34 Delicious Cubed Chuck Roast Recipe Ideas

Craving hearty, satisfying meals that won’t break the bank? Cubed chuck roast is your secret weapon for creating delicious comfort food the whole family will love. From quick weeknight dinners to slow-cooked weekend feasts, these versatile little cubes transform into incredible dishes with minimal effort. Get ready to discover 34 mouthwatering recipes that will make cubed chuck roast your new go-to ingredient!

Savory Braised Cubed Chuck Roast

Under the soft glow of the kitchen light, I find myself drawn to the quiet ritual of preparing this comforting dish, where time and gentle heat transform simple ingredients into something deeply nourishing for the soul. Usually, I reserve these slow-braised meals for days when the world outside feels too loud, allowing the steady simmer to anchor me in the present moment. There’s a particular peace in watching the chuck roast become tender, each cube soaking up the rich flavors of broth and herbs until it practically melts at the touch of a fork.

Ingredients

• 2 lbs chuck roast, cubed into 1-inch pieces (trim excess fat for a leaner result)
• 2 tbsp olive oil (or any neutral oil with a high smoke point)
• 1 large yellow onion, diced (about 1 cup for balanced sweetness)
• 3 cloves garlic, minced (fresh garlic adds the best aroma)
• 2 cups beef broth (low-sodium if preferred)
• 1 tbsp tomato paste (for depth and a hint of acidity)
• 1 tsp dried thyme (crush between fingers to release oils)
• 1 bay leaf (remove before serving to avoid bitterness)
• Salt and black pepper (season in layers for even flavor)
• 2 tbsp all-purpose flour (for thickening the sauce)
• 2 large carrots, sliced into ½-inch rounds (adds natural sweetness)

Instructions

1. Pat the cubed chuck roast completely dry with paper towels to ensure a proper sear.
2. Season all sides of the meat generously with salt and black pepper.
3. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until it shimmers.
4. Sear the beef cubes in a single layer for 3–4 minutes per side until deeply browned, working in batches to avoid steaming.
5. Transfer the seared beef to a clean plate, leaving any rendered fat in the pot.
6. Add diced onion to the pot and sauté for 5–7 minutes until translucent and lightly golden.
7. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
8. Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw taste.
9. Whisk in tomato paste and beef broth, scraping up any browned bits from the bottom of the pot.
10. Return the seared beef and any accumulated juices to the pot.
11. Add dried thyme and bay leaf, stirring gently to combine.
12. Bring the liquid to a simmer, then reduce heat to low, cover, and braise for 2 hours until the beef is fork-tender.
13. Stir in sliced carrots, re-cover, and continue braising for 30 more minutes until carrots are soft but not mushy.
14. Remove the bay leaf and adjust seasoning with salt and pepper if needed.

Nothing compares to the way the tender beef shreds effortlessly, its richness balanced by the sweet carrots and aromatic broth. Nestled over creamy mashed potatoes or alongside crusty bread for soaking up the sauce, this braise feels like a warm embrace on a chilly evening, its flavors deepening with each quiet bite.

Hearty Cubed Chuck Roast Stew

Musing on the way autumn light slants through the kitchen window, I find myself drawn to the kind of cooking that fills the house with warmth and requires little more than patience. This cubed chuck roast stew is that quiet, comforting ritual, transforming simple ingredients into something deeply nourishing over a few slow hours.

Ingredients

– 2 lbs chuck roast, cut into 1-inch cubes (trim excess fat for leaner stew)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 4 carrots, cut into 1/2-inch rounds
– 3 celery stalks, cut into 1/2-inch pieces
– 1/4 cup all-purpose flour (for thickening)
– 4 cups beef broth (low-sodium preferred)
– 1 cup red wine (like Cabernet, or substitute with extra broth)
– 2 tbsp tomato paste
– 2 tsp dried thyme
– 1 bay leaf
– 1 1/2 tsp kosher salt (adjust to taste)
– 1/2 tsp black pepper

Instructions

1. Pat the chuck roast cubes completely dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add half the beef cubes in a single layer, searing for 3-4 minutes per side until a dark brown crust forms, then transfer to a plate.
4. Repeat with the remaining beef, avoiding overcrowding the pot for better browning.
5. Reduce heat to medium and add the diced onion, sautéing for 5 minutes until translucent and softened.
6. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Stir in the carrots and celery, cooking for 4 minutes to lightly soften the vegetables.
8. Sprinkle the flour over the vegetables and cook for 1 minute, stirring to coat and cook out the raw flour taste.
9. Pour in the beef broth and red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Stir in the tomato paste, dried thyme, bay leaf, kosher salt, and black pepper until well combined.
11. Return all the seared beef and any accumulated juices to the pot, submerging them in the liquid.
12. Bring the stew to a gentle boil, then immediately reduce the heat to low.
13. Cover the pot with a tight-fitting lid and simmer for 2 hours, stirring occasionally to prevent sticking.
14. After 2 hours, uncover and continue simmering for another 30-45 minutes until the beef is fork-tender and the sauce has thickened.
15. Remove and discard the bay leaf before serving.
Unbelievably tender beef melts into the rich, wine-kissed broth, while the carrots and celery retain just enough texture to provide a pleasant contrast. I love ladling it over a mound of creamy mashed potatoes or into a hollowed-out sourdough boule for a truly cozy presentation that soaks up every last drop.

Spiced Cubed Chuck Roast Chili

Cradling a warm bowl on this crisp autumn afternoon feels like wrapping hands around a memory. There’s something deeply comforting about the slow transformation of humble ingredients into this rich, spiced cubed chuck roast chili—each simmering hour weaving together flavors that speak of home and hearth.

Ingredients

– 2 lbs chuck roast, cut into ½-inch cubes (trim excess fat for leaner chili)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced (about 1½ cups)
– 4 garlic cloves, minced (about 1 tbsp)
– 2 tbsp chili powder (adjust for milder heat)
– 1 tsp ground cumin (toast lightly for depth)
– ½ tsp smoked paprika (adds subtle smokiness)
– 1 (28 oz) can crushed tomatoes (preferably fire-roasted)
– 2 cups beef broth (low-sodium recommended)
– 1 (15 oz) can kidney beans, drained and rinsed (substitute pinto beans if preferred)
– 1 tsp kosher salt (adjust later if needed)
– ½ tsp black pepper, freshly ground

Instructions

1. Pat chuck roast cubes completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add beef cubes in a single layer, working in batches to avoid overcrowding, and sear until deeply browned on all sides, 6–8 minutes per batch.
4. Transfer browned beef to a clean plate, leaving drippings in the pot.
5. Reduce heat to medium and add diced onion, sautéing until translucent and edges begin to golden, 5–7 minutes.
6. Stir in minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
7. Sprinkle chili powder, cumin, and smoked paprika over onions, toasting spices while stirring constantly for 1 minute to deepen their flavor.
8. Pour in crushed tomatoes, scraping bottom of pot to lift any browned bits for added complexity.
9. Return beef and accumulated juices to the pot along with beef broth, salt, and pepper.
10. Bring mixture to a gentle boil, then immediately reduce heat to low, cover, and simmer for 2 hours until beef is fork-tender.
11. Stir in drained kidney beans and continue simmering uncovered for 20 minutes to thicken slightly.
12. Taste and adjust seasoning with additional salt if desired. Perhaps ladle this chili over a baked sweet potato, where the soft flesh mingles with the tender beef and smoky broth. The beans add gentle substance while the spices linger warmly, making each spoonful feel like a slow, comforting embrace on a cool evening.

Succulent Cubed Chuck Pot Roast

Gently, as autumn leaves begin their slow descent, I find myself drawn to the kitchen, where the humble chuck roast transforms into something extraordinary when given time and patience. There’s a quiet comfort in watching those cubed pieces slowly tenderize, filling the home with the kind of warmth that settles deep in your bones on crisp October afternoons.

Ingredients

– 2 lbs chuck roast, cut into 1-inch cubes (trim excess fat for cleaner flavor)
– 2 tbsp olive oil (or any neutral high-heat oil)
– 1 large yellow onion, diced (about 1½ cups)
– 3 cloves garlic, minced
– 2 cups beef broth (low-sodium preferred for better control)
– 1 tbsp tomato paste
– 2 tsp Worcestershire sauce
– 1 tsp dried thyme (fresh thyme sprigs work beautifully too)
– 2 large carrots, cut into ½-inch rounds
– 2 medium potatoes, cubed (Yukon Gold hold shape well)
– Salt and black pepper (season generously throughout)

Instructions

1. Pat the cubed chuck roast completely dry with paper towels and season all sides generously with salt and black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Working in two batches to avoid crowding, sear the beef cubes until deeply browned on all sides, approximately 4-5 minutes per batch.
4. Transfer all seared beef to a clean plate, leaving any rendered fat in the pot.
5. Reduce heat to medium and add diced onion, cooking until translucent and lightly golden, about 6-8 minutes.
6. Add minced garlic and cook until fragrant, precisely 60 seconds to prevent burning.
7. Stir in tomato paste and cook until it darkens slightly, about 2 minutes.
8. Pour in beef broth while scraping the bottom vigorously to release all browned bits.
9. Return the seared beef and any accumulated juices to the pot along with Worcestershire sauce and dried thyme.
10. Bring the liquid to a gentle simmer, then reduce heat to low, cover tightly, and cook for 1 hour and 45 minutes.
11. Add carrot rounds and potato cubes, submerging them in the cooking liquid.
12. Cover again and continue cooking until vegetables are fork-tender and beef shreds easily with a fork, about 45 more minutes.

Oh, the transformation is remarkable—each cube becomes impossibly tender while maintaining its shape, steeped in the rich, savory broth that clings to the vegetables. Serve this over creamy polenta or with crusty bread to soak up every last drop, letting the deep beef flavor and subtle herbal notes comfort you completely.

Classic Beef and Barley Soup with Cubed Chuck Roast

Just now, as the afternoon light slants across my kitchen counter, I find myself drawn to the quiet ritual of preparing this soup, the way the beef and barley come together like old friends finding their way back to one another. There’s something deeply comforting about the slow simmer, the way it fills the house with a warmth that feels like a gentle embrace on a crisp autumn day.

Ingredients

– 1.5 lbs cubed chuck roast (trim excess fat for leaner soup)
– 1 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 carrots, sliced into ¼-inch rounds
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 8 cups beef broth (low-sodium preferred)
– 1 cup pearl barley, rinsed
– 1 tsp dried thyme
– 2 bay leaves
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper

Instructions

1. Pat the cubed chuck roast dry with paper towels to ensure a good sear.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches if needed, and sear until browned on all sides, approximately 4-5 minutes per batch.
4. Transfer the seared beef to a clean plate, leaving any drippings in the pot.
5. Reduce heat to medium and add diced onion, cooking until translucent and lightly golden, about 6-7 minutes.
6. Stir in carrots and celery, cooking until slightly softened, about 4 minutes.
7. Add minced garlic and cook until fragrant, 30-45 seconds.
8. Pour in beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Return the seared beef and any accumulated juices to the pot.
10. Stir in rinsed barley, dried thyme, bay leaves, salt, and pepper.
11. Bring the soup to a boil over high heat, then immediately reduce to a low simmer.
12. Cover and simmer gently for 1 hour and 15 minutes, until barley is tender and beef is fork-tender.
13. Remove bay leaves before serving.

Oh, the finished soup settles into something truly special—the barley plumps into tender pearls that burst with rich broth, while the beef melts away at the slightest pressure of a spoon. I love serving it in deep bowls with a crusty loaf for dipping, or sometimes topping it with a sprinkle of fresh parsley for a bright contrast to the deep, earthy flavors.

Tender Cubed Chuck Roast Stroganoff

Musing on the way autumn light slants through the kitchen window, I find myself drawn to dishes that cradle comfort in every bite—like this tender cubed chuck roast stroganoff that simmers patiently until the meat falls apart at the slightest nudge.

Ingredients

– 2 lbs chuck roast, cut into 1-inch cubes (trim excess fat for leaner results)
– 1 large yellow onion, thinly sliced (Vidalia adds subtle sweetness)
– 8 oz cremini mushrooms, sliced (white mushrooms work too)
– 3 cloves garlic, minced
– 2 cups beef broth (low-sodium preferred)
– 1 cup sour cream, room temperature (to prevent curdling)
– 2 tbsp all-purpose flour
– 3 tbsp unsalted butter (or olive oil for dairy-free)
– 1 tbsp Worcestershire sauce
– 12 oz wide egg noodles
– 1 tsp paprika
– Fresh parsley, chopped (for garnish)

Instructions

1. Pat chuck roast cubes dry with paper towels to ensure even browning.
2. Heat a Dutch oven over medium-high heat for 2 minutes until a water droplet sizzles.
3. Melt 1 tablespoon butter, then sear beef in a single layer for 4 minutes per side until deeply browned.
4. Transfer beef to a plate, leaving drippings in the pot.
5. Reduce heat to medium and sauté onions for 6 minutes until translucent.
6. Add mushrooms and cook for 8 minutes until they release liquid and edges brown.
7. Stir in garlic and paprika, cooking for 1 minute until fragrant.
8. Sprinkle flour over vegetables, stirring constantly for 2 minutes to coat.
9. Pour in beef broth and Worcestershire sauce, scraping browned bits from the pot bottom.
10. Return beef and accumulated juices to the pot, bringing liquid to a gentle simmer.
11. Cover and cook on low heat for 2 hours until beef is fork-tender.
12. Meanwhile, cook egg noodles according to package directions until al dente.
13. Remove stew from heat and stir in sour cream until fully incorporated.
14. Drain noodles and toss with remaining 2 tablespoons butter.
15. Divide noodles among bowls and ladle stroganoff over top.
16. Garnish with fresh parsley.
Clouds of steam carry the scent of seared beef and earthy mushrooms as you spoon through tender noodles. Each cube of chuck roast collapses into the silky sauce, while the parsley adds a bright counterpoint to the rich, slow-simmered depths—try serving it over mashed potatoes for a comforting twist.

Flavorful Barbecue Cubed Chuck Skewers

Vaguely, the scent of charcoal and sizzling meat drifts through my memory, calling me back to those slow summer evenings when time seemed to stretch like taffy, and the simple act of threading meat onto skewers felt like a quiet meditation.

Ingredients

– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1/2 cup ketchup
– 1/4 cup apple cider vinegar
– 3 tbsp brown sugar
– 2 tbsp Worcestershire sauce
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper, adjust to heat preference
– 1 tbsp olive oil, or any neutral oil
– 8-10 wooden skewers, soaked in water for 30 minutes

Instructions

1. Soak 8-10 wooden skewers in water for 30 minutes to prevent burning.
2. Cut 2 lbs beef chuck roast into uniform 1-inch cubes, trimming excess fat for even cooking.
3. In a medium bowl, whisk together 1/2 cup ketchup, 1/4 cup apple cider vinegar, 3 tbsp brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper until smooth.
4. Add beef cubes to the marinade, tossing gently to coat each piece thoroughly.
5. Cover the bowl and refrigerate for at least 2 hours, or up to overnight for deeper flavor penetration.
6. Preheat grill to medium-high heat, approximately 400°F.
7. Thread 4-5 marinated beef cubes onto each soaked skewer, leaving small gaps between pieces.
8. Brush grill grates lightly with 1 tbsp olive oil to prevent sticking.
9. Place skewers on preheated grill and cook for 4-5 minutes until bottoms develop dark grill marks.
10. Flip skewers using tongs and cook another 4-5 minutes until internal temperature reaches 145°F for medium-rare.
11. Rest skewers on a clean plate for 3 minutes before serving to allow juices to redistribute. You’ll notice the meat firms slightly but remains tender when pierced.
Yes, the skewers emerge with a sticky, caramelized crust that gives way to remarkably juicy interiors—the chuck’s marbling melting into the smoky-sweet glaze. I love serving them over a cool cucumber salad or tucked into warm tortillas with pickled onions for a textural contrast that makes each bite sing.

Rich Cubed Chuck Roast Beef Bourguignon

Holding this warm bowl feels like autumn itself has settled in my hands. There’s something deeply comforting about cubed chuck roast slowly transforming in red wine, each hour softening the meat into tender surrender. This beef bourguignon whispers of patience and simple pleasures, the kind that fills a quiet kitchen with gentle aromas.

Ingredients

– 2 lbs cubed chuck roast (trim excess fat for cleaner flavor)
– 3 tbsp olive oil (or any neutral high-heat oil)
– 1 large yellow onion, diced
– 2 carrots, sliced into ½-inch rounds
– 3 cloves garlic, minced
– 2 cups dry red wine (burgundy or pinot noir work beautifully)
– 2 cups beef broth (low-sodium preferred)
– 2 tbsp tomato paste
– 1 tbsp all-purpose flour
– 1 tsp fresh thyme leaves (or ½ tsp dried)
– 1 bay leaf
– 8 oz cremini mushrooms, quartered
– 4 slices thick-cut bacon, chopped
– Salt and black pepper (season in layers throughout cooking)

Instructions

1. Pat cubed chuck roast completely dry with paper towels and season generously with salt and pepper on all sides.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering but not smoking.
3. Working in batches to avoid crowding, sear beef cubes for 3-4 minutes per side until deeply browned, transferring to a plate when finished.
4. Add chopped bacon to the same pot and cook for 5-7 minutes until crispy, then remove with a slotted spoon.
5. Reduce heat to medium and add diced onion to the bacon fat, cooking for 4 minutes until translucent.
6. Add carrots and cook for another 3 minutes until slightly softened.
7. Stir in minced garlic and cook for 45 seconds until fragrant but not browned.
8. Sprinkle flour over vegetables and cook for 1 minute while stirring constantly to form a paste.
9. Add tomato paste and cook for 1 more minute, stirring to coat everything.
10. Pour in red wine, scraping the bottom of the pot thoroughly to release all browned bits.
11. Simmer wine for 4 minutes until reduced by about one-third.
12. Return seared beef and any accumulated juices to the pot along with beef broth.
13. Add thyme and bay leaf, then bring to a gentle simmer.
14. Cover pot and transfer to a 325°F preheated oven for 2 hours and 15 minutes.
15. Meanwhile, heat remaining 1 tablespoon olive oil in a skillet over medium-high heat.
16. Add quartered mushrooms and cook for 6-8 minutes until browned and tender.
17. Remove stew from oven after cooking time and stir in cooked mushrooms and crispy bacon.
18. Return to oven uncovered for final 15 minutes to meld flavors.
19. Remove bay leaf before serving.

The beef becomes so tender it nearly dissolves on the tongue, while the wine reduces to a glossy, deep sauce that clings to each vegetable. I love serving this over creamy polenta, where the cornmeal absorbs the rich juices, or with crusty bread for dipping into that beautiful burgundy liquid.

Slow-Cooked Cubed Chuck Beef Tacos

Just thinking about how some of the coziest meals come from the simplest ingredients, slowly transformed over hours into something deeply comforting and rich with flavor. These tacos begin with humble chuck beef, patiently simmered until it practically melts at the touch of a fork. It’s the kind of meal that fills the kitchen with warmth and invites you to slow down, to savor each tender bite wrapped in a soft tortilla.

Ingredients

– 2 lbs chuck beef, cut into 1-inch cubes (trim excess fat for leaner results)
– 1 large yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced (or 1 tbsp pre-minced)
– 1 tbsp olive oil (or any neutral oil like avocado)
– 1 cup beef broth (low-sodium preferred)
– 2 tbsp tomato paste
– 1 tbsp chili powder (adjust for more heat)
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp salt (add more after cooking if needed)
– 1/4 tsp black pepper
– 8 small flour tortillas (corn tortillas for gluten-free)
– 1/2 cup fresh cilantro, chopped (omit if you dislike)
– 1 lime, cut into wedges

Instructions

1. Pat the chuck beef cubes dry with paper towels to ensure even browning.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add beef cubes in a single layer, working in batches if needed to avoid overcrowding.
4. Sear beef for 3–4 minutes per side until deeply browned, turning with tongs.
5. Transfer seared beef to a slow cooker insert using a slotted spoon.
6. Reduce skillet heat to medium and add diced onion, sautéing for 5 minutes until translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add tomato paste, chili powder, cumin, oregano, salt, and pepper, stirring for 30 seconds to toast spices.
9. Pour in beef broth, scraping the skillet bottom to lift any browned bits.
10. Transfer the skillet mixture to the slow cooker, pouring it over the beef.
11. Cover the slow cooker and cook on low for 7–8 hours until beef shreds easily with a fork.
12. Warm flour tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
13. Use two forks to shred the beef directly in the slow cooker, mixing it with the juices.
14. Spoon shredded beef into warmed tortillas, topping with chopped cilantro and a squeeze of lime.

Finally, the beef falls apart with a gentle press, its richness balanced by the bright lime and fresh cilantro. Serve these tacos with a side of black beans or crumbled cotija cheese for extra creaminess, letting the tender texture and deep spices linger in every bite.

Spicy Cubed Chuck Roast Curry

Perhaps there’s something quietly comforting about transforming a humble cut of beef into a dish that warms both the kitchen and the soul. Picture this: tender cubes of chuck roast, slowly simmered in a fragrant, spicy curry that fills your home with an aroma promising coziness and depth. It’s the kind of meal that invites you to pause, to savor each bite as the spices unfold on your tongue, reminding you that good things often take time.

Ingredients

– 2 lbs chuck roast, cut into 1-inch cubes (trim excess fat for a leaner curry)
– 2 tbsp vegetable oil (or any neutral oil with a high smoke point)
– 1 large yellow onion, finely chopped (sweet varieties add a subtle depth)
– 4 cloves garlic, minced (fresh garlic yields the best flavor)
– 1 tbsp fresh ginger, grated (peel it easily with a spoon)
– 2 tbsp curry powder (toast it briefly for enhanced aroma)
– 1 tsp cayenne pepper (reduce to ½ tsp for a milder heat)
– 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted add a smoky note)
– 1 cup beef broth (low-sodium lets you control the salt)
– 1 cup full-fat coconut milk (shake the can well before using)
– 1 tsp salt (adjust later if needed)
– ½ tsp black pepper, freshly ground (for a brighter kick)
– Fresh cilantro, chopped (for garnish, adds a fresh contrast)

Instructions

1. Pat the chuck roast cubes completely dry with paper towels to ensure a good sear.
2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches to avoid overcrowding, and sear for 3–4 minutes per side until deeply browned.
4. Transfer the seared beef to a clean plate, leaving any rendered fat in the pot.
5. Reduce the heat to medium and add the chopped onion, sautéing for 5–7 minutes until softened and translucent.
6. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
7. Sprinkle the curry powder and cayenne pepper over the onion mixture, toasting for 30 seconds to release their oils and deepen the flavor.
8. Pour in the diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
9. Return the seared beef and any accumulated juices to the pot, stirring to coat everything in the tomato-spice base.
10. Add the beef broth, coconut milk, salt, and black pepper, bringing the mixture to a gentle simmer.
11. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 2 hours, stirring occasionally to prevent sticking.
12. After 2 hours, uncover and simmer for another 15–20 minutes to allow the sauce to thicken slightly.
13. Taste and adjust seasoning if desired, then remove from heat.
14. Garnish with fresh cilantro just before serving.
The curry settles into a rich, velvety sauce that clings to each fork-tender piece of beef, with the heat from the cayenne building slowly rather than overwhelming. Try serving it over a bed of fluffy jasmine rice to soak up every last drop, or spoon it into warm naan bread for a comforting, hands-on meal that feels like a quiet celebration.

Garlic Herb Cubed Chuck Pot Pie

Lately, I’ve found myself craving the kind of meal that feels like a warm embrace on a quiet evening, something that fills the kitchen with comforting aromas and rewards patience with deep, layered flavors. This garlic herb cubed chuck pot pie is exactly that—a humble yet deeply satisfying creation that transforms simple ingredients into something truly special through slow, gentle cooking.

Ingredients

– 2 lbs beef chuck roast, cut into 1-inch cubes
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 carrots, peeled and sliced into ½-inch rounds
– 2 celery stalks, chopped
– 4 cloves garlic, minced
– ¼ cup all-purpose flour
– 2 cups beef broth
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 cup frozen peas
– 1 sheet store-bought puff pastry, thawed
– 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat the beef chuck cubes completely dry with paper towels to ensure proper browning.
3. Heat olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering.
4. Sear the beef cubes in a single layer, working in batches if necessary, until deeply browned on all sides, about 3-4 minutes per side.
5. Transfer the seared beef to a clean plate, leaving any rendered fat in the pot.
6. Add diced onion, carrots, and celery to the pot, sautéing until the onions turn translucent, about 5-7 minutes.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Sprinkle the flour over the vegetables, stirring constantly to coat and cook off the raw flour taste, about 2 minutes.
9. Gradually pour in beef broth while scraping up any browned bits from the bottom of the pot.
10. Return the seared beef and any accumulated juices to the pot.
11. Stir in dried thyme and rosemary, then bring the mixture to a gentle simmer.
12. Cover the pot and transfer it to the preheated oven, baking for 1 hour and 30 minutes until the beef is fork-tender.
13. Remove the pot from the oven and stir in frozen peas until evenly distributed.
14. Roll out the thawed puff pastry sheet to fit the top of your Dutch oven.
15. Brush the rim of the pot with beaten egg wash to help the pastry adhere.
16. Drape the puff pastry over the filling, pressing it gently against the edges.
17. Brush the entire pastry surface with egg wash for golden browning.
18. Cut 3-4 small slits in the pastry to allow steam to escape during baking.
19. Return the uncovered pot to the oven and bake for 20-25 minutes until the pastry is puffed and golden brown.
20. Let the pot pie rest for 10 minutes before serving to allow the filling to thicken slightly.

Perfectly flaky pastry gives way to the most tender beef that practically melts at the touch of a fork, while the garlic and herbs weave through every bite with earthy warmth. I love serving individual portions in shallow bowls, where the rich gravy pools around the vegetables, making each spoonful a complete taste of comfort.

Tangy Cubed Chuck Roast with Vegetables

Zestfully remembering how my grandmother would fill her kitchen with the scent of slow-cooked comfort, I find myself returning to this simple cubed chuck roast recipe whenever autumn’s chill settles in. There’s something deeply satisfying about watching the vegetables soften and the meat become fork-tender over hours of gentle simmering.

Ingredients

– 2 pounds chuck roast, cut into 1-inch cubes
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, chopped into 1-inch pieces
– 3 carrots, peeled and cut into 1-inch chunks
– 2 celery stalks, cut into 1-inch pieces
– 3 cloves garlic, minced
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 teaspoon salt
– ½ teaspoon black pepper

Instructions

1. Pat the cubed chuck roast completely dry with paper towels.
2. Season all sides of the meat evenly with salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers.
4. Working in two batches to avoid crowding, brown the meat cubes for 3-4 minutes per side until deeply caramelized.
5. Transfer all browned meat to a clean plate, leaving any rendered fat in the pot.
6. Add chopped onion to the hot fat and cook for 5 minutes until translucent.
7. Stir in carrots and celery, cooking for another 4 minutes until slightly softened.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Mix in tomato paste and cook for 2 minutes until it darkens slightly in color.
10. Pour in beef broth, using a wooden spoon to scrape up all the browned bits from the bottom.
11. Stir in Worcestershire sauce, dried thyme, and the bay leaf.
12. Return the browned meat and any accumulated juices to the pot.
13. Bring the liquid to a gentle simmer, then reduce heat to low.
14. Cover the Dutch oven and cook for 2.5 hours at a maintained low simmer.
15. Remove the lid and continue cooking uncovered for 30 minutes to thicken the sauce.
16. Discard the bay leaf before serving.

Lusciously tender chunks of beef practically melt against the slight resistance of softened vegetables, while the tangy sauce clings to each component. Consider serving this over creamy polenta to soak up every last drop of the rich cooking liquid, or spoon it into shallow bowls with crusty bread for dipping.

Melt-in-Your-Mouth Cubed Chuck Roast Casserole

Remembering how my grandmother would fill her kitchen with warmth on chilly afternoons, I find myself drawn to recipes that transform humble cuts into something truly special. This cubed chuck roast casserole has become my autumn companion, a dish that simmers patiently while the world outside grows quiet and still.

Ingredients

– 2 pounds chuck roast, cut into 1-inch cubes (trim excess fat for tenderness)
– 2 tablespoons olive oil (or any neutral oil with high smoke point)
– 1 large yellow onion, diced (about 2 cups)
– 3 cloves garlic, minced
– 4 medium carrots, sliced into ½-inch rounds
– 1½ cups beef broth (low-sodium preferred)
– 1 cup red wine (such as Cabernet, or substitute with additional broth)
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– 2 bay leaves
– 1½ teaspoons kosher salt
– ½ teaspoon black pepper
– 2 tablespoons all-purpose flour (for thickening)

Instructions

1. Pat the cubed chuck roast completely dry with paper towels to ensure proper browning.
2. Season all sides of the meat evenly with kosher salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Working in two batches to avoid crowding, sear the meat cubes until deeply browned on all sides, approximately 4-5 minutes per batch.
5. Transfer all seared meat to a clean plate, leaving any rendered fat in the pot.
6. Reduce heat to medium and add diced onion, cooking until translucent and slightly golden, about 6 minutes.
7. Add minced garlic and cook until fragrant, stirring constantly for 1 minute.
8. Sprinkle flour over the onion mixture and cook while stirring for 2 minutes to form a roux.
9. Whisk in beef broth gradually until the mixture becomes smooth and slightly thickened.
10. Stir in red wine, tomato paste, dried thyme, and bay leaves until fully incorporated.
11. Return the seared meat and any accumulated juices back to the Dutch oven.
12. Add sliced carrots, ensuring they’re submerged in the liquid.
13. Bring the mixture to a gentle simmer, then immediately reduce heat to low.
14. Cover tightly with a lid and cook for 2½ hours at a maintained gentle simmer, stirring once halfway through.
15. Remove the lid and continue cooking uncovered for 30 minutes to allow the sauce to reduce and thicken.
16. Discard bay leaves before serving. During those final uncovered minutes, the sauce transforms into a rich glaze that clings to each tender cube. Deeply savory with subtle herbal notes, this casserole begs to be spooned over creamy polenta or nestled beside buttery mashed potatoes, the meat yielding completely at the slightest pressure of your fork.

Peppercorn-Crusted Cubed Chuck Roast Medallions

Evenings like this call for something substantial yet comforting, the kind of meal that fills the kitchen with warmth and promises satisfaction with every tender bite. I find myself drawn to simple cuts transformed through patience and care, like this peppercorn-crusted cubed chuck roast, which turns humble ingredients into something quietly special. There’s a gentle rhythm to preparing it, a slow unfolding of flavors that feels like a small, personal ritual.

Ingredients

– 2 lbs chuck roast, cut into 1-inch cubes (trim excess fat for tenderness)
– 2 tbsp whole black peppercorns, coarsely crushed (freshly crushed for maximum aroma)
– 1 tsp kosher salt (adjust if using fine salt)
– 2 tbsp olive oil (or any neutral high-heat oil)
– 1 cup low-sodium beef broth (adds depth without overpowering)
– 2 tbsp unsalted butter (for richness at the end)
– 2 cloves garlic, minced (fresh for best flavor)

Instructions

1. Pat the cubed chuck roast completely dry with paper towels to ensure a crisp sear.
2. In a medium bowl, toss the beef cubes with kosher salt and coarsely crushed black peppercorns until evenly coated.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Arrange the beef cubes in a single layer in the skillet, working in batches if needed to avoid crowding.
5. Sear the beef for 3–4 minutes per side until a deep brown crust forms, turning with tongs for even coloring.
6. Reduce the heat to medium and add minced garlic, sautéing for 1 minute until fragrant but not browned.
7. Pour in the beef broth, scraping the bottom of the skillet to lift any browned bits for added flavor.
8. Simmer uncovered for 25–30 minutes, stirring occasionally, until the liquid reduces by half and the beef is fork-tender.
9. Remove the skillet from heat and swirl in unsalted butter until it melts into a glossy sauce.
10. Let the medallions rest in the skillet for 5 minutes to allow the juices to redistribute. Soft and yielding, the medallions carry a bold peppery crust that gives way to richly savory, melt-in-your-mouth tenderness. Serve them over creamy polenta to soak up the pan sauce, or alongside roasted root vegetables for a cozy, autumnal plate that feels both rustic and refined.

Conclusion

Outstanding cubed chuck roast possibilities await in this collection! From comforting stews to elegant dinners, these recipes transform budget-friendly beef into memorable meals. We hope you found inspiration for your next kitchen adventure. Try your favorites, share which recipes you loved in the comments below, and don’t forget to pin this article to your Pinterest boards for easy reference. Happy cooking!