How to cook a chuck steak?!

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It won't be good as just a steak unless you do marinate it but yes if you cook it low n slow it will be tender. I say salt n pepper it, in an over proff skillet or pot, brown it on all sides a little bit, brown a spoon of flour in the pan an the dripping might add a spoon of oil, add some onions for a few minutes maybe mushroom. Stir in a small portion of lipton onion soup mix(dry), pour a can of cream of mushroom soup in stir well, add meat bak in, taste add salt pepper, paprika etc, , cover and bake about 1 hour of 350 or till tender serve of egg noodles with sour cream or mashed potatoes or rice.
I do chuck "roast" like that cause that's s all i can afford LOL
You can marinate it in coke(not diet) some orange juice or orange peel, garlic. Or just zesty italian. but you'd need to marinate it like over night.
Also i just it for stew or rough chop very small(like big hamburger meat) and use in chili.


Heres an idea:
http://www.epicurious.com/recipes/food/p…

4 bacon slices
2 tablespoons vegetable oil, divided
1 1/2 pounds chuck eye or blade steaks
1/2 cup all-purpose flour
2 cups thinly sliced onion
1 cup water
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PreparationCook bacon in 1 tablespoon oil in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble.
Meanwhile, pound steaks 1/4 inch thick between sheets of plastic wrap using flat side of a meat pounder. Snip through any gristle with kitchen shears (to prevent curling), then pat steaks dry.
Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess.
Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
Add onion to skillet with remaining tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until softened and browned, about 10 minutes.
Add steaks with any meat juices and water and bring to a boil. Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours. If sauce is thin, transfer meat to a platter and boil until reduced to about 1 cup. Season steaks with salt and pepper. Serve with sauce and sprinkled with bacon.

Or

?1 to 1 1/2 pounds chuck steak, about 1 inch thick
?1 envelope onion soup mix
?3 carrots, halved lengthwise and cut in quarters
?2 ribs celery, cut in sticks
?3 medium potatoes, peeled and quartered
?2 tablespoons butter
?1/2 teaspoon salt
?1/4 teaspoon paprika
Preparation:
Tear off a 2 to 3-foot length of 18-inch wide heavy duty foil. Place meat in the center, sprinkle with onion soup mix, then cover with vegetables. Dot with butter and sprinkle with salt and paprika. Fold foil over and seal well to hold in juices. Place in a shallow baking pan; bake at 400° for 1 to 1 1/2 hours, or until meat is tender.

I do mine in a skillet big enough for the steak and some onions, carrot and potatoes, too. I brown it first, then pour a cup of marsala over it. Then I sprinkle a quarter teaspoon of allspice evenly on top of it, slice an onion and lay that on top, and put diced potatoes and carrots alongside. I cover the skillet and let that simmer on low for 75 minutes.

You can also do it your way, but I'd suggest sprinkling that same quarter teaspoon of allspice on it, then slicing an onion and laying the slices both on top and underneath before wrapping the tinfoil around it. An hour and a quarter to an hour and a half at 350 should do it. Have some mashed potatoes with shredded cheddar cheese and a some garlic stirred in, and some steamed or boiled carrots on the side. Alternatives to carrots that go well with it would be steamed broccoli or buttered Brussels sprouts.

Make it how my FIL taught me. This makes it's OWN gravy to serve with mashed potatoes!!!
Round Steak and Gravy

INGREDIENTS

1 round steak (the thinner the better)
1 can French onion soup
1 can cream of mushroom soup
1/2 can water from each can

INSTRUCTIONS

Trim fat and cut steak into serving pieces. Sear pieces quickly in a roasting pan. Pour soups on to meat in the pan; cover. Bake at 350°F for 2-1/2 hours. If needed, may add little more water near end of baking if too much has evaporated.

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