Chuck Steak Roast

INGREDIENTS:

3 1/2 pounds bone-in chuck steak

1/4 teaspoon salt

1/4 teaspoon black pepper

3 medium carrots, peeled and 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:

Preheat oven to 300° F.

In a medium bowl, whisk all the sauce ingredients. Set aside.

Preheat large heavy bottom roasting pan or braiser 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, about 4-6 minutes per side.

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.

Recipe Notes:

• 1. If the roasting pan does not have a lid, cover tightly with two layers of heavy duty foil.

  2. 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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