• 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)


  1. In 12-inch Dutch oven, over medium-high heat in hot oil, cook chuck steak until well browned on both sides.
  2. Meanwhile, in a cup, combine steak sauce, water, brown sugar, mustard and lemon juice until blended. Pour mixture over steak; heat to boiling.
  3. 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.
  4. 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.
  5. To serve, remove steak to a warm platter; garnish with parsley, if desired. With a spoon, skim fat from liquid and discard.
  6. Pour sauce over steak or serve separately.