Chuck Steak Roast

Chuck Steak Roast is an easy, budget-friendly meal the entire family will love. The chuck steak is slow-roasted with vegetables until fall-off-the-bone tender.

Can we talk about the crazy weather over the past weekend? It’s the second week of January in New England, and the temp soared to 68°F. How crazy was that!? A welcome kind of crazy, however. It definitely put everyone in a good mood.

It is entertaining to watch how people dress outdoors during springlike winter days. Some, in their attire, indicate that they will dress for winter no matter what the thermometer says. Meanwhile, ten feet away, someone looks as if they are ready for a backyard barbeque.

I’m always cold. I chose to stay in my multiple layers, but I shed my coat. I’m SO JEALOUS of people who can walk around in winter with short sleeves.

On Monday, we were back to the low 30’s with flurries. Crazy New England weather!

This Chuck Steak Roast is perfect for cold January days. It’s budget-friendly, easy to make, and hearty. Bone in chuck steak, a relatively inexpensive cut of meat, is roasted with vegetables until falling off the bone tender. A 3.5-pound cut easily feeds four. It’s perfect fresh out of the oven, served with biscuits or crusty bread. 

For just a little more effort, thicken the sauce with cornstarch slurry. Serve with a side of mashed potatoes. You could actually add baby potatoes to the roast and skip the mashed potato side altogether. I love having mine with rice.

Chuck steak is a large, flat cut of meat that requires a huge skillet or pan to cook in. It is seared before it goes into the oven. I have seared it directly in my roasting pan, making this a one-pot meal. Make sure you use a good-quality, heavy-bottom roasting pan. Lighter ones may warp or develop burn spots from the heat.  

This is an easy meal for those lounging around home days. Prep the vegetables, combine the sauce ingredients, and sear the meat. Once seared, add the veggies and sauce. Cover and roast for 3 to 3.5 hours. You will be rewarded with a hearty and delicious dinner.  

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Chuck steaks are flat, broad cuts of meat. This 6-quart covered braiser is ideal for slow-roasting chuck and vegetables.
• This peeler removes the vegetable skin beautifully. I have been using mine for years, and it’s still sharp and works great.

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Chuck Steak Roast

Author: Thao | In Good Flavor Cooking Method:Oven Baked/Roasted Cuisine:American Courses:Main Dish Recipe Keys: High Protein

Difficulty:BeginnerPrep time: 10 minutesCook time:3 hours 30 minutesTotal time:3 hours 40 minutesServings:4 Servings

Description

Chuck Steak Roast is an easy, budget-friendly meal the entire family will love. The chuck steak is slow-roasted with vegetables until fall-off-the-bone tender.

Ingredients

• 3 1/2 pounds bone-in chuck steak
• 1/4 teaspoon salt 
• 1/4 teaspoon black pepper
• 3 medium carrots, peeled and cut into large chunks
• 2 medium onions, cut into wedges
• 4 cloves garlic, smashed and skin removed
• 2 large celery stalks, cut into large chunks
• 1 bay leaf
• 2-3 tablespoons vegetable or canola oil
• 2 tablespoons cornstarch + 2 tablespoons water for slurry, optional

For the sauce:

• 4 scant teaspoons seasoned salt
• 3 tablespoons packed brown sugar
• 2 tablespoons Worcestershire sauce 
• 1 teaspoon yellow mustard or mustard of choice
• 3/4 teaspoon black pepper
• 1 (14.5 ounces) less sodium beef broth
• 1/4 cup water

Instructions

1. Preheat oven to 300° F.
2. In a medium bowl, whisk all the sauce ingredients. Set aside.
3. Preheat a large heavy-bottomed roasting pan or braiser on medium-high heat. Add enough oil to coat the bottom. Pat the chuck dry with a paper towel. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook chuck on both sides until seared and develops a brown crust, about 4-6 minutes per side.
4. Place vegetables and a bay leaf around the chuck. Add the sauce. Bring to a boil. Cover and place in the oven. Bake for 3-3 1/2 hours or until the meat falls off the bone. 
5. Transfer chuck and vegetables to a serving platter. Discard the bay leaf. Discard garlic chunks, optional. Skim off the fat on the sauce. 
6. To thicken the sauce (optional): Wisk cornstarch and water in a small bowl. Place the roasting pan on medium-high heat to bring the sauce to a boil. Stir in the cornstarch slurry to slightly thicken the sauce. Adjust seasoning to taste. Pour the sauce over the chuck and vegetables. 
7. Serve with a side of mashed potatoes, rice, biscuits, or crusty bread. 

Keywords:Chuck, Roast, Slow Roasted, Slow Cooked, Family Dinner

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