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A 1 Slow Roasted Shredded Steak With Polenta A1 Recipe

Experience the ultimate comfort food with this A1 Slow Roasted Shredded Steak recipe! Tender steak, slow-cooked in a rich and savory gravy made with A1 Original Steak Sauce and sweet boysenberry jam, is served over a bed of creamy, cheesy polenta. This recipe is a flavor explosion, perfect for a cozy weeknight dinner or a special occasion.

Prep Time 20 mins
Cook Time 145 mins
Calories 440.2 kcal
Protein 23g
Rating 4.8 (25 Reviews)
A 1 Slow Roasted Shredded Steak With Polenta A1 94

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A 1 Slow Roasted Shredded Steak With Polenta A1

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How to Make A 1 Slow Roasted Shredded Steak With Polenta A1

  1. Preheat oven to 275°F (135°C).
  2. In an oven-proof Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.
  3. Season a 2-pound steak (e.g., chuck roast or bottom round) with 1 teaspoon salt and 1 teaspoon black pepper.
  4. Sear steak in the Dutch oven on all sides until browned, about 2-3 minutes per side.
  5. In a medium bowl, whisk together 1/2 cup A1 Original Steak Sauce, 1/4 cup boysenberry jam, 3/4 cup water, 2 cloves minced garlic, 1 tablespoon Dijon mustard, 2 tablespoons brown sugar, 1 teaspoon lemon zest, and 1 tablespoon lemon juice.
  6. Pour the sauce mixture over the steak in the Dutch oven. Cover tightly and place in the preheated oven.
  7. Bake for 2 hours, or until the steak is fork-tender.
  8. Remove the steak from the Dutch oven. Cover with foil and let rest for 15 minutes.
  9. Place the Dutch oven (with the juices) on the stovetop over medium heat.
  10. Remove about 1/2 cup of the pan juices and place them in a heatproof bowl. Whisk in 1 tablespoon potato starch until smooth. Pour the mixture back into the Dutch oven.
  11. Stir to combine and heat the sauce until thickened, about 2 minutes.
  12. Keep the sauce warm.
  13. Using two forks, shred the steak into bite-sized pieces.
  14. Keep the shredded steak warm.
  15. In a large saucepan, bring 4 cups of milk and 1 1/2 cups of water to a boil over high heat.
  16. Stir in 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  17. Gradually whisk in 1 cup polenta and cook, stirring constantly, for about 3 minutes, or until thickened.
  18. Remove from heat and stir in 1/2 cup grated Parmesan cheese and 2 tablespoons of butter.
  19. To serve, spoon the polenta into bowls, top with the shredded steak and gravy. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

47 g

Sugar

67g

Fat

72g

Carbs

11g

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Time To Make Course Preparation Sauces Condiments Etc 4 Hours Or Less A1 Sauce