A 1 Pot Roast Chuck Steak
Transform your weeknight dinner routine with this hearty and flavorful One-Pot Roast Chuck Steak recipe, a comforting classic that’s as easy as it is delicious. Perfectly seared chuck steak is slow-cooked to tender perfection with a medley of vegetables like carrots, potatoes, celery, and onions, all nestled in a rich broth infused with earthy aromatics like rosemary, thyme, and a hint of red wine. This oven-roasted dish takes just 15 minutes of prep and features a thick, savory gravy that ties everything together. Ideal for cozy family meals or a rustic dinner party centerpiece, this one-pot wonder saves you time on cleanup while delivering maximum flavor. Serve warm with crusty bread or your favorite side for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 2 pounds chuck steak
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 pieces carrots, peeled and cut into chunks
- 4 pieces russet potatoes, peeled and cut into large chunks
- 1 large yellow onion, sliced
- 3 stalks celery stalks, chopped
- 2 cups beef broth
- 0.5 cups red wine (optional)
- 1 piece bay leaf
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (165°C).
Pat the chuck steak dry with paper towels. Season all sides with 1 teaspoon of salt, 1 teaspoon of black pepper, garlic powder, and onion powder.
Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add olive oil and sear the chuck steak on both sides until browned, about 3-4 minutes per side. Remove the steak and set it aside.
In the same pot, add the sliced onion, carrots, celery, and an additional pinch of salt. Sauté for 3-4 minutes, stirring occasionally, until slightly softened.
Deglaze the pot by adding the red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2 minutes to burn off the alcohol.
Add the beef broth, bay leaf, thyme, and rosemary to the pot. Return the seared chuck steak to the pot, nestling it among the vegetables.
Add the potato chunks on top of the stew, cover the pot with a lid, and transfer it to the preheated oven.
Cook in the oven for 3.5 to 4 hours, or until the steak is fork-tender and the vegetables are fully cooked.
Carefully remove the pot from the oven and discard the bay leaf, thyme, and rosemary stems.
To thicken the gravy, mix the cornstarch and water in a small bowl until smooth. Bring the pot to simmer on the stove over medium heat, and slowly stir in the cornstarch slurry. Simmer for 2-3 minutes until the sauce thickens.
Serve the chuck steak with the gravy and tender vegetables on the side. Enjoy your hearty one-pot meal!
Nutrition Facts
Calories |
3225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 8519 mg | 370% | |
| Total Carbohydrate | 195.1 g | 71% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 28.5 g | ||
| Protein | 257.0 g | 514% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 436 mg | 34% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 7355 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
