Budget Steak Chuck Roast Beef Salad

Beef chuck - cut of meat from shoulder area of the cow might be budget cut of meat compared to cuts such as sirloin or even flank, but that does not mean inferior in taste. Since the shoulder cut has more muscles, connective tissue and less fat, the meat might be tough to chew if cooked improperly. The key to succulent and tender oven-roasted beef chuck is to go low (oven-roast temperature) and slow (roasting time).

Though beef chuck roast is prepared and enjoyed as a braise or stew most of the times, this alternative way to pair slices of beef chuck roast with garlic-steamed vegetables, is equally enjoyable and delicious, just like a healthy warm steak salad.
Budget Steak Chuck Roast Beef Salad
Oven-roasted chuck roast*, adapted from Allrecipes.com
About 3-4 servings of mixed vegetables of your choice e.g. broccoli, green beans, red cabbage
2-3 cloves garlic, minced

Slice the chuck roast (against the grain) when done. Steam vegetables with garlic for about 5mins. When done, layer the base of the salad bowl with colorful steamed vegetables and topped with sliced beef. (Note: Personally, there was no need for dressing as the deep beefy flavors are more than enough to make the entire dish very flavorful and delicious).

*The only reason I am using beef chuck is because I am usually "challenged" to stretch the dollar when preparing family meals, so we can all eat well for less. Beef chuck is already budget-cut of meat, and it was on sale (came out to about $2.50 per pound). I bought about 2.5 pounds (less than $8) which approximates to about 8 servings (1 serving portion size about 5-6oz).

We can have steak salad for so many days :)