This recipe is a traditional Sunday or celebration dinner at our house--beef chuck steaks cooked with carrots, onions and tomatoes result in a fork-tender beef with savory, colorful, and rich gravy.
2 pounds(908g)chuck steak, trimmed of excess fat - (or roast, if you prefer)
2tablespoons(27g)vegetable oil - + more if needed
½medium(26g)onion, finely chopped
1medium(61g)carrot, finely chopped
1tablespoonbrown sugar
1tablespoonWorcestershire sauce
14oz. can(400g)diced or crushed tomatoes
Gravy
2 ¼ cups(511g)pan drippings + water
¼cup(57g)cold water
2tablespoonscornstarch
½teaspoonsalt
¼teaspoonfreshly ground pepper
Instructions
Combine 1/3 cup unbleached all-purpose flour, 1 tablespoon dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Coat 2 pounds chuck steak, trimmed of excess fat on both sides with the flour mixture.
Heat 2 tablespoons vegetable oil in a heavy skillet. When the oil is hot, brown meat on both sides.
Place browned steak in a slow cooker or large roaster.
Add another tablespoon of oil into the now-empty skillet. Add 1/2 medium onion, finely chopped to the skillet and cook until softened--about 3 minutes
Add 1 medium carrot, finely chopped to the onions, and brown for a couple more minutes. Combine 1 tablespoon brown sugar, 1 tablespoon Worcestershire sauce, and 14 oz. can diced or crushed tomatoes with the carrots and onions. Stir together and pour over meat.
If using a slow cooker, set to low for 6-9 hours. Or bake in an oven at 325˚F (190˚C) for 2 1/2 to 3 hours.
When the meat is fork-tender, remove it from the pot and set aside on a serving platter to rest. Cover with foil.
Gravy in the microwave:
Skim as much fat as possible off the top of remaining pot juices.
In a large glass bowl or Pyrex 2-qt pitcher, combine 2 1/4 cups pan drippings + water and 2 tablespoons cornstarch. Add pan juices to the cornstarch mixture. Add more water if necessary for a total of 2 1/4 c. liquid.
Mix well with a whisk. Microwave on HIGH for 3 minutes and stir well. Microwave for 3 more minutes or until mixture thickens and boils for 1 minute. Whisk again. Add salt and pepper to taste.
Alternate instructions for gravy on the stove
Skim as much fat as possible off the top of remaining pot juices.
Combine 2 tablespoons cornstarch and 1/4 cup cold water Add to the pot juices and whisk until smooth.
Cook the gravy over medium-low heat until it thickens. Add 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper as desired.