A 1 Slow Roasted Shredded Steak with Polenta A1
Slow-cooked to tender perfection, this A1 Slow Roasted Shredded Steak with Polenta is a hearty and flavorful dish that will elevate your dinner table. Juicy beef chuck roast is seasoned, seared, and braised low and slow in a savory blend of A1 Steak Sauce, beef broth, and aromatics until irresistibly tender. Paired with a creamy, butter-enriched polenta infused with parmesan cheese, this meal is a sumptuous balance of bold flavors and comforting textures. Perfect for a cozy family dinner or an impressive yet fuss-free entertaining option, this recipe is an approachable way to enjoy gourmet-level cooking at home. Garnished with fresh parsley for a bright, herby finish, each bite is pure indulgence. Serve it alongside a crisp green salad or roasted vegetables, and watch this dish become an instant favorite! Keywords: slow-cooked steak, shredded beef, polenta recipe, A1 steak sauce, comfort food, easy dinner recipe.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 0.5 cups A1 Steak Sauce
- 1 cups Beef broth
- 1 medium, diced Yellow onion
- 4 minced Garlic cloves
- 1 teaspoons Paprika
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cups Cornmeal
- 3 cups Whole milk
- 2 cups Water
- 2 tablespoons Butter
- 0.5 cups Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast with salt, black pepper, and paprika on all sides.
In a large ovenproof pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the roast on all sides until browned, about 3 minutes per side.
Remove the roast from the pot and set it aside. Reduce heat to medium and add the diced onion. Sauté for 3–4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the beef broth, A1 Steak Sauce, and any remaining drippings. Use a wooden spoon to scrape up browned bits from the bottom of the pot for extra flavor.
Return the beef chuck roast to the pot, ensuring it's submerged in the liquid. Cover with a lid and transfer to the preheated oven.
Roast the beef for 4–5 hours, or until it is fork-tender and easy to shred. Check halfway through to ensure there is enough liquid in the pot, adding more broth or water if needed.
Remove the pot from the oven and place the beef onto a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded beef to the pot and combine with the juices.
While the beef finishes roasting, prepare the polenta. In a medium-sized saucepan, bring the water, milk, and salt to a gentle boil over medium heat.
Gradually whisk in the cornmeal, a little at a time, to prevent lumps. Reduce heat to low and cook, stirring constantly, for 12–15 minutes until thick and creamy.
Stir in the butter and Parmesan cheese until fully melted and incorporated. Remove from heat.
To serve, spoon a generous amount of polenta onto a plate, top with shredded beef and drippings, and garnish with fresh parsley.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 9.5 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 259 mg | 20% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 923 mg | 20% | |
*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.
