“Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1″ thick and containing parts of the shoulder bones, and is often known as a “7-bone steak”. ~Wikipedia”
Back in my younger, younger days Sunday dinner would normally be a roast my mom would make that took hours in her blue roasting pan, with cut up veggies. Over time the chuck steak has become very versatile in flavor, and cooking methods, though one thing remains the same. This is a cut of meat that still requires a long cooking time, but the results are well worth it.
This is simply hands down a Damn good dish, that has a bit of sweet, tart, and savory flavors than blend together very well. One would think with the amount of sweet ingredients that this dish would be over the top sweet, but it’s not! Using dried cherries, a good bottle of Balsamic vinegar, chicken stock I made and I juiced a blend of orange and pineapple, with a few other pantry spices and ingredients this dish came out very delicious. My daughters exact words
“Mom, this is the best roast you have ever made”
I was never big on using a slow-cooker, and felt at one time that it was not considered”cooking” I think I used the phrase “kitchen cheating”. Well I was seriously wrong, and I am one to admit when I am. I have actually grown quite fond of using a slow-cooker as it allows me extra time to work on other projects.
I decided to use a slow-cooker with cuts of beef that would normally take several hours of braising or roasting. In the past having an oven on for several hours left my kitchen hot and uncomfortable. Now 20 years ago I could deal with a hot kitchen, at 48 what feels comfortable to some is quite the opposite for myself, as I feel like I am in the middle of the Sahara desert dressed in ski attire…lol. For you women out there in my age range and above you all know exactly what I mean..
So if you were never a fan of using a slow-cooker or not familiar with using one, I can tell you right now “its easy” and it will cut your cooking time by an easy 70%. Give it a try sometime!
6-7 Lb boneless chuck roast
2 Tbsp Worcestershire sauce
1 can 15 oz low sodium chicken stock
5 oz bag of dried cherries
1 giant sweet onion, cut in half then sliced into strips
5 cloves of garlic, chopped
1 tsp fresh thyme or 1/2 tsp dried Thyme
2 tsp Garlic powder
2 tsp Onion powder
1/4 cup brown sugar
1/3 cup Balsamic Vinegar
1 cup Orange-pineapple juice
2 Tbsp ketchup
1-2 Tbsp olive oil
Salt & Pepper
Depending on the size of your slow-cooker you may have to cut your chuck steak in half along with cut away excess fat from meat. Pat dry with a paper towel and season with salt, pepper and both garlic & onion powder.
Using a large cast iron or heavy-duty skillet heat on high and add about olive oil, wait about a min then add roast and allow to sear each side for 3-4 minutes.
While searing the meat, slice onions into long strips and chop garlic cloves and set aside the garlic but add onion slices to bottom of slow-cooker.
Using a medium glass bowl mix together the remaining ingredients, except the chicken stock and cherries.
As the meat gets a nice sear remove from skillet and place onto of onion slices. Once all meat has been seared and added to slow-cooker and pour bowl of wet ingredients over meat.
Pour chicken stock into skillet de-glaze using a wire whisk, add cherries and chopped garlic. Once all bits have been scrapped up pour into slow-cooker and cover.
If using the low setting it will take 7-8 hours to cook
If using the high setting it will take 4-5 hours to cook
It’s easy to tell when the meat is done as you should be able to shred it with a couple of forks and then add back into slow-cooker and serve over mashed potatoes, creamy polenta, steamed vegetables.