Here is a rich, comforting Beef Chuck Steak with Mushrooms recipe—tender, flavorful, and perfect with mashed potatoes, rice, or noodles. This method uses slow stovetop braising so the chuck becomes fall-apart soft.

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Beef Chuck Steak with Mushrooms

Ingredients

• 2–3 lbs beef chuck steak (whole or cut into large pieces)

• 2 tbsp olive oil or butter

• 1 large onion, sliced

• 3–4 cloves garlic, minced

• 8 oz (225 g) mushrooms, sliced (cremini, button, or mixed)

• 1½ cups beef broth

• 1 tbsp Worcestershire sauce

• 1–2 tsp soy sauce (optional but adds depth)

• 1 tsp dried thyme or 1 sprig fresh

• 1 tsp dried rosemary (optional)

• Salt & black pepper to taste

• 1 tbsp flour + 1 tbsp butter (optional for thickening)

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Instructions

1. Sear the Beef

1. Pat the chuck steak dry and season generously with salt and pepper.

2. Heat a large skillet or Dutch oven over medium-high.

3. Add oil; sear the steak 3–4 minutes per side until well-browned.

4. Remove and set aside.

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2. Cook the Aromatics

1. In the same pan, lower heat to medium.

2. Add onions and cook 3–4 minutes until softened.

3. Add mushrooms; cook until they release their liquid and start browning.

4. Add garlic and cook 30 seconds more.

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3. Build the Sauce

1. Stir in Worcestershire and soy sauce.

2. Pour in the beef broth, scraping up brown bits on the bottom.

3. Add thyme and rosemary.

4. Return the seared steak to the pan, nestling it into the liquid.

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4. Braise Until Tender

• Cover with a lid and cook low and slow for:

  • Stovetop: 1½–2½ hours

  • Oven: 325°F (165°C) for 2–2½ hours

• Beef is ready when fork-tender.

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5. Optional Thickened Gravy

If you want thicker sauce:

1. Remove steak from pan.

2. Mix 1 tbsp flour with 1 tbsp softened butter to make a paste.

3. Stir into the simmering sauce until thick and glossy.

4. Return beef to pan.

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Serve With

• Mashed potatoes

• Buttered noodles

• Rice

• Roasted vegetables

• Crusty bread

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Flavor Boost Options

• Add ½ cup red wine when adding broth

• Add ½ cup heavy cream for a creamy mushroom sauce

• Add sliced bell peppers or carrots

• Use fresh herbs like parsley or dill at the end

OTHER RECIPES

A nice roast beef recipe to try !

INGREDIENTS

• 2 pounds chuck steak
• 3/4 teaspoon salt, divided use
• 1/4 teaspoon ground white pepper
• 2 teaspoons prepared brown mustard, divided use
• 2 tablespoons vegetable oil
• 3 onions, chopped - divided use
• 4 ounces mushrooms, sliced
• 1/2 cup chopped flat-leaf parsley
• 1 green bell pepper, chopped
• 2 tablespoons chopped green onions
• 1 tablespoon tomato paste
• 1/2 cup dry bread crumbs
• 1/4 teaspoon pepper
• 1 teaspoon paprika
• 3 strips of bacon, chopped
• 1 cup beef broth
• 2 tablespoons tomato ketchup

INSTRUCTIONS

1. Lightly sprinkle chuck steak with 1/2 teaspoon salt and white pepper. Spread one side with 1 teaspoon prepared brown mustard.

2. Heat oil in a skillet, add 1 chopped onion and cook for 3 minutes, or until lightly browned. Add sliced mushrooms, then cook for 5 minutes. Stir in chopped parsley, chopped green bell pepper, chopped green onions, tomato paste, and dry bread crumbs. Season with 1/4 teaspoon salt, pepper, and paprika. Spread this mixture on the mustard side of the beef flank steak and roll up jelly roll fashion and tie with string.

3. Cook chopped strips of bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, about 10 minutes. Add 2 chopped onions and saute for 5 minutes. Pour in beef broth, cover, and simmer for 1 hour. Remove the beef to a preheated platter. Season the pan juices with 1 teaspoon prepared brown mustard and ketchup; cook until thickened. Serve over the sliced meat. The roast beef recipe of beef chuck steak is ready to serve....!

roast-beef-tenderloin-with-pinot-noir

VIDEO:

Barbecued Beef Roast

Barbecued Beef Roast

A barbecued beef roast should be smoky, tender, deeply flavorful, and caramelized on the outside. This recipe creates exactly that—using a bold dry rub, a moisture-locking marinade, and a low-and-slow grill method that gives you a perfectly juicy roast every time.

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Ingredients (Serves 6–8)

For the Beef

• 1 (3–4 lb) beef roast — top sirloin, chuck, eye of round, or rump roast

• 2 tbsp olive oil

• 1 tbsp Worcestershire sauce

• 1 tbsp apple cider vinegar

• 1 tbsp yellow mustard (helps the seasoning stick)

Dry Rub (Bold BBQ Flavor)

• 2 tbsp brown sugar

• 1 tbsp smoked paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp chili powder

• 1 tsp mustard powder

• ½ tsp ground cumin

• ½ tsp cayenne (optional for heat)

Basting Mop Sauce

• ½ cup beef broth

• ⅓ cup apple cider vinegar

• 2 tbsp ketchup

• 1 tbsp Worcestershire sauce

• 1 tbsp brown sugar

• 1 tsp paprika

• 1 tsp garlic powder

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Instructions

1. Prep the Roast (Marinate or Dry-Brine)

1. Pat roast dry.

2. Rub roast with olive oil, Worcestershire, vinegar, and mustard.

3. Coat generously with the dry rub, pressing it into the meat.

4. Refrigerate 4 hours up to overnight.

   • Overnight = deeper smoke ring, richer flavor, and better bark.

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2. Set Up the Grill (Charcoal or Gas)

Charcoal Grill Setup

• Bank coals to one side to create indirect heat.

• Add wood chunks (hickory, oak, or mesquite).

• Target 250–275°F (120–135°C).

Gas Grill Setup

• Turn on one side only for indirect cooking.

• Add a smoker box with wood chips.

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3. Slow Grill the Roast

1. Place the roast on the cool side of the grill, fat side up.

2. Close the lid and cook for 1.5 to 2.5 hours, depending on size.

3. Mop with the basting sauce every 30 minutes.

Internal Temperature Guide

• 135°F (57°C) → Medium-rare

• 145°F (63°C) → Medium

• 155–165°F (68–74°C) → Well done or shreddable (chuck roast)

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4. Sear for Bark (Optional but Amazing)

Once the roast is near target temp:

1. Move the roast over direct heat.

2. Sear 2–3 minutes per side until dark, caramelized edges form.

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5. Rest and Slice

• Rest 15–20 minutes before slicing.

• Slice against the grain for tenderness.

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Serving Ideas

• Thick slices with classic BBQ sides (cornbread, baked beans, coleslaw)

• Piled into sandwiches with BBQ sauce and caramelized onions

• With roasted potatoes or grilled vegetables

• Shredded for tacos, nachos, or rice bowls

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Chef’s High-Value Tips

✔ Use a fattier roast for juicier results

Chuck or top sirloin performs best on the grill.

✔ Keep the grill lid closed

Stable heat = even cooking and deeper smoke flavor.

✔ Mop lightly

Too much liquid rinses off the bark — a light brush is ideal.

✔ Want extreme tenderness?

Wrap the roast in foil at 150–160°F and continue until 180–190°F for a “Texas-style” semi-braised texture.

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Flavor Variations

1. Sweet & Smoky Style

Add 1 tbsp maple syrup to the mop sauce.

2. Spicy Cajun Roast

Use Cajun seasoning + extra cayenne in the rub.

3. Asian BBQ Beef Roast

Swap the mop with:

• ¼ cup soy sauce

• 2 tbsp honey

• 1 tsp sesame oil

• 2 cloves garlic, crushed

4. Coffee-Rub BBQ Roast

Add 1 tbsp finely ground coffee to the dry rub—gives incredible bark.

OTHER RECIPES

A nice roast beef recipe to try !
INGREDIENTS

• 5 pounds rump beef roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 1 cup water
• 3 tomatoes, chopped
• 1/4 cup white distilled vinegar
• 1/4 cup tomato ketchup
• 2 tablespoons chopped onions
• 1 garlic clove, crushed
• 2 celery ribs, sliced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1/4 cup butter
• 1 cup prepared barbecue sauce

INSTRUCTIONS

1. Rub rump roast with salt, pepper and garlic salt. Place the roast in a roasting pan; set aside.
2. In a large saucepan, combine water, chopped tomato, vinegar, ketchup, chopped onion, crushed garlic, sliced celery, Worcestershire sauce, and lemon juice; bring to a boil. Reduce the heat and simmer for 15 minutes. Stir in butter and prepared barbecue sauce.
3. Pour half the sauce over the roast beef. Bake uncovered at 300*F for 3 hours, basting frequently with the remaining sauce.
4. Let stand for 10 minutes before thinly slicing the roast beef. Serve sliced roast with the remaining sauce. The roast beef recipe is ready to serve....nice !.
roast-beef-tenderloin-with-pinot-noir.