Oct 18, 2011

This is a super simple recipe. The worst part of the recipe was having to fry the meat up initially. To be honest with you I don’t think frying it up added anything but work. Next time I would just toss everything in the crockpot and let it do all the work. Even though you start off with a steak in the end it taste like roast beef. I used a cheap steak I found on sale. I believe I only paid $1.99 a pound. One thing I have found about cooking a piece of beef in the crockpot it really doesn’t matter how tough it is, if you cook it long enough it will end up nice and tender. 

  • 1 tablespoon salad oil or 1 tablespoon olive oil
  • 2 lbs. beef chuck steak, about one-inch thick
  • 1/2 cup Lea Perrins steak sauce
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 1 tablespoons prepared mustard
  • 1 tablespoons grain mustard
  • 1 pound small red potatoes (new potatoes)

  1. Cut Chuck Steak into 2 inch pieces.
  2. In 12-inch Dutch oven, over medium-high heat in hot oil, cook chucks steak until well browned on both sides.
  3. Once the meat is browned add chuck steak to your crockpot, and add the washed small red potatoes
  4. Meanwhile, in a bowl, combine steak sauce, water, and brown sugar, mustard and lemon juice until blended. Pour mixture over steak in the crockpot, and mix into the meat.
  5. Turn your crockpot on low and allow to cook for 7 hours (or even a little more or less depending on the thickness of the steak), or until fork-tender.
  6. Steak can be served over rice, pasta, or over a baked potato Yum!
  7. Pour sauce over steak or serve separately.

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