Chuck Steak of Beef Pot Roast
| Nutrition Facts (per serving) | |
|---|---|
| 749 | Calories |
| 42g | Fat |
| 38g | Carbs |
| 56g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 749 |
| % Daily Value* | |
| Total Fat 42g | 54% |
| Saturated Fat 18g | 88% |
| Cholesterol 197mg | 66% |
| Sodium 1268mg | 55% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 5g | 18% |
| Total Sugars 4g | |
| Protein 56g | |
| Vitamin C 15mg | 75% |
| Calcium 80mg | 6% |
| Iron 7mg | 38% |
| Potassium 1415mg | 30% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
A thick, budget-friendly chuck steak (or 7-bone steak) makes a tender, delicious family meal. In this oven-baked recipe, the steak and vegetables are wrapped in foil to create an entire dinner in one package. With quick preparation, minimal cleanup, and amazing flavor, it's an excellent recipe for weeknights or those times when you want a pot roast but don't want to wait all day for it. The recipe is also so easy that anyone can make it.
Like chuck roast, chuck steak comes from the shoulder of the cow. It is cut into slices that are typically one to three inches thick—in other words, like a steak—though you get that classic pot roast taste. While it is flavorful, chuck steak can be tough. To tenderize this inexpensive cut, braise, marinated, or cook slowly in the oven.
This recipe takes the latter approach and likely dates to the 1960s. The beef chuck is baked in a foil package with potatoes, carrots, celery, and a surprise nostalgia ingredient: a package of dry onion soup mix for flavor. The foil wrap keeps everything moist, making for a dinner that is baked to perfection until the steak is fall-apart tender. Serve this easy budget steak dinner with freshly baked biscuits or crusty bread.
Click Play to See This Budget Baked Chuck Steak Dinner Recipe Come Together
"There's a lot to enjoy about this recipe: It produces only a few dishes, takes little time to prep, and is a complete meal. The onion soup mix creates a nostalgic taste and gives the meat and veggies enough flavor. For a quick pot roast-like dinner with little effort, this recipe is an excellent choice." —Colleen Graham
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1 to 1 1/2 pounds chuck steak (about 1 inch thick)
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1 (1-ounce) envelope onion soup mix
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3 medium potatoes, peeled and quartered
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3 carrots, halved lengthwise and cut into quarters
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2 ribs celery, cut into sticks
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2 tablespoons butter
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1/2 teaspoon salt
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1/4 teaspoon paprika
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Gather the ingredients. Preheat the oven to 400 F.
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Tear off a 2- to 3-foot piece of 18-inch-wide heavy-duty aluminum foil.
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Place the steak in the center of the foil and sprinkle with onion soup mix.
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Cover the meat with the potatoes, carrots, and celery. Dot with butter and sprinkle with salt and paprika.
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Fold foil over and seal it well to hold in the juices.
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Place the foil package in a large, shallow baking pan or roasting pan.
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Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Serve and enjoy.
The Spruce / Emily Baker
Recipe Variations
- Other root veggies take well to this preparation. Consider adding diced rutabaga, turnips, or parsnips to the package, along with the potatoes and carrots.
- If you don't have onion soup mix on hand, try a homemade onion soup mix. One standard envelope of store-bought onion soup mix is about 1/4 cup.
How to Store and Reheat Chuck Steak
Steak and vegetables will keep for four to five days in the refrigerator. The best part of this recipe is that it was cooked in foil; as long as the foil is undamaged, you can simply store it and reheat it in the foil pack. Keep the foil sealed so the food doesn't dry out and reheat for 15 minutes or so in a 350 F oven.
What Is the Ideal Internal Temperature for Chuck Steak?
While the safe minimum temperature for beef, in general, is 145 F, this recipe calls for the chuck steak to be cooked a bit longer. Cooking this cut to about 190 F to 200 F results in meat that is more tender. Like a pot roast, when properly cooked, a fork inserted into the steak should easily twist off a piece of meat. Since the cooking time will vary based on the size of the chuck steak you're cooking, it's best to check it after 1 hour, then cook longer if needed.
Helpful Links
Source: https://www.thespruceeats.com/budget-chuck-steak-dinner-in-foil-3061293
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