|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 6g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A thick, budget-friendly chuck steak or 7-bone steak makes a tender, delicious family meal using this easy oven method. Chuck steak comes from the shoulder and this particular cut of meat takes well to braising and marinating, and longer cooking in the oven, such as this recipe.
Chuck steak isn't quite the same as chuck roast, although they come from the same part of the cow. The roast can include part of the blade bone and is cut in either a cylindrical or oblong shape in which the grain runs in the same direction as the long side of the meat. Chuck steak is that exact piece of meat but cut into slices that are typically one to three inches thick—in other words, like a steak.
This recipe likely dates to the 1960s and been a popular way to cook this tougher but flavorful cut. The beef chuck is baked in a foil package along with potatoes, carrots, and celery, along with a surprise nostalgia ingredient: a package of dry onion soup mix for flavor.
The steak and vegetables are wrapped in foil, making a whole dinner in a package. Wrapping it in foil keeps everything moist and tender, making for a dinner that is baked to perfection until the steak is fall-apart tender.
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- 1 to 1 1/2 pounds chuck steak (about 1-inch thick)
- 1 envelope onion soup mix
- 3 carrots (halved lengthwise and cut into quarters)
- 2 ribs celery (cut into sticks)
- 3 medium potatoes (peeled and quartered)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
Gather the ingredients. Preheat the oven to 400 F.
Tear off a 2- to 3-foot piece of 18-inch-wide heavy duty aluminum foil.
Place the steak in the center of the foil and sprinkle with onion soup mix.
Cover the meat with the vegetables. Dot with butter and sprinkle with salt and paprika.
Fold foil over and seal it well to hold in the juices.
Place the foil package in a large, shallow baking pan or roasting pan.
Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Serve and enjoy.
- Other root veggies take well to this preparation. Consider adding diced rutabaga, turnips, or parsnips to the package along with the potatoes and carrots.
- If you don't have onion soup mix on hand, try this homemade onion soup mix instead.
How to Store and Reheat Chuck Steak
Steak and vegetables will keep for 4 to 5 days in the refrigerator. The best part of this recipe is that it was cooked in foil, so that means you can simply store it and reheat it in foil, too. Keep the foil sealed so the food doesn't dry out and reheat for 15 minutes or so in a 350 F oven.