A.1. Slow Roasted Shredded Steak With Polenta #A1

• 2 tablespoons vegetable oil
• 1 3/4 lbs boneless chuck eye steak
• 1 1/4 teaspoons kosher salt, divided
• 1 1/4 teaspoons fresh ground black pepper, divided
• 1/3 cup A.1. Original Sauce
• 1/4 cup seedless boysenberry jam
• 2 1/4 cups water, divided
• 2 garlic cloves, coarsely chopped
• 1 teaspoon prepared mustard
• 2 tablespoons light brown sugar
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• 2 tablespoons potato starch
• 3 cups milk
• 1/2 teaspoon garlic powder
• 1 1/3 cups instant polenta
• 1/2 cup finely shredded parmesan cheese
• 1/4 cup butter

1. Preheat oven to 275 degrees.
2. In an oven-proof dutch oven, with a tight fitting lid, heat vegetable oil over medium-high heat. Season steak with 1 teaspoon salt and 1 teaspoon black pepper. Place in dutch oven and cook on all sides until browned, approximately 2 - 3 minutes per side.
3. In a medium bowl, mix together the A.1., jam, 3/4 cup water, garlic, mustard, brown sugar, lemon zest and lemon juice. Pour over steak, cover, and place in preheated oven. Bake for 2 hours, until steak is fork tender. Remove steak to a large plate, cover with foil and let rest. Place the dutch oven with juices on stovetop over medium heat. Remove approximately 1/2 cup of juice to heat-proof bowl, whisk in the potato starch, pour back into dutch oven; stir to combine. Heat sauce until thickened, approximately 2 minutes; keep warm.
4. Using two forks, shred the steak into bite-sized pieces; keep warm.
5. Bring milk and remaining 1 1/2 cups water to boiling in a large saucepan over high heat. Add in the garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Gradually stir in the polenta and cook, stirring constantly, for approximately 3 minutes until thickened. Stir in the parmesan cheese and butter.
6. To serve, spoon polenta into a serving bowl, top with shredded steak and gravy and enjoy!

vegetable oil, boneless chuck eye steak, kosher salt, fresh ground black pepper, original sauce, boysenberry jam, water, garlic, mustard, light brown sugar, lemon zest, lemon juice, potato starch, milk, garlic powder, instant polenta, parmesan cheese, butter

Taken from www.food.com/recipe/a-1-slow-roasted-shredded-steak-with-polenta-a1-518145 (may not work)