Braised Chuck Steak Pot Roast

Steps

1. 1

   Season both sides of the chuck steak liberally with kosher salt and black pepper.

2. 2

   Heat a dry pan over medium heat until it is hot enough to sizzle when the meat is added.

3. 3

   Place the steak in the pan and sear for 5 to 6 minutes until a nice crusty sear forms. Flip the steak and sear the other side similarly. If the steak sticks, wait for it to naturally release from the pan.

   Start 6-minute timer
4. 4

   Remove the steak from the pan and set it aside to rest. If there is excessive fat in the pan, blot some out with a paper towel, but ensure you keep the brown fond on the bottom.

5. 5

   Turn the heat to low and add the chopped onion, sliced garlic, thyme leaves, and rosemary leaves.

6. 6

   Sauté the aromatics for a few minutes until they soften, using them to scrub the fond off the bottom of the pan.

7. 7

   Add 1/4 cup of balsamic vinegar to the pan. Reduce the vinegar until it transforms from a sharp vinegar smell to a sweet, syrupy consistency.

8. 8

   Pour in 1 cup of chicken stock and the crushed San Marzano tomatoes. Rinse the tomato can with a little water and add that to the pan as well.

9. 9

   Simmer the mixture until the liquid has reduced by about half its volume.

10. 10

    Place the chuck steak back into the pan along with any accumulated resting juices.

11. 11

    Cover the pan tightly with a lid or aluminum foil and place in a preheated 325°F (160 °C) (165°C (325 °F)) oven.

12. 12

    Braise for approximately 3 hours, or until the meat easily shreds apart with two forks.

    Start 3-hour timer
13. 13

    Remove from the oven, cover it back up, and let the meat rest for 20 to 30 minutes before serving.

    Start 30-minute timer