Oven-Barbecued Chuck or Brisket

• 0.25 cup beef stock
• 1 cup barbecue sauce
• 2 lb. chuck steak or brisket, trimmed
• Salt and ground black pepper
• 1 Tbsp. vegetable oil
• 1 large onion, thinly sliced
• 8 oz. mushrooms, wiped, trimmed, and sliced
• 0.25 cup chopped fresh parsley

Pre-heat your oven to 250F.

Combine the beef stock with the barbecue sauce in a small pan and warm it through.

Season the steak all over with salt and pepper. Heat the oil in a heavy, oven-proof pan over medium-high heat until hot. Add the steak and brown it on one side, about 3 minutes, then turn and cook the second side until brown. Drain off all the fat from the pan.

Pour the barbecue sauce mixture over the meat, add the onion, stirring to combine, and cover the pan tightly with foil or a lid. Cook in the oven for 3 hours.

Uncover the pan, add the mushrooms, and baste the meat. Recover the pan and continue cooking for about 30 minutes.

Finally, raise the heat to 425F, uncover the pan, and cook for another 20–30 minutes to thicken the sauce.

Remove the meat from the pan, let it stand for a few minutes, then slice it across the grain. Season the sauce with salt and pepper, return the meat slices to sauce, then serve on buns, French rolls, or with a side of potato salad, with parsley sprinkled on top.