Beef Chuck is a huge tough cut of meat. The chuck refers to the neck, shoulder, and chest of the cow. Due to its location, chuck cuts tend to be packed with connective tissues, which can result in gristly meat.
The typical chuck steak is a rectangular cut, about 2.54 cm thick and containing parts of the shoulder bones and is often known as a “7-bone steak,” as the shape of the shoulder bone in cross section resembles the numeral ‘7’.
The chuck tender is from the beef chuck primal, consisting of the supraspinatus muscle, which is situated forward of the large chuck subprimal known as the shoulder clod. It’s sometimes called a mock tender, scotch tender, chuck eye, medallion pot roast, or petite tender.
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
procedure
Gather the ingredients. Preheat the oven to 400 F.
Tear off a 2- to 3-foot piece 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 the 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. Serve and enjoy.