Thin Beef Shoulder Steak in Oven Recipes

Diet Facts (per serving)
749	Calories
42g	Fat
38g	Carbs
56g	Poly peptide

Prove Full Nutrition Label Hibernate Full Nutrition Label

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Nutrition Facts
Servings: 4
Amount per serving
Calories	749
% Daily Value*
Total Fat 42g	54%
Saturated Fat 18g	88%
Cholesterol 197mg	66%
Sodium 1268mg	55%
Total Carbohydrate 38g	14%
Dietary Fiber 5g	xviii%
Total Sugars 4g
Protein 56g
Vitamin C 15mg	75%
Calcium 80mg	6%
Atomic number 26 7mg	38%
Potassium 1415mg	30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily nutrition. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an gauge.)

A thick, budget-friendly chuck steak (or 7-os steak) makes a tender, succulent family meal. In this oven-baked recipe, the steak and vegetables are wrapped in foil to create an entire dinner in one package. With quick preparation, minimal cleanup, and amazing season, it'due south an excellent recipe for weeknights or those times when you want a pot roast but don't want to wait all day for it. The recipe is also and so easy that anyone can make it.

Like chuck roast, chuck steak comes from the shoulder of the cow. It is cut into slices that are typically one to three inches thick—in other words, like a steak—though you lot get that classic pot roast taste. While it is flavorful, chuck steak tin can be tough. To tenderize this cheap cut, braise, marinated, or melt slowly in the oven.

This recipe takes the latter arroyo and likely dates to the 1960s. The beefiness chuck is baked in a foil package with potatoes, carrots, celery, and a surprise nostalgia ingredient: a bundle of dry onion soup mix for season. The foil wrap keeps everything moist, making for a dinner that is baked to perfection until the steak is fall-apart tender. Serve this easy budget steak dinner with freshly baked biscuits or crusty bread.

Click Play to See This Upkeep Baked Chuck Steak Dinner Recipe Come Together

"In that location's a lot to savor about this recipe: It produces simply a few dishes, takes piddling time to prep, and is a complete meal. The onion soup mix creates a nostalgic taste and gives the meat and veggies enough flavor. For a quick pot roast-like dinner with little endeavour, this recipe is an excellent choice." —Colleen Graham

• one to 1 i/2 pounds chuck steak (nearly ane inch thick)

• 1 (1-ounce) envelope onion soup mix

• 3 medium potatoes, peeled and quartered

• three carrots, halved lengthwise and cut into quarters

• ii ribs celery, cut into sticks

• 2 tablespoons butter

• 1/2 teaspoon salt

• 1/4 teaspoon paprika

1. Gather the ingredients. Preheat the oven to 400 F.

   The Spruce / Emily Baker

2. Tear off a two- to iii-human foot piece of 18-inch-wide heavy-duty aluminum foil.

   The Spruce / Emily Bakery

3. Place the steak in the center of the foil and sprinkle with onion soup mix.

   The Spruce / Emily Baker

4. Embrace the meat with the potatoes, carrots, and celery. Dot with butter and sprinkle with salt and paprika.

   The Spruce / Emily Baker

5. Fold foil over and seal it well to agree in the juices.

   The Bandbox / Emily Baker

6. Place the foil package in a large, shallow baking pan or roasting pan.

   The Bandbox / Emily Bakery

7. Bake the steak and vegetables in the preheated oven for 1 to 1 i/2 hours, or until the chuck steak is very tender. Serve and enjoy.

   The Spruce / Emily Baker

Tip

• Other root veggies take well to this preparation. Consider adding diced rutabaga, turnips, or parsnips to the bundle, along with the potatoes and carrots.
• If you don't have onion soup mix on hand, try a bootleg onion soup mix. One standard envelope of store-bought onion soup mix is about 1/iv cup.

How to Store and Reheat Chuck Steak

Steak and vegetables volition go on for four to 5 days in the refrigerator. The all-time office of this recipe is that it was cooked in foil; as long as the foil is undamaged, you can simply store it and reheat information technology in the foil pack. Keep the foil sealed so the food doesn't dry out out and reheat for 15 minutes or then in a 350 F oven.

What Is the Ideal Internal Temperature for Chuck Steak?

While the condom minimum temperature for beefiness, in general, is 145 F, this recipe calls for the chuck steak to be cooked a bit longer. Cooking this cut to about 190 F to 200 F results in meat that is more tender. Like a pot roast, when properly cooked, a fork inserted into the steak should easily twist off a piece of meat. Since the cooking fourth dimension will vary based on the size of the chuck steak you're cooking, it'southward best to check it after 1 hour, so cook longer if needed.

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Source: https://www.thespruceeats.com/budget-chuck-steak-dinner-in-foil-3061293

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