Monday, December 5, 2016

Sunday Dinner: Lemon Baked Beefsteak

Remember the easiest roast beef ever?  This recipe is from a different friend (and probably a vintage source based on its name), but it's the same concept and ease.  And so delicious.


Lemon Baked Beefsteak

Season all sides of a 3 lb. beef chuck roast with:
2 tsp. salt
1/2 tsp. pepper

Lay in roasting pan just bigger than the roast.  Top with:
1 thinly sliced lemon
2 sliced onions

Combine and pour over:
1 cup ketchup
2 Tbsp. Worcestershire sauce
1/4 cup water or red wine

Cover with lid.  Bake at 350F for 3 hours.  Shred meat with two forks and stir.  Return to oven uncovered for 30 minutes.  Alternatively, omit 1/4 cup water/wine and cook on High in slow cooker for 5 hours.  You can serve the beef with a slotted spoon, or serve it juicily over mashed potatoes, or thicken the juices to be more sauce-like and clinging to the beef.


It would be easy to tweak this recipe any number of ways - use prepared barbecue sauce instead of the ketchup and Worcestershire and eat the beef in buns.  Maybe experiment with swapping out some of the ketchup for red wine and adding an herb like rosemary or thyme. Do you have other ideas?


I put it in the slow cooker this Sunday, so I could bake potatoes in the oven.  Then I made a quick coleslaw when we got home from church.  Too bad the Christmas cookies weren't iced yet, or we would have had dessert as well.


2 comments:

e said...

Wrap it up in a tortilla!

MDiskin said...

If you'd rather drink your wine, use balsamic vinegar and add orange peel! It gives it an amazing, indefinable flavor that is fantastic. I will try your recipe as well -- I'd never thought of lemon!

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