It’s the best value in the meat showcase and will be perfectly soft and tender.
Everyone has a different idea of what constitutes a perfect meat. Growing up, a successful roast had to be melt-in-your-mouth soft.
Most of the time, fall off the bone, soft meats tend to be very fatty and also very expensive.
If you’re looking for something more economical, and want a soft melt in your mouth meat, a minute steak roast is a perfect choice. This minute steak roast has been a favorite in my family for many years.
I always recommend it for beginners as well as more seasoned cooks because it is fail-proof.
The preparation is simple–just place the roast over a bed of onions and garlic.
Sprinkle with onion soup mix.
You can see that I’m using a whole minute roast–that definitely gives you the most value. But, if you’re using a split minute roast, you can use the same recipe (you’ll just bake it for 2 hours instead of 3).
Then pour over the duck sauce,
wine,
and stock. That’s all!
Cover with parchment paper and then heavy duty foil and bake for 3 hours, basting every 30 minutes or so.
…It comes out looking like a million – soft, flavorful, feeds a crowd, and gets rave reviews. Definitely a keeper.
Do you want those neat slices? Refrigerate the roast before slicing. I also like to blend the sauce so I have a nice, thick sauce to rewarm and serve with the meat. Then, of course, you can freeze it!
6-Ingredient Minute Steak Roast
Ingredients
- 1 4 lb minute steak roast
- 2 large onions, sliced
- 10 garlic cloves
- 1½ cups sweet and sour duck sauce
- 3 cups chicken stock or soup
- 1 cup wine
- salt and pepper to taste
- 3 tbsp onion soup mix
Instructions
- Preheat oven to 350°F.
- Place sliced onions and garlic on the bottom of a 9×13 pan. Sprinkle with salt and pepper. Place roast into pan and sprinkle onion soup mix on top.
- Pour duck sauce and chicken stock over roast. Pour wine over roast.
- Cover with parchment paper and seal the pan with heavy silver foil.
- Bake for 3 hours basting every ½ hour. When roast is done, wrap it with silver foil and refrigerate so you can slice it nicely. Blend sauce to be used later when reheating meat slices. Freezes very well for later use.
Hi,
Wine isn’t included in the 6 Ingredients. How much and what kind do you use?
Also, you state to use a 9×13 Inch pan but illustrate with a Dutch oven. Any preference? What size Dutch oven would you use?
It’s a mistake 1 cup wine and a 9×13 works
I can attest to the delicious foods that come out of Pessy’s kitchen. My family and I have had the privilege of being Pessy’s guest. When I’m cooking her number is on speed dial
Hi! What type of wine do you use?
Any red dry wine
Can minute steaks be used instead of a minute roast? How long would it cook for?
Yes check it free 2 hours it should be very soft
Can this recipe work for a different type of roast?
Yes
is there chicken stock with a hechsher?
Not sure you can use chicken soup or water with consommé
I can attest to Pessy‘s love of cooking.
It shows in every dish she makes whether she’s cooking for her family, her clients, in the annual bungalow rib fest, or even cooking for a wedding.
She appears to do it flawlessly, and her recipes use easily obtainable ingredients and relatively little prep and the results are fantastic.
Enjoy!
Thank you!,
Is minute steak roast the same as a minute roast?
Yes
This looks amazing! Is this meat sweet?
Can I leave out the onion soup mix?
Can Teriyaki be substitute for duck sauce?
Thanks.
Do you mix the chicken stock with duck sauce and then pour it in or do it separately