10 Chuck Roast Recipes For Delicious Meals

The chuck roast, a versatile and flavorful cut of beef, is a favorite among home cooks and chefs alike. Its rich, beefy taste and ability to transform into tender, juicy dishes make it a popular choice for a variety of meals. In this article, we explore 10 delicious chuck roast recipes that showcase the best of this classic cut, offering a range of flavors and cooking techniques to suit every taste.

1. Classic Chuck Roast with Herb-Roasted Vegetables

This traditional roast beef recipe is a crowd-pleaser, perfect for Sunday dinners or special occasions. Season the chuck roast with a blend of salt, pepper, and garlic powder, and sear it to lock in the juices. Slow-roast the meat in a bed of root vegetables like carrots, potatoes, and onions, basting it occasionally with its own juices. The result is a tender, mouthwatering roast surrounded by caramelized, flavorful vegetables.

Ingredients:

• 3-4 lb chuck roast
• Salt, pepper, and garlic powder, to taste
• 4-5 medium-sized carrots, cut into chunks
• 3-4 large potatoes, cut into wedges
• 2 onions, quartered
• 2-3 tablespoons of olive oil
• Fresh herbs (rosemary, thyme, or oregano), chopped

Instructions:

1. Preheat oven to 325°F (165°C)
2. Season the chuck roast with salt, pepper, and garlic powder.
3. Heat a large, oven-safe pan over medium-high heat. Sear the roast on all sides until browned.
4. Arrange the prepared vegetables around the roast in the pan.
5. Drizzle the vegetables with olive oil and sprinkle with fresh herbs.
6. Cover the pan with a lid or aluminum foil and place in the preheated oven.
7. Roast for 2-3 hours, or until the roast reaches an internal temperature of 145°F (63°C) for medium-rare.
8. Let the roast rest for 10-15 minutes before slicing.

2. Slow-Cooked Chuck Roast with Apple Cider Glaze

This recipe takes advantage of the chuck roast’s ability to become tender and flavorful when slow-cooked. The apple cider glaze adds a unique, slightly sweet twist to the traditional roast, making it perfect for fall dinners.

Ingredients:

• 3-4 lb chuck roast
• Salt and pepper, to taste
• 2 cups of apple cider
• 2 tablespoons of honey
• 1 tablespoon of whole-grain mustard
• 1 teaspoon of cinnamon
• 2 cloves of garlic, minced

Instructions:

1. Preheat oven to 300°F (150°C)
2. Season the chuck roast with salt and pepper.
3. In a small saucepan, combine apple cider, honey, mustard, cinnamon, and garlic. Bring to a simmer over medium heat.
4. Place the seasoned roast in a Dutch oven or oven-safe pot.
5. Pour the apple cider glaze over the roast.
6. Cover the pot and place in the preheated oven.
7. Slow-cook for 4-5 hours, or until the roast is fork-tender.
8. Remove the roast from the pot and let it rest for 10 minutes.
9. Serve the roast with the reduced apple cider glaze drizzled over it.

3. Chuck Roast Beef Bourguignon

This classic French dish, made famous by Julia Child, is a rich and flavorful stew that showcases the chuck roast’s ability to become tender and melt-in-your-mouth. The combination of red wine, beef broth, and aromatic vegetables creates a deep, satisfying flavor that’s perfect for cold winter nights.

Ingredients:

• 3-4 lb chuck roast, cut into 2-inch cubes
• Salt and pepper, to taste
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 1 large onion, diced
• 2 cloves of garlic, minced
• 2 cups of red wine
• 2 cups of beef broth
• 2-3 carrots, cut into chunks
• 2-3 celery stalks, cut into chunks
• A handful of fresh mushrooms, sliced
• 2-3 sprigs of fresh thyme

Instructions:

1. Season the chuck roast cubes with salt and pepper.
2. Heat butter and olive oil in a large, heavy-bottomed pot over medium-high heat.
3. Sear the meat cubes in batches until browned on all sides.
4. Remove the seared meat and set aside.
5. In the same pot, sauté the onion and garlic until softened.
6. Add the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
7. Return the seared meat to the pot, along with the carrots, celery, mushrooms, and thyme.
8. Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low.
9. Simmer for 2-3 hours, or until the meat is fork-tender.
10. Serve the beef bourguignon over a bed of egg noodles or mashed potatoes.

4. Chuck Roast Chili Con Carne

A hearty and spicy chili made with chuck roast is a delicious way to enjoy this cut of beef. The long, slow cooking process breaks down the meat, creating a tender texture and rich flavor that’s perfect for a cold evening.

Ingredients:

• 3-4 lb chuck roast, cut into 1-inch cubes
• 2 tablespoons of olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• 2 tablespoons of chili powder
• 1 tablespoon of cumin
• 1 teaspoon of oregano
• 2-3 jalapeno peppers, minced (adjust to taste)
• 2-3 cans of diced tomatoes
• 2 cans of kidney beans, drained and rinsed
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Sear the cubed chuck roast in batches until browned on all sides.
3. Remove the seared meat and set aside.
4. In the same pot, sauté the onion and garlic until softened.
5. Add the chili powder, cumin, oregano, and jalapeno peppers. Cook for 1-2 minutes, stirring frequently.
6. Return the seared meat to the pot.
7. Add the diced tomatoes and kidney beans.
8. Season with salt and pepper.
9. Bring the chili to a gentle simmer, then cover and reduce the heat to low.
10. Simmer for 2-3 hours, or until the meat is tender and the flavors have melded.
11. Serve the chili con carne with a dollop of sour cream, chopped cilantro, and a side of cornbread.

5. Chuck Roast Pot Roast with Gravy

A classic pot roast is a comforting and flavorful dish that showcases the chuck roast’s ability to become tender and juicy. The gravy, made from the pan drippings, adds a rich, savory element to the meal.

Ingredients:

• 3-4 lb chuck roast
• Salt and pepper, to taste
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 2-3 cloves of garlic, minced
• 1 large onion, diced
• 2-3 carrots, cut into chunks
• 2-3 celery stalks, cut into chunks
• 2-3 cups of beef broth
• 2-3 tablespoons of all-purpose flour

Instructions:

1. Season the chuck roast with salt and pepper.
2. Heat butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Sear the roast on all sides until browned.
4. Remove the seared roast and set aside.
5. In the same pot, sauté the garlic and onion until softened.
6. Add the carrots and celery, and cook for an additional 2-3 minutes.
7. Return the seared roast to the pot.
8. Pour in enough beef broth to cover the roast and vegetables.
9. Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low.
10. Simmer for 2-3 hours, or until the meat is fork-tender.
11. Remove the roast from the pot and set aside to rest.
12. In a small bowl, whisk together the flour and ¹⁄₂ cup of beef broth to make a slurry.
13. Pour the slurry into the pot with the vegetables and pan drippings.
14. Stir to combine and cook over medium heat until the gravy thickens.
15. Slice the rested roast and serve with the vegetables and gravy.

6. Chuck Roast Beef Stew

This hearty beef stew is a perfect comfort food, especially during colder months. The chuck roast, when slow-cooked, becomes incredibly tender and infuses the stew with a rich, beefy flavor.

Ingredients:

• 3-4 lb chuck roast, cut into 1-inch cubes
• Salt and pepper, to taste
• 2 tablespoons of olive oil
• 1 large onion, diced
• 3-4 cloves of garlic, minced
• 2-3 carrots, cut into chunks
• 2-3 celery stalks, cut into chunks
• 2-3 potatoes, cut into cubes
• 2-3 cups of beef broth
• 1-2 cups of red wine (optional)
• A handful of fresh parsley, chopped

Instructions:

1. Season the cubed chuck roast with salt and pepper.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat.
3. Sear the meat cubes in batches until browned on all sides.
4. Remove the seared meat and set aside.
5. In the same pot, sauté the onion and garlic until softened.
6. Add the carrots, celery, and potatoes, and cook for an additional 2-3 minutes.
7. Return the seared meat to the pot.
8. Pour in the beef broth and red wine (if using), covering the ingredients by about 2 inches.
9. Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low.
10. Simmer for 2-3 hours, or until the meat and vegetables are tender.
11. Stir in the chopped parsley just before serving.
12. Serve the beef stew with a crusty bread to soak up the delicious gravy.

7. Chuck Roast Beef Tacos

A unique and flavorful twist on traditional tacos, this recipe uses slow-cooked chuck roast to create tender, juicy meat that’s perfect for tacos. The long cooking time breaks down the tough fibers, resulting in a melt-in-your-mouth texture.

Ingredients:

• 3-4 lb chuck roast
• Salt and pepper, to taste
• 2 tablespoons of olive oil
• 1 large onion, diced
• 3-4 cloves of garlic, minced
• 2-3 jalapeno peppers, minced (adjust to taste)
• 2-3 tablespoons of chili powder
• 1 tablespoon of cumin
• 2-3 cups of beef broth
• A handful of fresh cilantro, chopped
• Lime wedges, for serving
• Taco shells or tortillas
• Your choice of toppings (shredded cheese, diced tomatoes, salsa, etc.)

Instructions:

1. Season the chuck roast with salt and pepper.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat.
3. Sear the roast on all sides until browned.
4. Remove the seared roast and set aside.
5. In the same pot, sauté the onion, garlic, and jalapeno peppers until softened.
6. Add the chili powder and cumin, cooking for 1-2 minutes while stirring.
7. Return the seared roast to the pot.
8. Pour in enough beef broth to cover the roast and vegetables.
9. Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low.
10. Simmer for 2-3 hours, or until the meat is fork-tender.
11. Shred the cooked roast using two forks.
12. Serve the shredded beef in taco shells or tortillas, topped with chopped cilantro, lime wedges, and your choice of toppings.

8. Chuck Roast Beef Stroganoff

This classic Russian dish is a delicious way to enjoy chuck roast. The tender beef is combined with a rich, creamy sauce and served over a bed of egg noodles, creating a comforting and flavorful meal.

Ingredients:

• 3-4 lb chuck roast, cut into 1-inch cubes
• Salt and pepper, to taste
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 1 large onion, diced
• 3-4 cloves of garlic, minced
• 2-3 cups of beef broth
• 2-3 tablespoons of all-purpose flour
• 1 cup of sour cream
• A handful of fresh parsley, chopped
• Egg noodles, cooked according to package instructions

Instructions:

1. Season the cubed chuck roast with salt and pepper.
2. Heat butter and olive oil in a large pot or Dutch oven over medium-high heat.
3. Sear the meat cubes in batches until browned on all sides.
4. Remove the seared meat and set aside.
5. In the same pot, sauté the onion and garlic until softened.
6. Add the beef broth, scraping up any browned bits from the bottom of the pot.
7. Return the seared meat to the pot.
8. Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low.
9. Simmer for 2-3 hours, or until the meat is fork-tender.
10. In a small bowl, whisk together the flour and ¹⁄₂ cup of beef broth to make a slurry.
11. Pour the slurry into the pot with the meat and vegetables.
12. Stir in the sour cream and chopped parsley.
13. Serve the beef stroganoff over a bed of cooked egg noodles.