A thick, budget-friendly chuck steak or 7-bone steak makes a tender, delicious family meal using this easy oven method. This recipe has long been a popular way to cook the tougher but flavorful chuck cut. The basic recipe probably dates back to the 1960s. The beef chuck is baked in a foil package with potatoes, carrots, and celery, along with a package of dry onion soup mix for flavor.
The steak and vegetables are wrapped in foil, making a whole dinner in a package. The dinner is baked to perfection until the steak is fall-apart tender. It's a super easy way to cook a whole meal, and your family will love it.
- 1 to 1 1/2 pounds chuck
- steak, about 1 inch thick
- 1 envelope onion soup mix
- 3 carrots, halved lengthwise and cut into quarters
- 2 ribs celery, cut into sticks
- 3 medium potatoes, peeled and quartered
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- Heat the oven to 400 F.
- Tear off a 2- to 3-foot length of 18-inch wide heavy duty aluminum foil.
- Place the steak in the center of the foil and sprinkle with onion soup mix. Cover the meat with the vegetables. Dot with butter and sprinkle with salt and paprika.
- Fold foil over and seal it well to hold in juices.
- Place the foil package in a large, shallow baking pan or roasting pan.
- Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender.
- Add diced rutabaga, turnips, or parsnips to the package along with the potatoes and carrots.