# Braised Chuck Steak

A comforting braised chuck steak recipe, featuring tender meat, aromatic vegetables, and a rich tomato-based sauce.

- Total time: 200 min
- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

- 1 ea chuck steak
- kosher salt
- black pepper
- 1 ea rough chopped onion
- 8 to 10 sliced garlic cloves
- thyme leaves
- rosemary leaves
- 0.25 cup balsamic vinegar
- 1 cup chicken stock or beef stock
- 1 ea large can of San Marzano tomatoes, crushed

## Instructions

1. Season both sides of the chuck steak liberally with kosher salt and black pepper.
2. In a dry pan over medium heat, ensure the pan is hot enough to sizzle, then sear the chuck steak for 5 to 6 minutes until a nice crusty sear forms.
3. Flip the steak and sear the other side until it has a similar crust.
4. Set the seared steak aside to rest.
5. If there's too much fat in the pan, blot out a little with a paper towel, but do not remove the brown fond.
6. Turn the heat to low.
7. Add one rough chopped onion, 8 to 10 sliced garlic cloves, some thyme leaves, and some rosemary leaves to the pan.
8. Cook these vegetables, using them to scrub off the fond stuck to the bottom of the pan, until they soften.
9. Add a quarter of a cup of balsamic vinegar (or wine) to the pan.
10. Reduce the balsamic vinegar until it changes from smelling like hot vinegar to a sweet syrup.
11. Add about a cup of chicken stock or beef stock.
12. Add one large can of San Marzano tomatoes, crushed with your hands, remembering to rinse the can.
13. Reduce this whole mixture by about half its volume.
14. Return the chuck steak to the pan, along with all its resting juices.
15. Cover the pan tightly with aluminum foil or a lid.
16. Braise in a 325°F oven for about 3 hours.
17. When first removed from the oven, ensure the steak shreds apart easily with two forks.
18. Cover the steak back up and let it rest for about 20 to 30 minutes.

## Equipment

- pan
- aluminum foil
- oven
- paper towel
- two forks

## Tips

- If the pan doesn't sizzle when you put the steak in, take it out and start over when it does.
- If the steak sticks, don't worry, it will release when ready if the pan is hot enough.
- Reduce balsamic vinegar until it smells like a sweet syrup.
- Rinse the can of tomatoes.

## Source

- Original video: https://www.facebook.com/reel/24867918662871038
- Recipe page: https://www.cliprecipe.com/recipe/20301dbb-2d75-4306-8a30-03ef79c01d3f
- Extracted: 2026-03-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt