Careme Recipes

Location: Quality Food Center - South Mercer Island (8421 SE 68th St)

Slow Cooker Chuck Steak Pot-Roast Style with Onions, Carrots & Yukon Gold Potatoes

Slow-cooker chuck steak cooked like a mini pot roast: seared for flavor, then braised low-and-slow until sliceable-tender with onions, carrots, and potatoes. Built around late-winter WA staples and your sale items (onions, carrots, potatoes, broth). Serves 2 with hearty portions.

Ingredients

  • Certified Angus Beef Choice Chuck Steak (1 Steak) 1.25–1.5 lb chuck steak $12.99
  • Jumbo Yellow Onions 1 large onion, thickly sliced $1.29 sale (per lb)
  • Fresh Carrots 12 oz (about 3 medium), cut into 1-inch chunks $1.69 (per lb)
  • Yukon Gold Potatoes 12 oz, cut into 1 1/2-inch chunks $1.49 (per lb)
  • Spice World® Fresh Diced Garlic (5 oz) 1 tbsp $3.49
  • Kroger® Fat Free Reduced Sodium Beef Broth (32 oz) 2 cups $2.49
  • Apple cider vinegar (or any vinegar) 1 tbsp
  • Dijon mustard (optional) 1 tsp
  • Tomato paste (optional) 1 tbsp
  • Olive oil 1 tbsp (for searing)
  • Salt 1 tsp, plus more to taste
  • Black pepper 1/2 tsp
  • Thyme or rosemary (optional) 1/2 tsp dried
  • Cornstarch (optional, to thicken) 1 tsp mixed with 1 tbsp water

Instructions

  1. Season + sear (recommended): Pat chuck steak dry. Season with 1 tsp salt and 1/2 tsp pepper. Heat 1 tbsp olive oil in a skillet over medium-high and sear 3–4 minutes per side until deeply browned. (If you skip searing, still season well.)
  2. Build the slow cooker base: Add sliced onion, carrots, and potatoes to the slow cooker. Sprinkle with thyme/rosemary if using. Add garlic.
  3. Add braising liquid: Whisk 2 cups beef broth with 1 tbsp vinegar, 1 tsp Dijon (optional), and 1 tbsp tomato paste (optional). Pour over vegetables.
  4. Cook: Nestle the seared chuck steak on top (or slightly tucked in). Cover and cook on LOW 7–8 hours (best) or HIGH 4–5 hours, until the steak is fork-tender (it should pull or slice easily).
  5. Skim + thicken sauce (optional): Carefully transfer steak and vegetables to a platter. Skim fat from the cooking liquid. For a thicker gravy, whisk in the cornstarch slurry and cook on HIGH, covered, 10–15 minutes (or simmer the liquid in a saucepan).
  6. Serve: Slice chuck steak against the grain. Spoon vegetables and gravy over top. Taste and adjust salt and pepper.

Health notes: Comfort-food hearty (higher sodium/fat depending on cut). To lighten: trim visible fat, use reduced-sodium broth, and increase the veg-to-meat ratio. Skim fat from cooking liquid before serving.

Drink pairing: Washington Syrah (peppery, dark fruit) or a Columbia Valley Cabernet Sauvignon. If you prefer a lighter red: WA Merlot.

Grilled Tri-Tip Steak with Sautéed Mushrooms & Onions + Simple Lemon-Dressed Lettuce

Grill-forward option using a great sale steak cut (tri-tip). Serve with a simple warm mushroom-onion side and crisp lettuce for balance—no ragout style like your recent cod dish.

Ingredients

  • Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1–1.25 lb tri-tip steak (about 8–10 oz per person) $11.99 sale (per lb)
  • Crimini Mushrooms (1 lb) 8 oz, sliced $4.99
  • Jumbo Yellow Onions 1/2 medium, sliced $1.29 sale (per lb)
  • Kroger® Green Leaf Lettuce 1/2 bag or 1 small head (about 4 cups) $3.99
  • Fresh Organic Lemon - Each 1 (1–2 tbsp juice) $1.69
  • Olive oil 2 tbsp, divided
  • Salt to taste
  • Black pepper to taste
  • Garlic (optional) 1 clove, minced $1.50

Instructions

  1. Preheat grill to medium-high (about 450°F). Pat tri-tip dry and season generously with salt and pepper. Rub with 1 tbsp olive oil.
  2. Grill tri-tip 5–7 minutes per side (then move to indirect heat if thick) until desired doneness (130–135°F for medium-rare). Rest 10 minutes.
  3. While steak rests, cook mushrooms + onions on the stove in a skillet with 1 tbsp olive oil, a pinch of salt, and pepper. Sauté 8–10 minutes until browned; add garlic for the last 30 seconds if using.
  4. Toss lettuce with lemon juice, a drizzle of olive oil, salt and pepper (simple vinaigrette).
  5. Slice tri-tip against the grain. Serve with warm mushrooms/onions and the lemony lettuce salad.

Health notes: ~700–950 kcal/serving depending on steak portion. Add extra lettuce/mushrooms to increase volume with fewer calories.

Drink pairing: Washington Syrah is ideal with grilled tri-tip; also great with Malbec-style blends or Cabernet.

Shopping list
  • Certified Angus Beef Choice Chuck Steak (1 Steak) 1.25–1.5 lb chuck steak
  • Jumbo Yellow Onions 1 large onion, thickly sliced, 1/2 medium, sliced
  • Fresh Carrots 12 oz (about 3 medium), cut into 1-inch chunks
  • Yukon Gold Potatoes 12 oz, cut into 1 1/2-inch chunks
  • Spice World® Fresh Diced Garlic (5 oz) 1 tbsp
  • Kroger® Fat Free Reduced Sodium Beef Broth (32 oz) 2 cups
  • Apple cider vinegar (or any vinegar) 1 tbsp
  • Dijon mustard (optional) 1 tsp
  • Tomato paste (optional) 1 tbsp
  • Olive oil 1 tbsp (for searing), 2 tbsp, divided
  • Salt 1 tsp, plus more to taste, to taste
  • Black pepper 1/2 tsp, to taste
  • Thyme or rosemary (optional) 1/2 tsp dried
  • Cornstarch (optional, to thicken) 1 tsp mixed with 1 tbsp water
  • Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1–1.25 lb tri-tip steak (about 8–10 oz per person)
  • Crimini Mushrooms (1 lb) 8 oz, sliced
  • Kroger® Green Leaf Lettuce 1/2 bag or 1 small head (about 4 cups)
  • Fresh Organic Lemon - Each 1 (1–2 tbsp juice)
  • Garlic (optional) 1 clove, minced

Planned by Careme.