Oven Baked Chuck Steak Recipes

BUDGET BAKED CHUCK STEAK DINNER IN FOIL

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Tear off a 2- to 3-foot piece of 18-inch-wide heavy-duty aluminum foil.
• Place the steak in the center of the foil and sprinkle with onion soup mix.
• Cover the meat with the potatoes, carrots, and celery. Dot with butter and sprinkle with salt and paprika.
• Fold foil over and seal it well to hold in the juices.
• Place the foil package in a large, shallow baking pan or roasting pan.
• Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Serve and enjoy.

OVEN BAKED CHUCK STEAK

Steps:

• Place chuck steak on large sheet of foil in baking pan.
• Combine the mushroom and onion soups and spread over meat.
• Quarter the potatoes and carrots and arrange around steak.
• Sprinkle with salt and pepper.
• Then wrap tightly in the foil and bake in a preheated 450 degree oven for 1 hour.

OVEN BAKED CHUCK ROAST RECIPE

Steps:

• Preheat oven to 300F and allow chuck roast to come to room temperature. Peel and chop carrots into sticks. Clean and cut each baby potato in half.
• Season chuck roast on all sides with the salt and pepper. Heat olive oil in a frying pan over medium heat. When the oil is warm, sear the chuck roast on all sides until there is a golden brown crust - about 4 mins each side.
• Remove the chuck roast from the pan, drain any excess oil from the pan and reduce the heat to medium low. Mix beef broth, wine, and tomato paste in the pan scraping any brown bits off the bottom as you mix. Let this mixture simmer for 5 minutes.
• Arrange half of the carrots and potatoes in a layer in the bottom of a roasting pan. Place the roast on top and arrange the rest of the carrots and potatoes around it. Season with rosemary and thyme and pour the liquid from the pan over top.
• Cover the roasting pan with a lid and place in the oven to cook. Cook for an hour and a half then remove from the oven and spoon the liquid from the bottom of the pan over the roast for a minute. Cover the pan and return it to the oven.
• Cook for another hour and half until the roast has cooked for 3 hours total. Remove from the pan and let it rest for at least 10 minutes. Slice and serve with the carrots and potatoes.
• Skim the excess fat off the juice from the pan and serve with the sliced roast.

OVEN-BAKED CHUCK STEAK

Steps:

• Preheat oven to 375°. Line shallow baking dish with foil. Add roast, and sprinkle both sides with onion soup mix, Worcestershire, and pepper. Top with mushrooms. Wrap loosely with foil, sealing completely with a double fold. Bake about 1 hour, or until tender.

CHUCK AND POTATO BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place chuck roast in a 9x13 inch baking dish with high sides. Roast for 1 hour in preheated oven. Spoon off any fat that has accumulated.
• Combine the 2 cans of mushroom soup and the chives in a large bowl. Remove roast from oven, and scatter the potatoes, carrots, and mushrooms around the roast. Pour the soup mixture over the meat and vegetables. Cover with aluminum foil.
• Return the baking dish to the oven to roast for 2 additional hours. Uncover, and sprinkle with the grated Cheddar cheese. Return to the oven until the cheese melts, about 5 minutes.

BAKED STEAK WITH PAN GRAVY

Steps:

• Preheat the oven to 325.
• Place a large, ovenproof skillet, preferably cast iron, over medium-high heat.
• Pat the meat dry, and lightly coat it with oil on both sides.
• Place the meat in the hot pan and sear one side, until nicely browned, 2 to 3 minutes.
• Turn, season with salt and pepper, and sear the second side, about 2 minutes.
• Turn again, and season the second side.
• Pour the broth into the pan and bring it to a boil.
• Transfer the pan to the oven and cook, uncovered for 35 to 40 minutes for medium rare or 45 minutes for medium.
• Transfer the meat to a cutting board.
• Pour the broth into a small saucepan, and skim off the fat that rises to the surface.
• Combine the cornstarch and water in a small dish.
• Bring the broth to a boil over medium heat, and stir in the cornstarch mixture.
• Whisk until the broth thickens slightly.
• Taste and season with salt and pepper if needed.
• Keep warm.
• Slice the meat into long strips across the grain, arrange on warm platter, and moisten the meat generously with gravy.