I love the chuck roast from our local Target – it makes for a perfectly marvelous Pot Roast o’ Love. But, it isn’t often available, so when they went on sale a while back, I planned on stocking up. Apparently, so did the rest of our neighborhood. When I got to the store later in the week – there was just one roast left, along with a couple of chuck steaks.
Hmmm. How would a steak version of PRoL turn out? I decided to find out – with a few other minor changes.
While I tend to make a slightly smoky, barbecue-like pot roast, I was feeling more teriyaki-ish for this steak, and thought Shichimi Togarashi – Japanese Seven Spice from The Spice House in Milwaukee – would 
be just the thing for rubbing into the meat. I love the citrus aroma, with just a hint of ginger and Cayenne to tickle your taste buds, not at all hot, but nicely flavorful. And, since I was planning a teriyaki steak, I liked the fact that Seven Spice is a salt-free blend.
INGREDIENTS
•1 chuck steak
•1 onion, sliced
•Japanese Seven Spice
•3/4 cup teriyaki sauce
•1/4 cup water
•1 tbsp sugar
Heat the oven to 300º.
Line a Dutch oven with foil and scatter half of the sliced onion along the bottom.
Sprinkle both sides of the chuck steak with Seven Spice and rub it into the meat. Arrange on top of the onion slices.
Combine the teriyaki sauce with the water and sugar and pour over the steak in the pot.
Top with the remaining onion slices and fold the foil over to seal into a packet.
Cover the pot and bake for 90 minutes, then remove from the oven and let rest, covered and sealed, for 30 minutes. This will be hard, because it will smell S-O-O-O good.
Remove the steak and the onions from the foil packet and serve – I chose to ignore the juices, which I figured would be loaded with fat from the steak, but the onions had kind of melted into a lovely jelly and, fat or no, I was going to have them.
Basmati rice was a lovely go-with, but non-traditional mashed potatoes would be a good thing as well.