Save Tons of Time With These Savory Chuck Steak Crock-Pot Meals
Chuck steak and the Crock-Pot make the perfect pairing. A Crock-Pot saves you tons of kitchen time while tenderizing the chuck steak, practically guaranteeing perfection. As an added bonus, you won't even need to use the oven or stove at all, keeping the kitchen at a comfortable room temperature—you won't need to sweat it to get a tasty meal on the table.
1. Simplest Crock-Pot Chuck Steak Recipe
This ultra-easy version of Crock-Pot chuck steak is completely customizable too. At its simplest, this recipe is ideal for making open-faced steak sandwiches or burritos. Cut a chuck steak into quarters, trimming off excess fat. Place the steak in a Crock-Pot, adding enough beef broth to cover the meat. Add salt and pepper to taste, and cook on low for 9 to 10 hours. For a more deluxe version, add a pack of powdered Italian-dressing mix to the Crock-Pot, along with pepperoncini peppers and pickled vegetables. For a barbecue version, add barbecue sauce to the basic recipe 30 minutes before serving.
2. Crock-Pot Broccoli Beef
This delicious dish is inspired by Chinese takeout. Make your own flavorful broccoli beef by cutting 1 pound of chuck steak into strips 1 inch thick or thinner. Add the meat to a Crock-Pot, along with low-sodium beef broth and soy sauce. Add oyster sauce, minced garlic and brown sugar, and stir to blend the ingredients. Cover, and cook on low for 4 to 5 hours. Remove 1/4 cup of the liquid, and blend it with 2 tablespoons cornstarch, then pour the mixture back into the cooker to make a sauce. Add broccoli florets. Cook for another 30 minutes, and serve over rice.
3. Slow Cooker Beef Stroganoff
Crock-Pot beef stroganoff is perfect for those days when your family craves comfort food. Make this delish dish by placing chopped onions and minced garlic in the bottom of a Crock-Pot, followed by cubed raw chuck steak and sliced mushrooms. Mix beef broth, Worcestershire sauce, mustard and seasonings in a separate bowl, and then pour the liquid into the Crock-Pot. Cook 7 to 8 hours on low or 4 to 5 hours on high. Stir in cornstarch-thickened beef broth, and then add cream cheese, sour cream and fresh parsley, stirring until everything is blended. Serve over warm egg noodles.
Kathy Adams is an award-winning journalist and freelance writer who traveled the world handling numerous duties for music artists. She writes travel and budgeting tips and destination guides for USA Today, Travelocity and ForRent, among others. She enjoys exploring foreign locales and hiking off the beaten path stateside, snapping pics of wildlife and nature instead of selfies.