For an easy family dinner, chuck steak roasted with vegetables comes to the rescue! It's slow roasted, falling off the bone perfection.
Can we talk about the crazy weather over the past weekend? The second week of January in New England and it soared to 68°F. How crazy was that!? A welcome kind of crazy though. It definitely put everyone in a good mood.
Watching how people dress outdoors during springlike winter days is entertaining. There are those whose attire says, "It's wintertime and I'm going to stay in my layers and jacket no matter what the thermostat reads." Meanwhile, ten feet away is someone whose wardrobe says, "I'm ready to head off to a backyard bbq." 😄
As for cold-blooded me, I opted to stay in my multiple layers but did shed off the coat. I would love to be hot-blooded for one day. It must be nice!
On Monday, we were back to the low 30's with flurries. You gotta love it!
This meal is perfect for cold January days. It's rather 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 pounds cut easily feeds four. It's perfect as is, fresh out of the oven, served with biscuits or crusty bread.
Watching how people dress outdoors during springlike winter days is entertaining. There are those whose attire says, "It's wintertime and I'm going to stay in my layers and jacket no matter what the thermostat reads." Meanwhile, ten feet away is someone whose wardrobe says, "I'm ready to head off to a backyard bbq." 😄
As for cold-blooded me, I opted to stay in my multiple layers but did shed off the coat. I would love to be hot-blooded for one day. It must be nice!
On Monday, we were back to the low 30's with flurries. You gotta love it!
This meal is perfect for cold January days. It's rather 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 pounds cut easily feeds four. It's perfect as is, 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 mash potato side all together. I love having mine with rice.
Chuck steak is a large, flat cut of meat and requires an very large skillet or pan to cook in. It is seared before it goes into the oven. I have seared it directly in my roasting pan, which makes 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 days when you're staying in. 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.
See you back here soon!!
 
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CHUCK STEAK ROAST 
INGREDIENTS:
3 1/2 pounds bone-in chuck steak
1/4 teaspoon salt
1/4 teaspoon black pepper
3 medium carrots, 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 ounce) less sodium beef broth
1/4 cup water
INSTRUCTIONS:
In a medium bowl, whisk all the sauce ingredients. Set aside.
Preheat oven to 300° F.
Preheat large heavy bottom roasting pan on medium high heat. Add enough oil to coat bottom. Pat chuck dry with a paper towel. Season with the 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook chuck on both sides just until seared and develops a brown crust.
Recipe Notes:
Place vegetables and bay leaf around chuck. Add sauce. Bring to a boil. Cover and place in oven. Bake for 3-3 1/2 hours or until meat is falling off the bone.
Transfer chuck and vegetables to a serving platter. Discard the bay leaf. Discard garlic chunks, optional. Skim off fat on sauce.
To thicken sauce, optional: Wisk cornstarch and water in a small bowl. Place the roasting pan on medium high heat to bring sauce to a boil. Stir in the cornstarch slurry to slightly thicken sauce. Adjust seasoning to taste. Pour sauce over chuck and vegetables.
Serve with side of mashed potatoes, rice, biscuits, or crusty bread. Makes 4 servings.
To thicken sauce, optional: Wisk cornstarch and water in a small bowl. Place the roasting pan on medium high heat to bring sauce to a boil. Stir in the cornstarch slurry to slightly thicken sauce. Adjust seasoning to taste. Pour sauce over chuck and vegetables.
Serve with side of mashed potatoes, rice, biscuits, or crusty bread. Makes 4 servings.
Recipe Notes:
- If the roasting pan does not have a lid, cover tightly with two layers of heavy duty foil.
- The saltiness might become concentrated when storing leftovers. Taste test and add a little water reheating to reduce the saltiness when reheating.
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