Chuck Roast Steak Recipe

I love finding new ways to make weeknight dinners feel like special occasions, and this chuck roast steak recipe does exactly that. A humble chuck roast is transformed by slow-braising into fork-tender, melt-in-your-mouth beef, perfect for a high-protein dinner that feels truly indulgent. Instead of a standard pot roast, we slice the meat like a steak and top it with a vibrant Romesco sauce. This method creates a healthy, family-friendly meal that redefines comfort food, turning a cheap cut into something elegant with minimal effort.

Ingredients

• Main Roast Ingredients: 1.2 kg (2.5-3 lb) boneless chuck roast, trimmed of excess fat; 15 g (1 tbsp) coarse sea salt; 5 g (1 tsp) freshly ground black pepper; 5 g (1 tsp) smoked paprika; 30 ml (2 tbsp) olive oil.
• Braising Liquid Base: 1 large yellow onion, roughly chopped; 4 cloves garlic, minced; 1 can (400 g / 14.5 oz) crushed tomatoes; 700 ml (3 cups) beef broth (use low-sodium broth to control saltiness); 30 ml (2 tbsp) alcohol-free apple cider vinegar; 2 bay leaves.
• Smoky Pepper Romesco Sauce: 2 large roasted red bell peppers; 60 g (1/2 cup) blanched almonds (lightly toasted for deeper flavor); 2 cloves garlic; 15 g (1 tbsp) tomato paste; 10 ml (2 tsp) smoked paprika; 15 ml (1 tbsp) alcohol-free red wine vinegar (or apple cider vinegar); 120 ml (1/2 cup) extra virgin olive oil; 5 g (1 tsp) coarse sea salt; 2.5 g (1/2 tsp) black pepper; 2.5 g (1/2 tsp) red pepper flakes (optional, for heat).
• Garnish: 15 g (1/4 cup) fresh parsley, finely chopped; extra virgin olive oil.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prep the roast and sear: Preheat the oven to 160°C (325°F). Pat the chuck roast completely dry with paper towels to ensure a good sear. Season generously all over with salt, black pepper, and smoked paprika, pressing the spices into the meat. Heat 30 ml (2 tbsp) olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the chuck roast on all sides until deep golden brown, about 3-4 minutes per side. Remove the roast from the pot and set it aside.
2. Sauté aromatics and build the braising liquid: Add the chopped yellow onion to the same pot and sauté for 5-7 minutes until softened and lightly caramelized, scraping up any browned bits from the bottom. Add the minced garlic and sauté for another minute until fragrant; be careful not to burn it. Stir in the crushed tomatoes, beef broth, alcohol-free vinegar, and bay leaves. Bring the mixture to a simmer.
3. Braise in the oven: Return the seared chuck roast to the pot, ensuring it is partially submerged in the liquid. Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the chuck roast is fork-tender and pulls apart easily. If your chuck roast is larger than 3 lbs, continue braising for another 30-60 minutes; sometimes a larger roast needs extra time to become fork-tender.
4. Make the Romesco sauce: While the chuck roast steak recipe is cooking, prepare the Romesco sauce. In a food processor, combine the roasted red bell peppers, toasted almonds, 2 cloves garlic, tomato paste, smoked paprika, vinegar, salt, black pepper, and optional red pepper flakes. Pulse until a coarse paste forms; I prefer to toast the almonds lightly in a dry skillet before blending to deepen the nutty flavor. With the processor running on low, slowly drizzle in the 120 ml (1/2 cup) extra virgin olive oil until the sauce emulsifies and becomes relatively smooth.
5. Rest and serve: Once the chuck roast is tender, remove it from the braising liquid and let it rest on a cutting board, tented loosely with foil, for 15-20 minutes. Discard the bay leaves from the braising liquid. Slice the rested chuck roast against the grain into thick, steak-like pieces (about 1.5-2 cm / 0.6-0.8 inches thick) and arrange them on a plate. Spoon the Romesco sauce over the meat and garnish with fresh parsley and a drizzle of olive oil.

How to Store and Reheat Leftovers

Storage: Keep the braised chuck roast steak and the Romesco sauce separate in airtight containers in the refrigerator for up to 3 days. The Romesco sauce can be stored for up to 5 days.

• Reheating Method 1 (Oven): For best results, place the sliced chuck roast steak in an oven-safe dish with a few spoonfuls of the braising liquid. Cover loosely with foil and reheat in a 160°C (325°F) oven for 15-20 minutes until warmed through; avoid overcooking to prevent drying out.
• Reheating Method 2 (Stovetop): For a quick reheat, gently warm the slices in a skillet over low heat with a touch of broth. Add a bit of water or broth if the meat seems dry, but do not boil.

Serving Suggestions and Pairings

The beauty of this chuck roast steak recipe is its versatility. The rich beef and smoky Romesco sauce pair well with various sides to create healthy dinner ideas or hearty comfort meals.

• Creamy Polenta or Mashed Potatoes: The soft texture of polenta or mashed potatoes complements the tender beef and provides an excellent base to soak up the Romesco sauce and braising liquid.
• Crusty Bread: Serve with thick slices of rustic sourdough or focaccia for dipping into the rich sauce and mopping up every bit of flavor.
• Simple Greens: A light side salad with a vinaigrette dressing provides a refreshing contrast to the hearty meat and rich sauce.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts make perfect sides, adding a healthy crunch to the plate.

FAQs

Can I use a slow cooker instead of a Dutch oven?

Yes, searing the meat and sautéing the aromatics on the stovetop first is essential. Transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours, or until fork-tender.

Why do I need to rest the meat?

Resting allows the meat’s internal juices to redistribute. Skipping this step results in a dry piece of meat and all the juices running onto your cutting board when you slice it.

My chuck roast is still tough after 3 hours; what should I do?

The braising time depends heavily on the specific size and shape of your chuck roast. If it’s still tough, cover it and return it to the oven for another 30-60 minutes until it shreds easily with a fork. Don’t worry, it will get tender eventually.

How do I slice against the grain?

Look closely at the surface of the meat for lines or fibers running in one direction (the grain). To ensure tender slices, cut perpendicular to those lines. If you cut along the grain, the slices will be chewy.

Can I make the Romesco sauce ahead of time?

Yes, the Romesco sauce can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. Drizzle a small amount of extra virgin olive oil on top to prevent browning and keep it fresh.

Is this chuck roast steak recipe suitable for low-carb diets?

Absolutely. The braised chuck roast and Romesco sauce are naturally low in carbohydrates. Pair this chuck roast steak recipe with a side of steamed vegetables or cauliflower mash instead of potatoes or bread to create a full low-carb meal.

Conclusion

This chuck roast steak recipe proves that you don’t need expensive cuts of meat to create a truly memorable meal. By braising a humble chuck roast until tender, then finishing it with a vibrant Romesco sauce, you get the best of both worlds: comfort food that feels high-end. This is a perfect family dinner idea that brings new life to an old favorite. Try making this dish for your next weekend meal. Save this recipe on Pinterest so you can find it easily next time you’re looking for quick meals with a high-end feel.

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