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How To Make Steak In The Oven Juicy, Tender & Delicious

If you are wondering how to make steak in the oven juicy and delicious, I am more than happy to help you!

Since there are numerous ways of using the oven when cooking steak, I tried to somewhat combine the most popular questions steak lovers ask. This article is what came out from it – make sure to follow all the pages to get the most out of it.

Also let me know If there is a specific question you have in the comments below.

I hope it will help you take your cooking to the next level!

Contents:

  • How To Make Steak In The Oven Juicy and Tender
  • Should I Use Tin Foil / Oven Bag For Cooking Steak In Oven?
  • How To Make A Well-Done Steak In The Oven
  • How To Cook Steak In The Oven With Broiler
  • Steak in the oven and stove
  • Cooking beef from frozen in the oven

How To Make Steak In The Oven Juicy and Tender

By far the most popular question. And the answer is very simple.

To bake a juicy steak in the oven all you need is…decrease the cooking temperature!

Conventional guides recommend around 200C / 400F and more for making beef in oven.

My recommendation is – max 140C / 285F with the fan on in a conventional electric oven.

Personally I prefer 130C / 265F temperature setting, as I find 140C / 285F to dry my steaks up and 120C / 250F just takes a bit too long.

So every time you see a recipe saying something like “preheat the oven to 400F and finish the steak for 10 minutes”, turn your oven to 265F and take the steak out in 15-20 minutes. Then feel the difference!

You can also try using a meat tenderizer with needles (like this one). Check out these meat tenderizers like these.

Should I Use Tin Foil / Oven Bag For Cooking Steak In Oven?

Some people wonder whether they need tin foil or oven bag so to preserve moisture from escaping and so on.

But look at it from this perspective – the moisture (read – juices) is still escaping the steak (where we want all that goodness to stay). It doesn’t matter where it goes – tin foil or oven bag – it’s still leaving beef, turning it dry and flavorless.

Reducing the cooking temperature for your steak is one of the single biggest changes you can make right away. And it has a massive impact.

Still need to use oven bag? See how to cook chuck roast in oven bag as a guide.

How To Make A Well-Done Steak In The Oven

Searing a steak to medium-rare and keeping it juicy is a nobrainer (ok, it can be tricky), but what about baking steak to well-done and keeping it tasty at the same time?

This is where it gets tricky…but not for you – you know the trick of reducing the temperature! Exactly the same idea applies with well-done level of doneness.

Suppose you have just seared a round steak on stove top.

You only have it cooked to rare – medium-rare, because you want to keep all the moisture and flavor inside this lean cut (high heat coagulates protein molecules at a very fast rate, thus causing them to release moisture and become tough, so you want to sear that round steak to golden brown as quickly as possible).

Now you have your oven preheated to 130C / 265F.

Put round steak right inside and wait for approximately 30 minutes before checking its internal temperature with the meat thermometer.

No temperature probe? Try these cooking times approximations (and get the probe on Amazon).

Once the temperature reaches 75C / 167F, you are good to go. Take it out, give it a rest and cut it.

This method will give you the most tender and juicy steak, given the level of doneness you are looking for.

Pro Tip: If the temperature inside the steak stopped climbing up, increase the oven temperature slightly.

How To Cook Steak In The Oven With Broiler

His broiler is very powerful, that’s why he is smiling!

When it comes to a broiler in conventional oven, we refer to a heating element located on the ‘ceiling’  in the oven. It’s a grill-like tool which may be used with some sort of success, if used very-very carefully.

Why carefully? Because, truth be said, it sucks big time – it’s no good for preparing ‘grilled steak in oven’.

Commercial broilers, which steakhouse chefs use for cooking, heat up to extremely high temperatures. With such a tremendous heat, it’s very simple to quickly brown the steak on the outside without overcooking it on the inside (i.e. the steak stays tender).

Once the browning part is done, they can then finish it at lower heat in an oven and so on.

Back to home broilers that are integrated inside most kitchen ovens. They don’t produce nearly as much heat.

It means that to get a proper browning on the steaks’ surface you need to wait for good 10 minutes per side (as opposed to less than a minute in a steakhouse).

While that’s happening some heat will still penetrate beef and cook it on the inside, so no matter what you do, get ready for not just well-done steak, but a really chewy version of it (of course if you are not using a rib eye or filet mignon).

However if you are still determined to cook steak in oven with a broiler turned on, it is possible to do fine if you have a thick cut. This top round roast for example. Check it out.

How To Cook Steak In The Oven And Stove

If you are wondering how to cook steak in the oven after searing, I recommend you do completely the opposite – cook it in the oven first and THEN finish it on the stove top.

I recommend this sequence for one main reason – it really does make the process of browning the surface of the steak much, much simpler and more effective. It’s just so easy!

Cook Steak In Oven & Finish It On Stove In 4 Simple Steps

1. Begin with heating up the oven to 130C / 265F.

Once it’s ready, put the steak inside. Use a simple tray or some heat-resistant cooking dish.

There is no need to season the steak with salt or pepper at this stage. On the other hand, dry rubs and marinades are OK to use now.

One advantage of this sequence is that you don’t need to wait for the steak to reach the room temperature before starting to cook it. The oven will take care of it.

How long to keep it there will depend on the level of doneness you are looking for. For medium-rare 56C / 133F internal temperature is ideal. Once again for those without meat thermometer, steak cooking times approximations are here.

2. Looks good? Take it out and start heating up the skillet on the stove top. Add a tiny bit of olive or coconut oil.

3. Once you can see gentle smoke coming off the skillet, season the steak with coarse salt and throw it inside. Keep the pepper till later.

Each side will require 1-2(max) minutes per side for browning to develop. Use tongs to flip the steak. The whole finishing on the stove process should take about 5 minutes.

4. Ready? Put the steak on a plate and let it rest for a few minutes. Now is the time for freshly ground pepper.

Cut the steak with a sharp knife at 45-degree angles to make it look even more legit. 🙂

Pro Tip: Heat up serving dishes in the oven before serving steak – they will keep it warm for longer.

How To Cook Steak In The Oven From Frozen

The same idea applies – low heat baking is king.

However this time we will set the oven at 120C / 250F. This lower setting will help frozen steak to warm up in a more gentle way, so it stays tender and juicy.

I also recommend using a grill rack and dripping pan right above it. It will help to catch cold water escaping frozen steak, when it starts to melt.

You will need to be patient with this, because it will take a while.

The idea is the same though – wait for internal temperature to reach the desired level of doneness.

I then recommend you sear the steak in a pan to help develop browning just like we did above.

Pro Tip: If you have a microwave, use it instead of the oven. It takes far less time to defrost the steak and then you can cook your dinner much quicker!

Now that you know how to make steak in oven in different scenarios, let me know in the comments if you have any additional questions or tips for us.

Happy steaks!

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How to Cook Chuck Roast in Oven With Oven Bag

For all the beef lovers out there, chuck roast is one succulent dish to get your taste buds tingling.

Although many might be put off by the idea of cooking chuck roast at home, owing to its lengthy cooking time, the process isn’t that hard if you have got some good cooking tricks up your sleeve.

Here I divulge all my secrets to cooking a tender and flavorful chuck roast in an oven or oven bag.

The chuck meat generally tends to be a bit tough because the chuck is located in the shoulder area of the beef. The best way thus, is to cook the meat slowly.

The little trick to keep the chuck roast tender and to cook it all the way through is to keep the roast moist throughout the cooking period. Here is where the oven bag plays its part!

The oven bag helps lock the moisture and thus tenderize the meat by breaking down all the tough fibers in it.

Moreover, the oven bag has a number of additional benefits. It’s versatile, convenient and very easy to clean up.

So invite your friends for a lovely Sunday lunch and serve them one delicious chuck roast, which they will remember for a long time!

 

Things you need in order to prepare a slow cook beef chuck roast in oven with oven bag:

  1. Salt
  2. Pepper
  3. Fresh or dried herbs ( your choice- both are equally good)
  4. Vegetables (chuck roast in oven with potatoes and carrots is yummy!)
  5. Beef broth
  6. Roasting pan
  7. Knife
  8. Fork
  9. Scissors
  10. Meat thermometer
  11. Serving plates

 

How To Cook Chuck Roast In Oven Bag In 9 Steps:

Remember to remove the roast from the oven well before cooking it in oven. Anywhere from 40 minutes up to 2 hours is enough to gently warm it up to the room temperature.

 

Step 1: Side by side, season the chuck roast with a dash of salt and pepper, along with your choice of fresh or dried herbs such as sage, thyme or rosemary.

 

Step 2: Carefully place the bag in a large roasting pan. Ideally, the depth of the pan should be 3 to 4 inches.

 

Step 3: Place the chuck roast in the bag. If you want to, you can add the vegetables beside the chuck roast. These can include 1-inch thick chunks of onions, sweet potatoes, carrots, turnips, minced garlic, celery and mushrooms.

 

Step 4: Now it’s time to add some liquid to really tenderize the meat.

You can add some water or better yet, some beef broth to add flavor to your dish.

You can also use some tomato sauce, wine or beer instead of the broth. It is completely up to you.

As for the exact quantity of liquid to be added, you should use about half cup for a large oven bag.

 

Step 5: Now close the bag tightly with the heatproof tie that comes with the oven bag.

Then take a knife or fork, and with its tip, make about four to six half-inch slits in the bag. Now tuck the ends of the bag securely into the pan so that the bag doesn’t hang over the sides of the pan and get spoiled.

 

Step 6: Preheat the oven to 150C / 300 degrees Fahrenheit and place the pan on the lower rack.

Make sure to allow a space of at least 8 inches around the sides of the pan as the bag will expand as it cooks.  Also, be careful that the bag doesn’t touch the sides of the oven or the upper oven rack – burning plastic is not good.

 

Step 7: Let the chuck roast cook in the oven until the moment when the meat thermometer inserted in the bag shows a reading of at least 145 F for medium-well. The cooking time for the chuck roast in the oven is approximately 2 hours for a 1.5 to 2.5 pound roast, or 3 hours for a 2.5 to 5 pound roast.

Check steak doneness level and steak cooking times for better results.

 

Step 8: Carefully remove the pan from the oven with a pair of oven gloves. Let the meat to stand for about 10 minutes to stabilize the juices inside.

Then proceed to open the bag by slicing of the top with a pair of scissors.

 

Step 9: Transfer the chuck roast to a serving plate alongside the vegetables. Cut into pieces and serve hot.

Tip: Keep the steak warm for longer by heating up the plates in the oven before serving.

 

Now that you’ve seen how to cook chuck roast in oven with oven bag, you may decide to improve the surface browning and quickly sear each side of the roast for about 2 minutes each.

Enjoy the golden crust!

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How to Pan Sear Chuck Roast On Stove Top In 6 Simple Steps

Chuck roast is that ideal comfort food you need once in a while.

Wholesome, inexpensive, and thoroughly delicious, it can be cooked in a variety of ways.

Although the meat may seem tough (it comes from the shoulder of the cow), if cooked the right way, it can be quite tender and juicy.

Searing the meat can give it a healthy steak color and add plenty of flavors that you wouldn’t be able to get with cooking it in the oven alone.

To get that meat cooked well, you need to make sure that you cook it slow and allow plenty of time for it to soften.

Cooking chuck roast in a slow cooker is an ideal preparation method then.

There are plenty of ways to cook chuck roast and one way is to pan sear the chuck roast.

Here’s all you need to know to whip up a cracking pan seared chuck roast.

Before we begin…I wanted to share these 3 secrets behind every perfect steak.

All right – ready now.

 

Frying Chuck Roast In Skillet

US-born Grass-fed Chuck Steak! (click for details)

Ingredients:

  1. 3-4 pound big piece of chuck roast meat (as always, I recommend this 3 lbs grass-fed chuck roast)
  2. 2 tablespoons cooking oil (e.g. coconut)
  3. Kosher salt and pepper according to taste
  4. 2 medium sized onions, peeled and chopped
  5. 2 carrots, peeled and chopped well
  6. 5 peeled garlic cloves
  7. About 1.5 cup red wine (optional)

 

6 Easy Ways To Pan Sear Chuck Roast In A Skillet on Stove Top:

Step 1: Remove the steak from the fridge well in advance before cooking. For a standard steak, that is usually around 40 minutes. However entire roast will need more time – up to 2 hours.

Pat dry the steak using paper towels – dry surface is much easier for getting browning (aka Maillard reaction).

 

Step 2: Heat the skillet at high heat until it begins to smoke lightly. Once you notice gentle fumes escaping the heated surface, wait for another 20 seconds before placing the roast inside.

 

Step 3: Coat all sides of the chuck roast with coarse salt right before searing it. Sprinkle generously and make sure you don’t miss any place.

Tip:  Avoid using table salt or be very careful – it’s easy to go beyond the sweet point and overdo the salt bit.

 

Step 4: Place the chuck roast in the hot pan. Sear the roast on one side first until it becomes golden brown and then flip it to the other side and repeat the process.

Use a pair of tongs and make sure that you sear each side for at least 2 minutes or until the fat begins to melt and you see the meat turning brown.

Getting both sides to be evenly seared will help to create a beautiful crust that will give a burst of flavor.

Tip: If you can hardly see any browning, add a knob of butter right in the skillet and use a teaspoon to baste the roast sides. You will immediately notice the golden brown crust quickly developing on the chuck’s roast.

If you are willing to make chuck roast even more delicious add a sprig of fresh rosemary and 3-4 crashed garlic cloves right inside. No need to peel them.

 

Step 5: Now finish cooking your chuck roast in the oven, which is preheated to about 140C / 285F.

The temperature might look low, but I really like using ‘low and slow’ technique. It helps to gradually increase the inside temperature of the roast, so it keeps more tenderness and juices inside.

Now place the vegetables (onions and carrots) beside the chuck roast in the same pan in which you seared the meat. Add garlic to give the vegetables an extra flavor.

To make sure that your chuck roast is cooked all the way through, insert a meat thermometer into it. You should get a reading of about 135 F for medium-rare. Vegetables will cook at the same time.

Check the steak doneness level and cooking times guidelines.

 

Step 6: Transfer your chuck roast to a plate along with the vegetables.  Slice the meat and serve it hot.

Tip: Preheat the serving dishes in the oven so to keep the steak hot for as long as possible – cold beef is not impressive in this scenario.

 

If you need some additional tips and more guidance, I recommend you check out the SteakEat Method that helps people cook perfect steaks on stove top every time.

Another great way of cooking a chuck roast is searing it and then using a slow cooker to completely cook it.

To cook the chuck roast in the slow cooker, follow the five easy steps below.

 

How To Pan Sear Chuck Steak And Then Cook It In a Slow Cooker

Step 1: Pan sear the chuck roast as described above.

Step 2: Now place the chuck roast in a slow cooker. Add vegetables such as carrots, onions, sweet potatoes and celery. You can use small sweet potatoes and slice the other vegetables into bite sized pieces.

Step 3: Add some red wine. You can also use other liquids such as stock, water, vinegar or a combination of these. Make sure that you pour enough liquid in the slow cooker, which completely covers the chuck roast and vegetables.

Step 4: Cover the slow cooker and let the chuck roast cook for about 6-8 hours. When the chuck roast is completely tender, you can be sure that your chuck roast is well cooked.

Step 5: Take out the chuck roast along with the vegetables and place on a serving dish. Cut the meat in slices and arrange the vegetables along the sides. Serve hot.

These above-mentioned methods will help you to get a delicious chuck roast dish out and impress your loved ones!

P.S. Don’t forget to discover the 3 secrets behind a tender juicy steak. 😉

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How to Cook Beef Chuck Steak on Stove Top In Skillet

Cooking a beef chuck steak on a stove top is a very nice way of cooking this particular type of meat.

Since the chuck tends to be tough (the meat comes from the hard-working shoulder of the cow), it is best to slow cook it so that it gets nice and tender.

However, with a bit of care and details, it can well be prepared on the stove top.

Beef chuck steak is not only inexpensive, it is also nutritious and full of flavor.

Plan a lovely meal for yourself or your loved ones by following our easy steps for cooking beef chuck steak.

Here is all you need to know about cooking a beef chuck steak on a stove top.

 

Things You’ll Need

  • Flaked/Kosher salt
  • Freshly ground black pepper
  • Additional seasonings (fresh or dried herbs such as rosemary and thyme)
  • Large thick pan which weighs a lot – for better heat distribution
  • Cooking oil (e.g. olive oil or coconut oil)
  • Tongs
  • Unsalted butter (ideally organic grass-fed)
  • Spoon
  • Meat thermometer

 

5 Easy Steps To Cook Beef Chuck Steak On Stove Top:

Step 1: Pat dry the steak with paper with paper towels to make searing the surface much quicker and better.

Then sprinkle it liberally with salt and pepper on both sides.

Salting the meat in the start helps to develop a great flavor. Salt is a chemical and the reaction occurs at high heat – use salt before not after.

You can also season the beef chuck steak with some fresh or dried herbs such as parsley, thyme or oregano. Dry rubs, when used sparingly, can’t harm the steak.

Remember to bring chuck steak to room temperature, so it will brown much easier on the pan.

 

Step 2: Heat up the skillet on the stove top over high heat.

I recommend waiting until it starts smoking lightly and then another 20 seconds so to ensure the skillet is hot enough.

Sometimes you will see star chefs (hey Gordon!) pouring cooking oil inside the skillet. I don’t recommend, because, first of all, why extra calories? Secondly, it’s a waste of oil.

Instead I invite you to use a few drops right on the chuck steak and massage it gently so the oil gets a chance to absorb inside slightly.

All set? Drop the steak in the pan – you should hear a sizzling sound (this is water quickly evaporating from the skillet’s surface).

Give it 2 to 3 minutes to sear and gain a nice golden brown color. Flip both sides after 40 seconds to get an even cooking on both sides – the fast-flipping technique used by Heston Blumenthal.

Use tongs to flip the meat.

 

Step 3: Toss a small portion (about ½ tablespoon) of unsalted butter into the skillet. This will give your chuck steak a nice caramelized look.

Keep spooning the melted butter on top of the steak to help the steak brown nicely and to make the meat tenderer.

 

Step 4: Check the steak’s internal temperature by using a meat thermometer.

Ideally, the reading of a medium-rare chuck steak should be 55C / 130F (medium – 60C / 140F).

Keep in mind that the cooking time varies, depending on the cut, thickness and utensils used. Moreover, it also depends on whether the beef is boneless or not!

Check this cooking times guide and ways of checking steak doneness for help.

 

Step 5: Think it’s ready? Immediately transfer the steak from the skillet to the plate to avoid overcooking.

Let the steak rest for about 5 minutes. Then cut into slices.

Resting the steak helps it to reabsorb all the meat juices back into the muscle fibers. This prevents the juices from seeping out when you cut the steak.

If you think that the steak looks a bit bare on its own, you can always whip up delicious sauce to complement your chuck steak. Things you will need:

  • ½ cup of shallots
  • 1 cup red wine
  • 2 tablespoons Dijon mustard
  • ½ cup freshly chopped herbs (parsley, oregano, and thyme- your choice!)
  • 2 crushed garlic cloves

Take all the above ingredients and put them on a preheated pan (the one you used for steak just before).

Stir everything and once the sauce thickens a bit, pour out the sauce on the steak and you are good to go.

You can also serve your beef chuck steak alongside roast vegetables such as sweet potatoes and roasted carrots with onions.

The little trick to cook the chuck steak perfectly, keep it tender and to make sure that it cooks all the way through is to keep it moist throughout the cooking period. That’s why braising it in a slow cooker is great technique which you should also try out.

Many people might be put off by the idea of cooking chuck steak at home, owing to its hard texture, but the process isn’t that difficult.

If you follow the above-mentioned steps carefully, you will be sure to get a succulent dish that will win laurels for your cooking and earn you the admiration from your loved ones.

Happy cooking!

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How to Cook Chuck Steak in Cast Iron Skillet Juicy & Tender

So you want to cook a chuck steak in a cast iron skillet.

Yes? Well, you’re on the right website!

Here I will give you a detailed step-by-step tutorial of cooking the perfect, mouthwatering chuck steak which will be bound to earn you dozens of compliments from your loved ones.

So without further ado, let’s get started.

 

How To Cook Chuck Steak in Cast Iron Skillet in 6 Steps

Step 1: Before searing chuck steak in cast iron skillet, pat it dry with paper towels – it helps with browning of the surface and development of extra flavor as a result.

Once you’ve done that, lightly coat both sides of the steak with olive/coconut oil. The oil will act as a lubricant to transfer the heat from the pan to the meat as quickly as possible.

 

Step 2: Now season the steak. Sprinkle it with salt and coarsely ground black pepper. If you want to get a boost of flavor, you should add some dried herbs.

Parsley, thyme or rosemary can give that extra kick to your steak when used a dry rub.

However, be careful! If you use too much of the herbs, they might overpower the taste completely. Not even talking about them burning on the pan…

Keep the seasonings light. After all, we want to maximize the flavor of our chuck steak itself.

Tip: You may discover that pepper burns at a very high temperature and results in a charred flavor. If that’s the case and it bothers you, use freshly-ground pepper right after the steak is finished cooking as opposed to doing it when it’s raw.

 

Step 3: Preheat the cast iron skillet. You don’t need to put any additional oil in it as all the oil you need is already on the chuck steak.

Let the steak sizzle for about 2- 3 minutes until you get a good brown color. Don’t let the steak burn and flip it quickly to the other.

Tip: Cast iron skillets, especially the ones that were just bought recently, tend to be quite sticky. So when you put the steak inside, move it slightly and unstick it from the skillet’s surface (you will feel that it did stick). Then leave it as it is – it won’t stick any further.

 

Step 4: If you like your steak rare, you can take it off the skillet and onto a serving dish to be eaten straight way.

If you are looking for a nice, juicy tender chuck steak, then you should transfer the skillet to a preheated oven to cook some more.

The temperature of the preheated oven should be set to 130C / 260 degrees Fahrenheit. It might seem a bit low, but chuck steak is quite tough, so I want it to be as tender as possible thus such a low temperature is ideal. The slower you cook it, the more tender it stays.

 

Step 5: Before closing the lid of the oven, drop a small pat of butter on top of the steak. When the butter melts, it will give your steak a nice caramelized flavor.

Keep the steak in the oven until it reaches a temperature of about 55C / 130F. You can check the temperature by using a meat thermometer.

Check this cooking times guide and ways of checking steak doneness for help.

 

Step 6: If you think that the steak doesn’t look very appealing on its own and you want a sauce to give it that complete look, you can easily make a delicious one in no time at all.

Once you’ve taken your cooked steak out of the pan, set it aside.

Now in that still flaming hot pan (which, by the way, you would be wise to handle with oven mitts), throw in:

  • ½ cup of shallots
  • 1 cup red wine
  • 2 tablespoons Dijon mustard
  • ½ cup freshly chopped herbs ( parsley, oregano, thyme- your choice!)
  • 2 crushed garlic cloves

Stir everything and once the sauce thickens a bit, pour out the sauce on the steak and you are good to go!

Cooking a chuck steak on a cast iron skillet is not a difficult process at all.

If you follow the above-mentioned steps carefully, you are bound to get a flavorful dish out that you will surely want to cook again and again.

Since the chuck is tough piece of meat, it will be better to cook the steak in the oven after you are done cooking it on the skillet.

This is a wholesome and healthy meal and full of nutrition.

I recommend you to serve the chuck steak with vegetables and healthy starches. These can include baked sweet potatoes as well baked carrots and celery.

Moreover, you can always experiment with the ingredients for the sauce. Instead of using red wine, you can also choose white wine or beef broth.

Explore!

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How To Cook Chuck Roast in Pressure Cooker So It’s Tender

how-to-cook-chuck-steak-in-pressure-cooker-tastyPaleo pot roasts are some of the all time dinner favorites, truly celebrated in family dinners and reunions.

Whether it is a weeknight or a holiday, a steaming home-cooked beef chuck roast will never let you down.

Traditionally prepared in a slow cooker, this savory delight is fervently aromatic when it’s cooking and simply flavorful for the palate.

However, do you really have to wait hours before you can have a chuck roast ready to hit the table?

Not at all!

Cooking chuck roast in a pressure cooker is easy and it takes away no essential steps out of the traditional cooking method.

There is absolutely no reason why you shouldn’t have a pressure cooker in your kitchen.

A well cut steak and the right seasoning for your broth will give you a mouth-watering treat in under an hour.

Pressure Cooker vs. Slow cooker

A slow cooker method may resonate with more beef chuck roast cooks out there, and they may reason out why it’s still the best way to prepare a well cooked meal.

In reality, there is no difference in the preparation or procedure, except that we use a different cooking pot.

Don’t give second thoughts to altering your ways in the kitchen. Just like you enjoy experimenting with recipes, exploring exotic flavors and plating colorful combinations of savory dishes, tweaking your techniques pays off pretty well at the end of the day.

Try switching to the pressure cooker just once and see if you find a difference. Give it a try!

Preparing The Beef Chuck Roast

Just like you would do for a slow-cooker beef chuck roast recipe, prepare you beef chuck steak before it goes into the cooker. Trim off excess fat.

Heat oil in a medium sized skillet over medium heat and sear your steak till it browns well on all sides.

This should not take more than 8-9 minutes in total. Remember, you do not want your steak to dry out, nor do you want it to be cooked entirely at this stage.

Tip: Season the steak with a little bit of onion powder and a pinch of coarse salt and pepper before searing to develop even more flavor. Watch for additives in onion powder – I want you to keep it as healthy as possible!

Cut your chuck roast in half and toss it into the cooker. This allows faster cooking and more surfaces are affected in the process. Place your 3 pound beef chuck roast on the pressure cooker trivet and add:

  • 2 cups beef broth
  • 1-2 tablespoons olive oil
  • 2-3 cloves garlic, minced
  • Salt and pepper to taste
  • Any other seasoning (oregano, thyme, paprika)

Vegetables (optional, but recommended):

  • 2-3 carrots, peeled and cut into small pieces
  • 2-3 sticks of celery, chopped
  • 2-3 sweet potatoes, diced into bite-size pieces

(Some recipes incorporate Worcestershire sauce to the mixture – a tablespoon won’t hurt.)

Pressure Cooker Timing For Chuck Steak

When you are using a pressure cooker, setting the right cooking time is as important for a beef chuck roast as is for any other recipe.

Once you have got all your ingredients in, lock the pressure cooker lid securely into place and top the vent pipe with the regulator.

When the cooker is up to full pressure, reduce the heat to low, and set the timer for 30 minutes.

If you have not cut your chuck roast in half, increase the cooking time to 45 minutes (a hefty piece requires greater cooking time as opposed to 2-3 smaller hunks of meat).

———-

Tip: If you are adding the vegetables to the recipe, do not just add them to the cooker in the beginning with the chuck roast.

Let the roast cook for 30 minutes and remove the pressure cooker from heat. Use the quick release method to release pressure and check on the meat for tenderness.

NOW add the vegetables, spreading them out and making sure they are immersed in the liquid. If required, add some water.

Place the lid back into position and let cook for another 10 minutes.

By the way, chuck steak is a pretty tough cut so you might want to use a meat tenderizer. Check them out!

———-

Before releasing the steam, let the boneless chuck roast and vegetables rest in the pressure cooker for about 10 minutes to let the flavors run through.

Serve sizzling hot, or cover with foil to avoid losing steam if you need time setting up the dinner table or preparing a gravy or a sideline.