Infused with rich braised flavor, this is comfort food at its finest.
Pot Roast Steak
Makes about 6 servings
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- 1 (3-pound) mock filet of beef (chuck shoulder tender)
- 3 teaspoons kosher salt, divided
- 2½ teaspoons ground black pepper, divided
- ½ cup all-purpose flour
- 3 tablespoons canola oil
- 2 (8-ounce) packages baby portobello mushrooms, sliced
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- ¾ cup dry red wine
- 1 (28-ounce) can whole plum tomatoes, drained and lightly crushed
- 10 sprigs fresh thyme
- 1 tablespoon red wine vinegar
- Garnish: chopped fresh parsley
- Preheat oven to 325°. Cut beef into 1½-inch-thick steaks. Season both sides of steak with 2 teaspoons salt and 2 teaspoons pepper. Dredge in flour, shaking off excess.
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. When skillet begins to smoke, add steaks. Cook, working in batches, until browned, 3 to 4 minutes per side. Remove from skillet; set aside.
- Add mushrooms to skillet. Cook until liquid evaporates, about 8 minutes. Add onion and garlic; cook until onions soften, about 3 minutes. Stir in tomato paste; cook for 1 minute. Add wine, tomatoes, thyme, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Bring to a boil. Add steaks.
- Bake, covered, until steaks are tender, about 2 hours. Stir in vinegar. Garnish with parsley, if desired.
- Mock filet of beef, also known as chuck shoulder tender, is a tough, lean cut of beef that tenderizes perfectly after braising.
Taste of the South https://www.tasteofthesouthmagazine.com/