A-1 Pot Roast Chuck Steak
photo by Derf2440
- Ready In:
- 2hrs 15mins
- 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)
- 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.
This was a last minute attempt to fix Sunday dinner. So I went online to find a recipe for boneless chuck roast. I went through a few that had either a loooooong list of ingredients, took to long or didn't sound very appetizing. Then I found you. I had all the ingredients in the pantry, I was able to put it together in less than 20 minutes including the time it took to brown the meat. The hardest thing about this recipe was packing the 3 tbs of brown sugar. I added potatoes and baby carrots, some onions, green pepper and baby portabella mushrooms during the last hour of cooking. It was DELICIOUS. I will use this recipe each time I make chuck roast. Thank You very much.
I made this today....I had two one-pound pieces of Chuck that I seasoned and browned in a skillet before putting it in the Crock-Pot...added the sauce found in the recipe and cooked it for 3 hours on high...Added more sauce (steak sauce, ketchup, Worcestershire sauce and water...Didn't add more sugar), carrots, mushrooms and sliced potatoes....OMG YUMMMMMM
We thought this recipe was excellent. I made the sauce exactly as recipe stated, however, after searing the meat on all sides and adding the sauce ingredients I put it in the oven at 325', using my Dutch oven. After about 1 1/2 hours I had to add water to the sauce, it was starting to get thick and it was thinking about burning. I added about 1 cup. After 2 1/2 hours I added one raw onion cut into quarters, some whole new potatoes and some thin whole carrots. I cooked that for about 30 minutes and then gave it a stir and noticed liquid was almost gone so I added 1/2 cup of water to ensure that veggies would be cooked thru. Cooked for another 30 minutes or so. It turned out absolutely delicious, but next time I would probably double the sauce or, I guess, just keep adding water like I did tonight! The meat was totally tender, the veggies were a bit too soft for my taste, but my husband likes them that way. The sauce was nice, had a great smooth, on the sweet side, flavor but I liked this sauce much better than the other recipes which call for red wine. I find that the sauce turns out too bitter using red wine and beef broth which most of the pot roast recipes call for. Will DEFINITELY make again!!!
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Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.