Slow-cooked Chuck Steak

Servings, Time, and Ingredients

Servings: 8 or More

Cooking Time: ~8 hours

  • 2kg (4.4lbs) Chuck Steak
  • 3 Carrots
  • 4 Celery Stalks
  • 1 Cup of Red Wine
  • 2 Cloves of Garlic
  • 2 Cups of Beef Stock
  • Salt and Pepper to taste
  • Herbs of your choice

Nutritional Information

The following only serves as a guide. Actual figures will vary depending on specific ingredients used.

Protein: 63g

Fat: 50g

Carbs: 4.5g

Most people are of the opinion that fat makes you fat, as such, fattier cuts of meat are overlooked more often than not. Aside from the benefit of simply having more fat, the other bonus is price, it’s always much, much cheaper, because nobody wants it.

Fattier cuts are best suited to being cooked at a low temperature, but for longer than you would other cuts. In this instance, we cook the beef for eight hours (though if you should cook it longer, that’s fine too).

This recipe uses Chuck Steak, and you can see below, it’s from behind the neck. Due to the position, it also has a wealth of connective tissue through the meat, but not to bother; it will melt out when cooked. Something else regularly forgotten is that fattier meat, equals tastier, more tender meat.

cuts of beef

Searing the Beef

Take the largest frypan you have, and set the heat as high as it goes. Place the beef in and let it caramelize.

Tip: Take this opportunity to make the two cups of beef stock.

chuck beef searing in a pan

It may take up to five minutes per side, as well as leave some residue behind in the pan, which we’ll get to later, but all things being equal, should look like this.

seared chuck steak

Deglazing the Pan

Once the beef has been seared, move it into your slow cooker, or in my case, enormous pot, and let it rest. While it’s in there, pour the cup of red wine into the pan, and stir. This is called deglazing, and it will help remove the protein and fat left behind. Once the wine starts to simmer, be sure to add the some stock and stir for a few moments.

chuck steak in the pot

Setting the Course

With the steak seared and in a pot, and the pan deglazed, it’s time to start the waiting game. I want to suggest that you use a Slow Cooker (aka Crock Pot) (this is the one I use) instead of a pot on a stove, but a pot on a stove will do the job just fine.

Pour the remaining stock, and deglaze mix from the pan, into the pot. Now is a great time to season the meal with salt, pepper, garlic, herbs of your choice, and a knob or two of butter. Then, put the lid on with the heat on low, and from here on you can largely leave it to do all the work.


My preferred vegetables for this are carrots and celery. You can cut them into chunky pieces and place them in with the meat and let them cook for the same duration. They are some of the only vegetables that will hold their form over that length of time. Of course you can customize this to fit your tastes, but be weary of those prone to disintegration.

steak, stock, and vegetables in the pan

The Final Countdown

Check on the pot every hour or so. You may need to top up the stock in the pan, but it’s fairly unlikely. After a minimum of six hours, see if you can take some meat off by just turning a fork. If you can do that, it’s good to eat, but you can leave it for longer too.

pulled apart beef

Serve into bowls for easiest eating, and make sure to get some of the delicious, fatty broth in there too!

11 comments on “Slow-cooked Chuck Steak”

    • Aaron

      Hey Sarah,

      I couldn’t give an exact number, and it would vary per cook depending on the amount of vegetables you put in, but really not very many at all, per serve it wouldn’t even be worth tracking.

      As a side note, I’d also recommend using gravy beef instead of chuck, as I’ve come to realize it’s the superior cut.

  • Emarie

    Thank you, Aaron! I have never attempted a roast before and this came out GREAT! I am so appreciative of the way you break down cooking methods here on your site. I am a keto newbie—four months and counting—and a fairly inexperienced cook. The recipes I have found here have enabled me to become better in the kitchen while adapting to a healthier diet. Funny how we’re taught all of our lives (in the US) that fat is “bad” and whole grains are “good.” Boy, is that backwards. I think it’s because all of the filthy big business conglomerates need to sell wheat, sugar, and concentrated juice. I’m forty-five pounds down with very little effort and feeling great on the ketogenic diet. I never have skin or digestive problems and my skin and hair are healthy and hydrated.
    I left out the veggies when I made the chuck roast as I was preparing the meat for the next day/later in the week leftovers. I followed all other instructions to the letter and am ridiculously pleased with the results. Thank you again for sharing information and food love. Keep the recipes coming!

  • Lynne

    This recipe looks yummy and I am going to try it. Confusion though as you call it a Chuck Steak but it really is a Chuck Roast. Where I come from our local store sells what they call a Chuck Eye Steak. It is the size of a rib eye steak but about half the price and just as good. The picture you show is over 4 lbs and is not a steak but a Chuck Roast. Either way through this keto plan I can again enjoy the tender beef cuts. I am a cancer survivor and all the info we are given says the way to keep cancer from coming back again is the eliminate red meat and eat high protein chicken. So I am a little confused now seeing this plan push red fatty meat. But I am also way over weight, Type 2 Diabetic insulin resistant with high other numbers too so I am going to try this. Another gal in my survivor exercise group is following it. So wish me luck.

  • Pat

    Thanks for the recipe, left out the wine but it was delicious. My husband liked it and he usually doesn’t like beef. I had just a grass fed steak so I did it in my cast iron for two hours, really good, thanks again

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