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How to Turn a Chuck Roast Into Steak

by
author image Vesna Vuynovich Kovach
Software developer Vesna Vuynovich Kovach has been a writer since the waning years of the 20th century, cutting her teeth publishing articles about the growing Internet culture and the cooking habits of local personalities. A Bachelor of Arts in philosophy and an associate degree in computer programming inform the thoughtful, playful perspective she brings to whole-foods cookbooks such as "Cooking With Vesna" and "The Low-Carb and Paleo Breakfast Book."
How to Turn a Chuck Roast Into Steak
A beef steak on top of arugula. Photo Credit aoldman/iStock/Getty Images

A roast is a cylindrical or oblong piece of muscle meat in which the grain runs in the same direction as the long side of the meat. A steak is that same piece of meat cut into slices 1 to 3 inches thick. Chuck comes from the shoulder of the beef cattle. The difference between a chuck roast and a chuck steak is simply the cut. Save on chuck by buying a roast, slicing it into steaks and freezing them. The easiest, most surefire preparation for a chuck steak, which is tough, but tasty, is as skillet pot roast.

Step 1

Place a 5- to 7-lb. chuck roast on a cutting board. Measure its length to determine how many steaks of approximately equal thickness you can cut it into; a chuck steak should be 2 to 3 inches thick.

Step 2

Slice the roast into steaks using a sharp 8-inch chef's knife or other long-bladed knife. The length of the blade makes it easy to make a smooth-surfaced cut; a short blade will make a ragged cut.

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Step 3

Mark 1-gal. zip-top bags with the date and the word "Chuck." Except for one steak, place each steak into a bag, squeeze out the extra air, seal and freeze for up to six months.

Step 4

Put the remaining steak into a heated cast-iron skillet or other oven-safe skillet that has a fitting lid and brown well on both sides for about five minutes a side.

Step 5

Sprinkle 1 tsp. salt over the chuck steak. Add black pepper, garlic, bay leaf, parsley, thyme, rosemary or other herbs as desired.

Step 6

Cover the skillet and place it in a 300-degree-Fahrenheit oven for 2 hours.

Step 7

Remove the skillet from the oven, uncover it and add sliced carrots, onions, potatoes, turnips or other vegetables as desired.

Step 8

Cover and return to the oven for an additional hour, or until the meat and vegetables are tender.

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References

  • "Better Homes and Gardens Meat Cook Book"; Editors of Better Homes and Gardens Books; 1959
  • "Joy of Cooking"; Irma S. Rombauer, et al.; 1997
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