Grandma Ettas Chuck Steak Fry Roast
Grandma Etta's Chuck Steak Fry Roast is the perfect blend of rustic nostalgia and hearty comfort food. This slow-simmered dish features tender, seared chuck steak infused with rich flavors from caramelized onions, garlic, and a savory beef broth enhanced with tomato paste and fresh thyme. Packed with wholesome carrots and buttery potatoes, this one-pot wonder creates a luscious, gravy-like sauce that absorbs every bit of the steak's juiciness. With just 20 minutes of prep time and a tantalizing 2-hour cook, this recipe is ideal for cozy family dinners or special gatherings. Garnished with fresh parsley for a touch of brightness, this old-fashioned chuck steak roast will transport you straight to Grandma’s kitchen. Perfect for fans of slow-cooked meals, homey flavors, and classic comfort food recipes!
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Recipe Information
Ingredients
- 2 pounds chuck steak
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large yellow onion, thinly sliced
- 4 garlic cloves, minced
- 2.5 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 fresh thyme sprigs
- 3 medium carrots, cut into bite-sized pieces
- 4 medium potatoes, peeled and diced
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Season the chuck steak on both sides with salt and black pepper.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the chuck steak for 3-4 minutes per side until a golden crust forms. Remove the steak and set aside.
In the same skillet, add the sliced onions and cook for 5 minutes, stirring occasionally, until softened and lightly caramelized.
Add the minced garlic and cook for 1 minute until fragrant.
Whisk together beef broth, tomato paste, and flour in a small bowl until smooth, then pour the mixture into the skillet. Stir well to combine.
Return the chuck steak to the skillet, along with the fresh thyme sprigs. Cover and reduce the heat to low. Simmer for 1 hour, turning the steak halfway through.
After 1 hour, add the carrots and potatoes to the skillet. Stir gently to coat the vegetables in the sauce.
Cover and cook for an additional 45-60 minutes, or until the vegetables are tender and the steak is fork-tender.
Remove the thyme sprigs before serving. Taste and adjust seasoning with more salt and pepper, if needed.
Serve hot, garnished with freshly chopped parsley. Enjoy Grandma Etta's comforting, home-style chuck steak fry roast with family and friends!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.1 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1279 mg | 27% | |
*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.
