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Braised Chuck Arm Steak

How to slow cook a chuck arm steak so that it's tender and delicious. Stove top and oven instructions included.
Course Main Course
Cuisine American


  • 1 to 1.5 lb chuck arm steak
  • 2 cups Beef or mushroom broth
  • 4 ounces tomato paste
  • 1 tsp dried thyme or dried rosemary
  • kosher salt
  • 1-2 tbsp cooking oil
  • 1 tsp Worcestershire sauce optional (add to cooking liquid)


  • Heat up a cast iron grill pan or skillet over high heat¬†with a little bit of oil in the bottom, just enough to coat.
  • Season both sides of the meat with kosher salt and freshly cracked black pepper.
  • When the pan is hot in about 3-5 minutes, place the steak on the pan. Wait about 1 minute to 2 minutes and then flip and cook for 1-2 more minutes. Once the steak is done searing, remove it to a plate.
  • In a bowl, combine the 2 cups of beef or mushroom broth, tomato paste, dried thyme and/or rosemary, fresh pepper, and kosher salt (to taste). Mix to combine.
  • Put your chuck arm steak back into the cast iron pan. If cooking on the stove top, bring to a boil, then reduce the heat until you have a gentile simmer. If you have a lid cover the pan and cook for 2 hours or until the meat is tender enough to cut with a fork.
  • If you are cooking in the oven, preheat your oven to 300 degrees. Cook for about 1 hour 30 minutes to 1 hour 45 minutes or until fork tender.
  • When your meat is done, give it at least 5-10 minutes to rest before cutting into.
  • If you have leftovers enjoy within 3 days. The leftovers are often better.


Optional tip - What I like to do is actually put the steak inside heavy duty aluminum foil. The reason for this is completely surrounded the meat in the liquid. With the foil you can accomplish that. Just make sure to place the entire thing in some kind of pan because no matter how good you seal it, there is still a good chance some liquid will escape.