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chuck roast steak recipe
- Total Time: 225 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
Fork-tender chuck roast slices topped with a vibrant Romesco sauce, offering an elegant twist on a traditional pot roast.
Ingredients
Scale
- 1.2 kg (2.5-3 lb) boneless chuck roast, trimmed of excess fat
- 1 tbsp coarse sea salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, minced
- 1 can (400 g / 14.5 oz) crushed tomatoes
- 3 cups beef broth, low-sodium
- 2 tbsp alcohol-free apple cider vinegar
- 2 bay leaves
- 2 large roasted red bell peppers
- 0.5 cup (60 g) blanched almonds, lightly toasted
- 2 cloves garlic
- 1 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tbsp alcohol-free red wine vinegar
- 0.5 cup (120 ml) extra virgin olive oil
- 1 tsp coarse sea salt
- 0.5 tsp black pepper
- 0.5 tsp red pepper flakes (optional)
- 0.25 cup fresh parsley, finely chopped
- extra virgin olive oil, for garnish
Instructions
- Prep the Roast and Sear: Preheat the oven to 160°C (325°F). Pat the chuck roast completely dry with paper towels. Season generously with salt, black pepper, and smoked paprika. Heat 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 and set it aside.
- Sauté Aromatics and Build Braising Liquid: Add the chopped yellow onion to the same pot and sauté for 5-7 minutes until softened. Add the minced garlic and sauté for another minute until fragrant. Stir in the crushed tomatoes, beef broth, alcohol-free vinegar, and bay leaves. Bring the mixture to a simmer.
- Braise in the Oven: Return the seared chuck roast to the pot, ensuring it is partially submerged in the liquid. Cover tightly with a lid and transfer to the preheated oven. Braise for 3 to 3.5 hours, or until fork-tender.
- Make Romesco Sauce: While the chuck roast cooks, combine roasted red bell peppers, toasted almonds, 2 cloves garlic, tomato paste, smoked paprika, vinegar, salt, black pepper, and red pepper flakes (if using) in a food processor. Pulse until a coarse paste forms. While running on low, slowly drizzle in 0.5 cup extra virgin olive oil until the sauce emulsifies.
- Rest and Slice: 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 (1.5-2 cm) steak-like pieces and arrange on a plate. Spoon the Romesco sauce over the meat and garnish with fresh parsley and a drizzle of olive oil.
Notes
If using a roast larger than 3 lbs, increase braising time by 30-60 minutes to ensure tenderness. Lightly toasting the almonds before making the Romesco sauce deepens the nutty flavor. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 6 oz meat + sauce)
- Calories: 490 calories
- Sugar: 3 g
- Sodium: 260 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg