A 1 Pot Roast Chuck Steak Recipes

A-1 POT ROAST CHUCK STEAK

A-1 Pot Roast Chuck Steak image

A great recipe for a chuck underblade steak that is usually inexpensive, but too often turns out tough. This one melts in your mouth and my family asks for it often. Good over mashed or small boiled potatoes, or rice.

Provided by TasteTester

Categories Meat

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon salad oil or 1 tablespoon olive oil
2 lbs beef chuck underblade steak, about one-inch thick
1/2 cup bottled steak sauce
1/4 cup water
3 tablespoons brown sugar
2 tablespoons prepared mustard
1 teaspoon lemon juice
parsley sprig (to garnish) (optional)

Steps:

In 12-inch Dutch oven, over medium-high heat in hot oil, cook chuck steak until well browned on both sides.
Meanwhile, in a cup, combine steak sauce, water, brown sugar, mustard and lemon juice until blended. Pour mixture over steak; heat to boiling.
Reduce heat to low; cover and simmer steak for 2 to 2 1/2 hours (or even a little more depending on the thickness of the steak), or until fork-tender, turning steak once.
This also comes out really tender with a "falling apart" texture if you cook it on low heat in a crockpot for 6-7 hours.
To serve, remove steak to a warm platter; garnish with parsley, if desired. With a spoon, skim fat from liquid and discard.
Pour sauce over steak or serve separately.

Nutrition Facts : Calories 74.5, Fat 3.7, SaturatedFat 0.5, Sodium 88.5, Carbohydrate 10.6, Fiber 0.2, Sugar 10.1, Protein 0.3

PERFECT POT ROAST

Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

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