A 1 Pot Roast Chuck Steak Recipe

Name: A 1 Pot Roast Chuck Steak
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons salad oil; 3 pounds underblade steak; 1/2 cup A-1 steak sauce; 2 tablespoons cold water (for gravy slurry); 2 tablespoons brown sugar; 1 tablespoon prepared mustard; 1 tablespoon lemon juice; fresh parsley, for garnish; salt, to taste; pepper, to taste; garlic powder, to taste; onion powder, to taste; paprika, to taste; 1 large onion, chopped; 2-3 carrots, chopped; 2-3 cloves garlic, minced; 4 cups beef broth; 1 tablespoon Worcestershire sauce; 2 tablespoons tomato paste; 2 bay leaves; 1 tablespoon all-purpose flour

Transform an inexpensive chuck underblade steak into a mouthwatering masterpiece! This foolproof recipe delivers incredibly tender, fall-apart chuck roast that your family will crave. Say goodbye to tough, chewy steak and hello to melt-in-your-mouth deliciousness. Perfect served over creamy mashed potatoes, fluffy rice, or small boiled potatoes.

Prep Time 20 mins

Cook Time 135 mins

Calories 74.5 kcal

Protein 0g

Rating 4.4 (37 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A 1 Pot Roast Chuck Steak

2 tablespoons salad oil
3 pounds underblade steak
1/2 cup A-1 steak sauce
2 tablespoons cold water (for gravy slurry)
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 tablespoon lemon juice
fresh parsley, for garnish
salt, to taste
pepper, to taste
garlic powder, to taste
onion powder, to taste
paprika, to taste
1 large onion, chopped
2-3 carrots, chopped
2-3 cloves garlic, minced
4 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 bay leaves
1 tablespoon all-purpose flour

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How to Make A 1 Pot Roast Chuck Steak

Season the chuck steak generously with salt, pepper, garlic powder, onion powder, and paprika.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
Sear the chuck steak on all sides until nicely browned, about 2-3 minutes per side.
Remove the steak from the pot and set aside.
Add the chopped onion and carrots to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Return the chuck steak to the pot.
Pour in the beef broth, Worcestershire sauce, and tomato paste. Add bay leaves.
Bring the liquid to a simmer, then cover the pot tightly.
Transfer the pot to a preheated oven at 325°F (160°C).
Braised the chuck steak for approximately 2-2.5 hours, or until it is fork-tender.
Remove the steak from the pot and let it rest for 10 minutes before slicing against the grain.
Skim off excess fat from the cooking liquid.
Thicken the gravy (optional): In a small bowl, whisk together 1 tablespoon of all-purpose flour with 2 tablespoons of cold water to form a slurry. Slowly whisk the slurry into the simmering cooking liquid. Cook for 2-3 minutes, or until the gravy has thickened to your desired consistency.
Serve the sliced chuck steak over your favorite side dish, spooning the delicious gravy over the top.