flour with ½ cup water. Gradually stir into the pan on the stove over medium heat until it thickens. Adjust consistency with more flour mixture or water. Season with salt and pepper to taste.

Serve sliced round steak in a dish, topped with ⅓ of the gravy. Toss cubed round steak with the remaining ⅔ of the gravy. Divide cubed meat and gravy, refrigerating or freezing in two Ziploc bags for shortcut meals another day.