This is the best chuck roll steak recipe in the oven! We will share tips and tricks for getting this tough cut tender with tons of flavor and very little prep involved.
This is cut from the Chuck Steak, but not quite as tender as the chuck eye steak so it needs a bit more attention to make sure it gets fork-tender. With that said you are going to need two steps, to sear in a pan first before wrapping and baking in the oven. We will go step by step thru the process so it comes out perfect every time.
What is a chuck roll steak?
Chuck roll steak comes from the section of beef taken from the upper shoulder or neck area of the cow. It is located behind the rib section, where the muscles are busy doing work like standing, walking, and holding up that big head. Because those muscles stay active, the meat develops big beefy flavor and lots of marbling, but may need a bit of help to get tender.
Do you need to sear steak before baking?
Yes, this is the key to locking the juices in before you throw it into the oven. If you skip this step it won’t be as juicy. Reason being is that the juice inside will leak out, makes sense right? Just a quick trip in a pan over medium high heat to brown is what we suggest with How to cook beef strip loin steaks too.
How to Cook Chuck Roll Steak in Oven
In order to achieve Melt-in Your Mouth Steak in the Oven you need to do three things. Searing as mentioned above is first. Once you get it nicely golden brown on all sides with a bit of a crust you want to then wrap it in aluminum foil to rest while preparing the seasoned onions to add flavor.
I add onions to Beef Strip Steak and ALL the things because it is a super cheap way to add flavor and a bit of texture. Then top those and wrap it back up to bake. This way the heat will become trapped inside and break down the connective tissues that make it chewy. Once broken down the texture will become more tender.
How Long to Cook Frozen Chuck Roll Steak
We have written an entire post about How to Cook Frozen Steak, it is possible. Because this is quite a bit larger than a regular t-bone or so it will take about twice as long as it would if it were fresh or defrosted. Still very possible to save dinner this way with one main difference; you won’t be able to sear it, skip that step, but other than that follow the same steps listed below in the recipe card.
What I like to do in the last 20 minutes while the meat is resting is to prep and bake a pan full of Roasted Red Cabbage Steaks to serve with this. A great low carb duo that has so much flavor even my kids ask for seconds!
Chuck Roll Steak Recipe
Equipment
- 1 pan oven safe is best like cast iron so you can sear and bake in the same pan
Ingredients
Instructions
- In a small dish mix 2 tbsp of your olive oil and all seasonings together. Put steak on a plate and brush both sides to coat with this, refrigerate for 1 hour to enhance the flavors.
- Take out and preheat oven to 325 F. Heat a cast iron pan over medium high heat and add remaining 1 tbsp olive oil. Sear steak for 2 minutes on both sides, remove, set inside a large piece of foil and wrap up so it is covered.
- In the same pan saute the diced onions and minced garlic in the bit of oil left for 3-4 minutes. Then open the foil and pour this on top of the steak. Wrap back up tight with foil.
- Place this back into your oven safe pan or on to a baking sheet and bake in the oven for 1.5-2 hours or until the internal temperature reaches 135 F. (for pull apart texture it needs to be much higher at 200 F and would take closer to 4 hours)
- Remove from oven and leave sealed for 10 minutes before removing meat and slicing to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
