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)
- Cut Chuck Steak into 2 inch pieces.
- In 12-inch Dutch oven, over medium-high heat in hot oil, cook chucks steak until well browned on both sides.
- Once the meat is browned add chuck steak to your crockpot, and add the washed small red potatoes
- 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.
- 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.
- Steak can be served over rice, pasta, or over a baked potato Yum!
- Pour sauce over steak or serve separately.