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Braised Boneless Chuck Steak

Chuck steak is one of the most flavorful cuts of beef. Here it is braised to perfection in an herb gravy.
Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins
Course: beef, Comfort Foods, skillet dinners, Slow Cooker
Cuisine: American
Keyword: beef recipe, chuck steak
Servings: 4
Calories: 791kcal


  • 1 boneless chuck steak about 2-3 lbs
  • 1 cup rich beef stock
  • 1/4 tsp thyme -or- 2-3 sprigs of fresh
  • 1 1/2 lbs small red potatoes -or-regular size cut in quarters
  • 8 oz baby carrots
  • 2 tbsp oil for browning
  • 1/2-1 tsp Gravy Master optional


  • 1/3 cup flour
  • 1 tsp salt
  • 1/4 tsp pepper


  • Mix seasoned flour ingredients on a plate.
  • Heat oil in a large skillet over medium-high heat.
  • When oil begins to shimmer, dredge steak in the seasoned flour on both sides.
  • Brown meat well, about 5 minutes each side.
  • Remove meat from pan.
  • Add the stock, scraping up all the browned bits in the pan.
  • Add meat back to pan and bring to boil. Reduce heat to low, cover and simmer for 1-1 1/2 hours.
  • At this point, I remove the meat from the pan and pour off the juices and refrigerate for about an hour or until the fat is congealed. If you don't wish to do this, then continue with the preparation in the next step
  • Add carrots and potatoes to the skillet.
  • Cover and simmer on low for about 30 minutes, or until potatoes and carrots are tender.
  • Remove meat and veggies from the pan; cover and keep warm.
  • Mix about 2-3 tbs of the remaining seasoned flour with 1/4 cup of water, mixing until the liquid is free from lumps (I put this in a lidded glass jar and just shake it)
  • Stir seasoned flour/water mix into stock in pan, mixing well so there are no lumps.
  • Cook gravy for 3-5 minutes to cook the flour. Stir in Gravy Master, if using.
  • Either pour gravy over the steak & veggies or place in a gravy boat so everyone can help themselves.
  • Brown chuck steak as in regular directions
  • Place meat in slow cooker
  • Add the stock, thyme, potatoes and carrots.
  • Cook on low about 6 hours, high about 3 hours (all cookers cook differently and these are the minimum times)
  • Thicken gravy if desired as in regular directions.


Serving: 1serving | Calories: 791kcal | Carbohydrates: 41g | Protein: 78g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 224mg | Sodium: 1016mg | Potassium: 2292mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7839IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 10mg