Cut round steak into serving size pieces about palm size. They will shrink as they bake. Put olive oil in a non-stick skillet and on medium high heat, brown quickly on both sides. You may need to add a little more olive oil. Transfer to a roasting pan and "shingle" the pieces. Sprinkle with pepper and garlic powder to taste.In same pan, combine soup, water, beef base, parsley and onion. Whisk to combine all ingrediets and pour over the meat. Cover and bake at 275 degrees for about 5 hours or until fork tender. Baking time can vary due to thickness and quality of meat. You can lower the temperature to as low as 225 degrees and increase cook time. You'll want to check a time or two while baking to nestle each piece of meat into the gravy that's forming. It may be necessary to add a little more water especially if lid isn't tight. As long as the meat is kept moist, it's very forgiving if dinner is delayed.