One of my favourite winter suppers… a soft, flavourful, delish slow roasted chuck steak
When I was a kid my mom used to make this all the time. A chuck steak is easy to cook for a busy household… it can be made the night before ready to eat the next day. Quite a tough cut of meat but when it is cooked for a long time it is wonderful.
This recipe is a combination of one I used to make with some tips from my friend Anna Shapiro. Prunes are added to this recipe but don’t let that scare you off! If you do not have prunes you can substitute dried apricots or just leave them out. The fruit just adds a richness to this dish but it is great without the fruit as well.
I made this a while ago & when I look at the pictures all I want is to eat this again! It was just so good! You can serve this with any side dish.. we like to have it with Kasha or mashed potatoes are great.. pour some of the pan drippings over top of the kasha or potatoes !
2 tbsp vegetable oil
1 3 lb chuck steak ( or a bit bigger is fine.. if your steak is bigger make more of the seasoning mix)
1 tbsp mustard
1 tbsp onion soup powder
1 tbsp garlic powder
2 tsp kosher salt
1 tsp black pepper
1 tbsp paprika
2 large carrots, scraped & cut into 2 inch pieces
optional 2 parsnips, scraped & cut into 2 inch pieces
1 cup water
2 tbsp sweet Kiddush wine ( if you do not have kosher kiddish wine use a sweeter red wine)
Preheat oven to 425f You will need a roasting pan with a lid or one that you can cover with foil
- Slice the onions and put 2 into the bottom of the roasting pan. Saute the other onion in the oil until they are soft & nickel browned. Set aside
- Place the chuck steak on top of the onions in the roasting pan
- In a small bowl, mix the mustard, onion soup powder, garlic powder, salt, pepper & paprika together
- Spread this spice mixture evenly all over the roast
- Put the prepared carrots & parsnips around the meat
- Cut the prunes into small pieces & put into the roasting pan around the meat
- Take the sautéed onions that you set aside & put them over the seasoned meat
- Now, pour the water & wine around the vegetables… be careful not to pour over the meat or this will wash away the spice mixture
- Cover the pan with the lid or foil
- Put into the hot preheated oven for 45 minutes, remove the lid and pour some of the juice from around the meat over top of it, then replace the lid
- Lower the heat to 325f for 2 or 2 1/2 hours… the meat needs to be fork tender so depending on the size of your meat the final cooking time can vary. ** During this final cooking time, periodically remove the lid, move things around in there & baste the meat… you want everything flavourful so the more the pan drippings get on all the ingredients the better!! Also, check on the roast to evaluate how long to cook it for.. put a fork into the meat & check to see if the meat is tender
- Remove the lid once the roast is cooked & the vegetables are soft & continue cooking until the meat is nice & caramelized to your liking.. you can see the picture to get an idea of how I like my roasts!
Let me know what you think about this recipe if you try it!!! You can follow me on Facebook &/0r Instagram…marilyndishes..
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