18 Delicious Chuck Roast Recipes for Every Occasion

Welcome to your next culinary adventure with chuck roast, the unsung hero of comfort food! Whether you’re craving a cozy Sunday dinner, a quick weeknight meal, or something special for your next gathering, we’ve got you covered. Dive into our roundup of 18 Delicious Chuck Roast Recipes that promise to delight your taste buds and simplify your cooking. Let’s turn that humble cut into something extraordinary!

Slow Cooker Chuck Roast with Vegetables

There’s nothing like coming home to the comforting aroma of a slow-cooked chuck roast with vegetables, tender and flavorful after simmering all day.

Ingredients

• 1 (3 to 4-pound) chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 4 large carrots, peeled and cut into 2-inch pieces
• 4 medium potatoes, peeled and quartered
• 1 large onion, sliced
• 2 cups beef broth

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast with salt, black pepper, garlic powder, onion powder, and dried thyme. Sear the roast on all sides until browned, about 4 minutes per side.
2. Transfer the seared roast to the slow cooker. Arrange the carrots, potatoes, and onion around the roast. Pour the beef broth over everything.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the meat is fork-tender and the vegetables are soft.
4. Remove the roast and vegetables from the slow cooker. Let the roast rest for 10 minutes before slicing.

The slow cooking process melds the flavors beautifully, creating a dish where the meat falls apart at the touch of a fork and the vegetables soak up all the savory juices.

Tip: For an extra layer of flavor, deglaze the skillet with a splash of red wine after searing the roast and add it to the slow cooker.

Classic Beef Pot Roast

Nothing says comfort like a Classic Beef Pot Roast, slow-cooked to perfection with hearty vegetables and rich flavors that meld beautifully together.

Ingredients

• 3 lbs beef chuck roast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Worcestershire sauce
• 1 cup beef broth
• 3 carrots, peeled and chopped into 2-inch pieces
• 3 potatoes, peeled and quartered
• 1 onion, sliced

Instructions

1. Preheat your oven to 325°F. Season the beef chuck roast with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder, rubbing the spices into the meat.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side.
3. Remove the roast and set aside. In the same pot, add the sliced onion and cook until softened, about 3 minutes.
4. Return the roast to the pot. Add 1 tbsp Worcestershire sauce and 1 cup beef broth. Arrange the carrots and potatoes around the roast.
5. Cover and bake in the preheated oven for 3 hours, or until the meat is fork-tender.

The magic of this pot roast lies in the slow cooking process, which ensures the beef is incredibly tender and the vegetables soak up all the savory juices. Serve it straight from the pot for a truly comforting meal.

Tip: For an even richer flavor, let the roast rest in the broth for 10 minutes before serving.

Garlic Herb Butter Chuck Roast

Transform your chuck roast into a succulent masterpiece with this Garlic Herb Butter Chuck Roast, where every bite is infused with rich, aromatic flavors.

Ingredients

• 3 lb chuck roast
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 325°F.
2. In a small bowl, mix together 1/2 cup unsalted butter, 4 cloves minced garlic, 2 tbsp rosemary, 2 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper until well combined.
3. Pat the chuck roast dry with paper towels. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side.
4. Remove the skillet from heat. Spread the garlic herb butter mixture evenly over the top of the roast.
5. Transfer the skillet to the oven and roast for about 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
6. Let the roast rest for 10 minutes before slicing. Serve with the pan juices drizzled over the top.

The magic of this recipe lies in the garlic herb butter crust that forms as it roasts, sealing in juices and creating an irresistible flavor layer.

Tip: For an extra flavor boost, add a splash of red wine to the skillet before roasting.

Mississippi Pot Roast

Mississippi Pot Roast is the ultimate comfort food, tender and bursting with flavor, thanks to a simple blend of ingredients that do all the work for you.

Ingredients

• 1 (3-4 pound) chuck roast
• 1 packet (1 ounce) ranch dressing mix
• 1 packet (1 ounce) au jus gravy mix
• 1/4 cup unsalted butter
• 5-6 pepperoncini peppers

Instructions

1. Place the chuck roast in the slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top.
2. Place the unsalted butter and pepperoncini peppers on top of the roast.
3. Cover and cook on low for 8 hours, or until the meat is tender and easily shreds with a fork.
4. Serve the roast shredded, with the juices spooned over the top.

What sets this pot roast apart is the tangy kick from the pepperoncini peppers, perfectly balancing the rich, savory flavors.

Tip: For an extra layer of flavor, sear the chuck roast on all sides before adding it to the slow cooker.

Red Wine Braised Chuck Roast

There’s something deeply comforting about a Red Wine Braised Chuck Roast, with its tender meat and rich, velvety sauce. It’s the kind of dish that turns an ordinary dinner into a special occasion.

Ingredients

• 3 lbs chuck roast
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 bay leaves

Instructions

1. Preheat your oven to 325°F. Season the chuck roast with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, about 4 minutes per side. Remove and set aside.
3. In the same pot, add the chopped onion and carrots. Cook until softened, about 5 minutes. Add 3 cloves minced garlic and cook for another minute.
4. Stir in 2 cups red wine, scraping up any browned bits from the bottom of the pot. Add 2 cups beef broth, 1 tbsp tomato paste, 1 tsp dried thyme, and 2 bay leaves. Bring to a simmer.
5. Return the chuck roast to the pot. Cover and transfer to the oven. Braise for about 3 hours, or until the meat is fork-tender.
6. Remove the bay leaves before serving. The meat should be so tender it falls apart, and the sauce will have reduced to a rich, flavorful glaze.

What sets this dish apart is the deep, complex flavor the red wine lends to the beef, creating a sauce that’s irresistibly rich without being heavy.

Tip: For an even deeper flavor, let the braised roast cool in its sauce overnight and reheat the next day.

Asian Inspired Chuck Roast

Transform your chuck roast into a succulent, Asian-inspired masterpiece with this easy-to-follow recipe that’s bursting with flavor.

Ingredients

• 1 (3-pound) chuck roast
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon red pepper flakes
• 1/4 cup water
• 2 green onions, sliced for garnish

Instructions

1. Preheat your oven to 325°F. Place the chuck roast in a large baking dish.
2. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 3 cloves minced garlic, 1 tablespoon grated ginger, and 1/2 teaspoon red pepper flakes. Pour this mixture over the chuck roast, turning to coat evenly.
3. Add 1/4 cup water to the baking dish, cover tightly with aluminum foil, and bake for 3 hours, or until the meat is fork-tender.
4. Remove the foil, increase the oven temperature to 425°F, and bake for an additional 15 minutes to caramelize the exterior.
5. Let the roast rest for 10 minutes before slicing. Garnish with sliced green onions.

The magic of this dish lies in the perfect balance of sweet, savory, and spicy flavors, all while achieving that melt-in-your-mouth tenderness. Serve it over a bed of steamed rice to soak up every last drop of the delicious sauce.

Tip: For an extra layer of flavor, sear the chuck roast on all sides in a hot skillet before transferring it to the baking dish.

BBQ Chuck Roast Sliders

These BBQ Chuck Roast Sliders are the perfect blend of smoky, sweet, and savory, making them a hit at any gathering or weeknight dinner.

Ingredients

• 2 lbs chuck roast
• 1 tbsp olive oil
• 1 cup BBQ sauce
• 1/2 cup beef broth
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 12 slider buns
• 1 cup coleslaw (optional)

Instructions

1. Preheat your oven to 300°F. Season the chuck roast with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side.
3. In a small bowl, mix together BBQ sauce, beef broth, and brown sugar. Pour the mixture over the chuck roast in the skillet.
4. Cover the skillet with a lid or aluminum foil and transfer to the oven. Cook for 3 hours, or until the meat is tender and easily shreds with a fork.
5. Remove the skillet from the oven and shred the meat directly in the skillet, mixing it with the BBQ sauce.
6. Toast the slider buns lightly if desired. Spoon the shredded BBQ chuck roast onto the buns and top with coleslaw if using.

The slow cooking process ensures the chuck roast is incredibly tender, while the BBQ sauce adds a rich, caramelized flavor that pairs perfectly with the crispness of the coleslaw.

Tip: For an extra smoky flavor, try adding a dash of liquid smoke to the BBQ sauce mixture before cooking.

Chuck Roast Chili

Nothing warms up a chilly evening like a hearty bowl of Chuck Roast Chili, packed with deep flavors and tender meat that falls apart with every bite.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chuck roast cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add diced onion, minced garlic, and diced red bell pepper. Cook until softened, about 5 minutes.
3. Return the browned chuck roast to the pot. Add diced tomatoes, kidney beans, beef broth, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 hours, stirring occasionally, until the meat is tender and the flavors have melded.

The slow simmering process ensures the chuck roast becomes incredibly tender, while the smoked paprika adds a subtle depth that sets this chili apart.

Tip: For an extra layer of flavor, try adding a square of dark chocolate during the last 30 minutes of cooking.

Beef and Barley Soup with Chuck Roast

Nothing warms the soul quite like a hearty bowl of Beef and Barley Soup, especially when it’s made with tender chuck roast that melts in your mouth.

Ingredients

• 1.5 lbs chuck roast, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 cup pearl barley
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chuck roast cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Return the beef to the pot. Add beef broth, barley, thyme, bay leaf, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender and the barley is cooked through.
5. Remove bay leaf. Taste and adjust seasoning with more salt and pepper if needed.

The slow simmering not only tenderizes the chuck roast but also allows the barley to soak up all the rich flavors, creating a soup that’s both nourishing and deeply satisfying.

Tip: For an even richer flavor, try browning the beef in batches to avoid overcrowding the pot.

Chuck Roast Tacos

Transform your taco night with these succulent Chuck Roast Tacos, slow-cooked to perfection and bursting with flavor.

Ingredients

• 2 lbs chuck roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 cup beef broth
• 8 small corn tortillas
• 1/2 cup diced onion
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chuck roast with salt, black pepper, garlic powder, onion powder, and cumin. Sear the roast on all sides until browned, about 3-4 minutes per side.
2. Transfer the roast to a slow cooker and add beef broth. Cover and cook on low for 8 hours or until the meat is tender and easily shreds with a fork.
3. Remove the roast from the slow cooker and shred the meat using two forks. Return the shredded meat to the slow cooker and mix with the juices.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
5. Assemble the tacos by placing shredded chuck roast on each tortilla. Top with diced onion, chopped cilantro, and a squeeze of lime juice.

The slow cooking process ensures the chuck roast is incredibly tender, while the simple toppings let the meat’s rich flavors shine.

Tip: For an extra kick, add a dash of hot sauce or sliced jalapeños to your tacos.

French Dip Sandwiches with Chuck Roast

There’s nothing quite like the rich, savory flavors of a French Dip Sandwich, especially when it’s made with tender chuck roast that melts in your mouth.

Ingredients

• 1 (3-pound) chuck roast
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1/2 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 4 French rolls, split
• 4 slices provolone cheese

Instructions

1. Preheat your oven to 300°F. Season the chuck roast generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
3. In the same pot, add the onion and garlic, cooking until softened, about 3 minutes. Stir in the beef broth, soy sauce, Worcestershire sauce, thyme, and rosemary, scraping up any browned bits from the bottom of the pot.
4. Return the chuck roast to the pot, cover, and transfer to the oven. Cook until the meat is fork-tender, about 3 hours.
5. Remove the roast from the pot and let it rest for 10 minutes before thinly slicing. Strain the cooking liquid and reserve for dipping.
6. Preheat your broiler. Place the sliced meat on the French rolls, top with provolone cheese, and broil until the cheese is melted and bubbly, about 2 minutes.
7. Serve the sandwiches hot with the reserved dipping sauce on the side.

The slow-cooked chuck roast not only ensures a tender bite but also creates a deeply flavorful au jus that’s perfect for dipping. The melty provolone adds a creamy contrast to the savory meat.

Tip: For an extra flavor boost, toast the French rolls with a bit of butter before assembling the sandwiches.

Chuck Roast Stroganoff

Transform your chuck roast into a creamy, comforting stroganoff that’s perfect for a cozy dinner any night of the week.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 cup beef broth
• 1 cup sour cream
• 2 tbsp all-purpose flour
• 12 oz egg noodles, cooked according to package directions
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chuck roast cubes and brown on all sides, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add onion and mushrooms. Cook until softened, about 5 minutes. Stir in garlic, salt, and black pepper, cooking for 1 minute more.
3. Return the beef to the skillet. Add Worcestershire sauce and beef broth, bringing to a simmer. Cover and cook on low heat for 1.5 hours, until beef is tender.
4. In a small bowl, whisk together sour cream and flour until smooth. Stir into the skillet and cook for another 5 minutes, until sauce thickens.
5. Serve over cooked egg noodles, garnished with fresh parsley.

The slow cooking of the chuck roast ensures it’s melt-in-your-mouth tender, while the sour cream adds a tangy richness that’s irresistible.

Tip: For an even deeper flavor, let the stroganoff sit for 10 minutes off the heat before serving—it allows the flavors to meld beautifully.

Beef Ragu with Chuck Roast

There’s nothing like a slow-cooked beef ragu to bring warmth to your table, especially when it’s made with a rich and flavorful chuck roast.

Ingredients

• 2 lbs chuck roast, trimmed and cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• 1 lb pappardelle pasta
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add chuck roast and brown on all sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Pour in red wine, scraping the bottom of the pot to loosen any browned bits. Simmer until reduced by half, about 3 minutes.
4. Return the beef to the pot. Add crushed tomatoes, beef broth, tomato paste, salt, pepper, oregano, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, until the beef is tender and falls apart easily.
5. Meanwhile, cook pappardelle according to package instructions. Drain and set aside.
6. Remove bay leaf from the ragu. Shred the beef with two forks and stir into the sauce. Serve over pappardelle, garnished with fresh parsley.

The slow simmering process not only tenderizes the chuck roast but also allows the flavors to meld beautifully, creating a ragu that’s deeply savory with a hint of sweetness from the carrots.

Tip: For an even richer flavor, let the ragu cool and refrigerate overnight before reheating and serving.

Chuck Roast and Mushroom Stew

There’s nothing like a hearty chuck roast and mushroom stew to warm you up on a chilly evening. This recipe is a comforting classic that’s sure to become a favorite in your home.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 1/4 cup water

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chuck roast cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add mushrooms, onion, and garlic. Cook until vegetables are softened, about 5 minutes.
3. Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
4. In a small bowl, whisk together flour and water until smooth. Stir into the stew and cook for an additional 10 minutes, or until thickened.

The slow simmering process tenderizes the chuck roast perfectly, while the mushrooms add an earthy depth that makes this stew unforgettable.

Tip: For an even richer flavor, try browning the mushrooms separately before adding them to the stew.

Spicy Chuck Roast Curry

Warm up your kitchen with this Spicy Chuck Roast Curry, a dish that combines tender meat with a rich, aromatic sauce for a comforting meal.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 cup beef broth
• 1 tbsp brown sugar
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the chuck roast cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion, garlic, and ginger. Cook until softened, about 3 minutes.
3. Stir in the curry powder, cumin, coriander, and cayenne pepper. Cook for 1 minute until fragrant.
4. Return the chuck roast to the pot. Add the diced tomatoes, coconut milk, beef broth, brown sugar, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the meat is tender.
5. Garnish with fresh cilantro before serving.

The slow simmering process ensures the chuck roast becomes fork-tender, while the coconut milk adds a creamy texture that balances the heat from the spices.

Tip: For an extra kick, add an additional 1/2 tsp of cayenne pepper or serve with sliced jalapeños on the side.

Chuck Roast with Root Vegetables

Nothing says comfort like a tender chuck roast nestled among sweet, earthy root vegetables. This one-pot wonder is as fuss-free as it is flavorful.

Ingredients

• 1 (3 to 4-pound) chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 4 large carrots, peeled and cut into 2-inch pieces
• 3 parsnips, peeled and cut into 2-inch pieces
• 1 large onion, cut into wedges
• 2 cups beef broth

Instructions

1. Preheat your oven to 325°F. Season the chuck roast all over with salt, black pepper, garlic powder, onion powder, and dried thyme.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 4 minutes per side. Remove the roast and set aside.
3. In the same pot, add carrots, parsnips, and onion. Cook for 5 minutes, stirring occasionally, until slightly softened.
4. Return the chuck roast to the pot. Pour in beef broth, cover, and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender.
5. Let the roast rest for 10 minutes before slicing. Serve with the vegetables and a ladle of the cooking juices.

The slow oven braise transforms the chuck roast into melt-in-your-mouth perfection, while the root vegetables soak up all the rich, meaty flavors. A sprinkle of fresh thyme before serving adds a bright note.

Tip: For an extra layer of flavor, deglaze the pot with a splash of red wine after searing the roast.

Beef Bourguignon with Chuck Roast

Nothing warms the soul quite like a hearty Beef Bourguignon, and this version with chuck roast is a game-changer for your cozy dinner nights.

Ingredients

• 2 lbs chuck roast, cut into 2-inch cubes
• 4 slices bacon, chopped
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 2 cups red wine (Burgundy preferred)
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1 bay leaf
• 1 cup pearl onions, peeled
• 8 oz mushrooms, quartered
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

Instructions

1. Preheat oven to 325°F. In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy. Remove and set aside.
2. Season chuck roast with salt and pepper. Brown in batches in the same pot, then remove and set aside.
3. Add diced onion, carrots, and minced garlic to the pot. Cook until softened, about 5 minutes. Stir in tomato paste and cook for another minute.
4. Return bacon and beef to the pot. Sprinkle with flour, stir to coat. Pour in red wine and beef broth, then add thyme and bay leaf. Bring to a simmer.
5. Cover and transfer to the oven. Cook for 2 hours. Add pearl onions and mushrooms, then cook for another hour until beef is tender.
6. Remove bay leaf before serving. The slow braising melds the flavors into a rich, velvety sauce that clings perfectly to the tender beef.

Tip: For an extra layer of flavor, marinate the beef in red wine overnight before cooking.

Chuck Roast Philly Cheesesteak

Transform your chuck roast into a mouthwatering Philly Cheesesteak with this easy-to-follow recipe that brings the flavors of Philadelphia right to your kitchen.

Ingredients

• 1.5 lbs chuck roast, thinly sliced
• 2 tbsp olive oil
• 1 large green bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 4 hoagie rolls
• 8 slices provolone cheese
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced chuck roast and cook for 5-7 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, add the green bell pepper and onion. Cook for 5 minutes until softened.
3. Return the chuck roast to the skillet with the vegetables. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Stir to combine and cook for another 2 minutes.
4. Divide the meat and vegetable mixture evenly among the hoagie rolls. Top each with 2 slices of provolone cheese.
5. Place the sandwiches under a broiler for 2-3 minutes until the cheese is melted and bubbly.

The secret to this Chuck Roast Philly Cheesesteak is the perfect balance of tender meat, sweet peppers, and onions, all hugged by melty provolone cheese. It’s a hearty sandwich that’s sure to satisfy any craving.

Tip: For an extra kick, add a few slices of jalapeño to the skillet with the peppers and onions.

Conclusion

We hope this roundup of 18 delicious chuck roast recipes inspires your next meal! Whether you’re cooking for a special occasion or a cozy family dinner, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!