A-1 Pot Roast Chuck Steak - cooking recipe

Ingredients
    1 tablespoon salad oil or 1 tablespoon olive oil
    2 lbs beef chuck underblade steak, about one-inch thick
    1/2 cup bottled steak sauce
    1/4 cup water
    3 tablespoons brown sugar
    2 tablespoons prepared mustard
    1 teaspoon lemon juice
    parsley sprig (to garnish) (optional)
Preparation
    In 12-inch Dutch oven, over medium-high heat in hot oil, cook chuck steak until well browned on both sides.
    Meanwhile, in a cup, combine steak sauce, water, brown sugar, mustard and lemon juice until blended. Pour mixture over steak; heat to boiling.
    Reduce heat to low; cover and simmer steak for 2 to 2 1/2 hours (or even a little more depending on the thickness of the steak), or until fork-tender, turning steak once.
    This also comes out really tender with a \"falling apart\" texture if you cook it on low heat in a crockpot for 6-7 hours.
    To serve, remove steak to a warm platter; garnish with parsley, if desired. With a spoon, skim fat from liquid and discard.
    Pour sauce over steak or serve separately.

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