18 Mouthwatering Recipes for Chuck Roast Perfection

There’s something magical about chuck roast—it transforms from a humble cut into the most tender, flavorful comfort food with just a little time and love. Whether you’re craving classic pot roast, hearty stews, or creative new twists, we’ve gathered 18 mouthwatering recipes that guarantee chuck roast perfection. Get ready to fall in love with this versatile cut all over again—your next favorite dinner awaits!

Classic Braised Chuck Roast with Vegetables

Kick your weeknight dinner game up a notch with this melt-in-your-mouth chuck roast. Transform tough beef into fork-tender perfection with minimal effort. Your slow cooker does all the heavy lifting while you reap the delicious rewards.

Ingredients

• 3 lbs beef chuck roast
• 2 tbsp olive oil (or any neutral oil)
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 large carrots, cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch pieces
• 2 lbs Yukon Gold potatoes, quartered
• 2 cups beef broth (low-sodium preferred)
• 1 cup red wine (substitute with extra broth if needed)
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and black pepper (be generous with seasoning)

Instructions

1. Pat the chuck roast completely dry with paper towels.
2. Season all sides generously with salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the roast for 4-5 minutes per side until deeply browned.
5. Transfer the seared roast to a plate.
6. Add chopped onion to the hot pot and cook for 3 minutes until softened.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in tomato paste and cook for 1 minute to deepen flavor.
9. Pour in red wine, scraping up all the browned bits from the bottom.
10. Add beef broth, dried thyme, smoked paprika, and bay leaf.
11. Return the seared roast to the pot, nestling it into the liquid.
12. Arrange carrots, celery, and potatoes around the roast.
13. Bring the liquid to a gentle simmer.
14. Cover the pot and reduce heat to maintain a low simmer.
15. Braise for 3-4 hours until the beef shreds easily with a fork.
16. Remove the bay leaf before serving.

Tender beef practically melts apart at the slightest touch of your fork. Rich, savory juices soak into every vegetable, creating layers of deep flavor. Shred the leftovers for incredible sandwiches or tacos the next day—this roast only gets better with time.

Slow-Cooked BBQ Chuck Roast Sliders

Every slow-cooked masterpiece starts with quality beef. Elevate your slider game with this fork-tender chuck roast that practically shreds itself after hours in savory BBQ bliss. Get ready for the most requested game-day recipe you’ll ever make.

Ingredients

– 3 lbs beef chuck roast (look for good marbling)
– 1 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1 cup beef broth (low-sodium preferred)
– 1 cup BBQ sauce (your favorite brand)
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 12 slider buns (brioche works great)
– 1 cup coleslaw (store-bought or homemade)

Instructions

1. Pat the chuck roast completely dry with paper towels and season all sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chuck roast for 4-5 minutes per side until deeply browned, creating a flavorful crust.
4. Transfer the seared roast to your slow cooker insert.
5. Add sliced onions and minced garlic to the same skillet, cooking for 3 minutes until slightly softened.
6. Pour beef broth into the skillet, scraping up all the browned bits from the bottom.
7. Add BBQ sauce, brown sugar, Worcestershire sauce, and smoked paprika to the skillet, stirring to combine.
8. Pour the entire sauce mixture over the chuck roast in the slow cooker.
9. Cover and cook on LOW for 8 hours or HIGH for 5 hours until the meat falls apart easily with a fork.
10. Remove the roast from the slow cooker and shred completely using two forks, discarding any large fat pieces.
11. Skim excess fat from the sauce in the slow cooker using a spoon or fat separator.
12. Return shredded meat to the sauce, stirring to coat thoroughly.
13. Toast slider buns lightly in a 350°F oven for 3-4 minutes until warm and slightly crisp.
14. Spoon generous portions of BBQ beef onto the bottom halves of toasted buns.
15. Top each slider with 1-2 tablespoons of coleslaw for crunch and freshness.
16. Cap with the top bun halves and serve immediately. Zero effort yields maximum flavor with meat so tender it melts on your tongue. The tangy BBQ sauce soaks into every nook of the shredded beef while the cool coleslaw provides the perfect textural contrast. Serve these sliders with pickle spears and extra sauce for dipping, or pile the leftover meat onto baked potatoes for an easy next-day meal.

Herb-Crusted Chuck Roast with Gravy

Elevate your Sunday dinner game with this herb-crusted chuck roast. Sear it until golden, then slow-roast until fork-tender. The rich gravy makes every bite unforgettable.

Ingredients

– 3-4 lb chuck roast
– 2 tbsp olive oil (or any neutral oil)
– 3 tbsp fresh rosemary, chopped
– 2 tbsp fresh thyme leaves
– 4 garlic cloves, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 cup beef broth
– 2 tbsp all-purpose flour
– 1/4 cup red wine (optional, adds depth)

Instructions

1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels for better browning.
3. Rub olive oil evenly over all sides of the roast.
4. Mix rosemary, thyme, garlic, salt, and pepper in a small bowl.
5. Press the herb mixture firmly onto all surfaces of the roast.
6. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
7. Sear the roast for 4-5 minutes per side until deeply browned.
8. Transfer the entire skillet to the preheated oven.
9. Roast for 2.5-3 hours until internal temperature reaches 195°F.
10. Remove the roast from the skillet and let rest on a cutting board for 15 minutes.
11. Place the skillet with drippings over medium heat on the stovetop.
12. Sprinkle flour into the drippings and whisk constantly for 1 minute.
13. Slowly pour in beef broth while whisking to prevent lumps.
14. Add red wine if using and simmer for 3-4 minutes until thickened.
15. Slice the roast against the grain into 1/2-inch thick pieces.

Amazingly tender meat flakes apart with just a fork. The crispy herb crust gives way to juicy, deeply flavorful beef. Serve over creamy mashed potatoes or shred for epic sandwiches the next day.

Italian-Style Pot Roast with Tomatoes

Nailing that cozy Italian comfort just got easier. Transform your chuck roast into a rich, tomatoey masterpiece that falls apart with a fork. Your slow cooker does all the heavy lifting while you reap the delicious rewards.

Ingredients

– 3 lb chuck roast
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, sliced
– 4 garlic cloves, minced
– 1 cup beef broth
– 1 (28 oz) can crushed tomatoes
– 1 tbsp Italian seasoning
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp tomato paste
– 1 tbsp balsamic vinegar

Instructions

1. Pat the chuck roast completely dry with paper towels.
2. Season all sides of the roast evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the roast for 4-5 minutes per side until deeply browned.
5. Transfer the seared roast to your slow cooker insert.
6. Add sliced onions to the same skillet and cook for 3 minutes until softened.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Add tomato paste and cook for 1 minute while stirring constantly.
9. Pour in beef broth, scraping up all the browned bits from the skillet bottom.
10. Transfer the skillet contents to the slow cooker over the roast.
11. Pour crushed tomatoes and balsamic vinegar over the roast.
12. Sprinkle Italian seasoning evenly over the top.
13. Cover and cook on LOW for 8 hours or HIGH for 5 hours.
14. Remove the roast to a cutting board and let rest for 10 minutes.
15. Shred the meat using two forks, discarding any large fat pieces.
16. Skim excess fat from the surface of the cooking liquid.
17. Return shredded meat to the slow cooker and stir to combine.
18. Serve immediately over polenta or mashed potatoes.
A fork-tender texture meets bold tomato richness in every bite. The chuck roast absorbs all those Italian flavors while staying incredibly moist. Try stuffing this into crusty rolls for next-level sandwiches, or serve over creamy polenta to soak up every drop of that incredible sauce.

Asian-Inspired Chuck Roast Stir Fry

Just when you thought chuck roast was only for slow cooking, this stir-fry flips the script. Juicy, tender beef meets vibrant veggies in a savory-sweet sauce that comes together in minutes. Perfect for busy weeknights when you crave big flavor without the wait.

Ingredients

• 1.5 lbs chuck roast, thinly sliced against the grain (freeze for 15 minutes first for easier slicing)
• 2 tbsp vegetable oil, or any neutral high-heat oil
• 1 large bell pepper, sliced into strips (any color works)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce, low-sodium preferred
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 2 green onions, sliced for garnish
• 1 tsp sesame seeds for garnish

Instructions

1. Pat the sliced chuck roast completely dry with paper towels to ensure a good sear.
2. Heat vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
3. Add chuck roast slices in a single layer, working in batches if needed to avoid overcrowding.
4. Sear beef for 2-3 minutes per side until deeply browned but not cooked through.
5. Remove beef from skillet and set aside on a clean plate.
6. Add bell pepper and onion to the same skillet, cooking for 3-4 minutes until slightly softened.
7. Push vegetables to one side and add garlic and ginger to the empty space, cooking for 30 seconds until fragrant.
8. Whisk together soy sauce, hoisin sauce, rice vinegar, and sesame oil in a small bowl.
9. Pour sauce mixture into the skillet, stirring to combine with vegetables.
10. Return beef and any accumulated juices to the skillet, tossing to coat everything in sauce.
11. Create a cornstarch slurry by mixing cornstarch with 2 tablespoons water until smooth.
12. Drizzle slurry into the skillet while stirring constantly to thicken the sauce, about 1 minute.
13. Cook for 1-2 more minutes until sauce coats the back of a spoon and beef is cooked to medium.
14. Remove from heat and garnish with sliced green onions and sesame seeds.

Perfectly tender beef with crisp-tender vegetables creates incredible texture contrast in every bite. The savory-sweet sauce clings to every ingredient, making each forkful burst with umami richness. Serve over steamed rice or stuff into warm tortillas for an unexpected fusion twist that’ll have everyone asking for seconds.

Chuck Roast Tacos with Spicy Slaw

Perfect your taco night with this slow-cooked masterpiece. Transform that humble chuck roast into tender, flavor-packed shreds. Pile it high with spicy slaw for that crunch-heat balance we crave.

Ingredients

• 3 lb chuck roast
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 cup beef broth
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 14 oz can diced tomatoes
• 3 cups shredded cabbage
• 1 jalapeño, thinly sliced (remove seeds for less heat)
• 1/4 cup mayonnaise
• 1 lime, juiced
• 1 tsp hot sauce
• 12 corn tortillas
• Fresh cilantro for garnish

Instructions

1. Pat the chuck roast completely dry with paper towels.
2. Season all sides generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the chuck roast for 4-5 minutes per side until deeply browned.
5. Remove the roast and set aside on a plate.
6. Add sliced onion to the pot and cook for 5 minutes until softened.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in chili powder, cumin, and smoked paprika until spices are toasted.
9. Pour in beef broth, scraping up all the browned bits from the bottom.
10. Add apple cider vinegar, brown sugar, and diced tomatoes with their juices.
11. Return the seared chuck roast to the pot, nestling it into the liquid.
12. Bring to a simmer, then cover and transfer to a 300°F oven.
13. Braise for 3-4 hours until the meat shreds easily with a fork.
14. Remove the roast from the pot and shred using two forks.
15. Skim excess fat from the cooking liquid, then mix some back into the shredded meat.
16. Combine shredded cabbage, jalapeño, mayonnaise, lime juice, and hot sauce in a bowl.
17. Let the slaw rest for 15 minutes to allow flavors to meld.
18. Warm corn tortillas directly over a gas flame for 30 seconds per side.
19. Assemble tacos with shredded beef, spicy slaw, and fresh cilantro.

Velvety shredded beef melts against the crisp, spicy slaw in every bite. The slow-braised chuck roast delivers deep, complex flavors that elevate simple tortillas. Serve these immediately with extra lime wedges for squeezing over the top.

Garlic and Rosemary Infused Chuck Roast

Forget boring Sunday roasts. Fire up your oven for this garlic-rosemary chuck roast that transforms tough cuts into tender perfection. Follow these steps for fall-apart beef that’ll have everyone asking for seconds.

Ingredients

– 3-4 lb chuck roast
– 6 garlic cloves, thinly sliced
– 3 tbsp fresh rosemary, chopped
– 2 tbsp olive oil (or any neutral oil)
– 1 cup beef broth
– 1 large onion, roughly chopped
– 2 carrots, cut into 2-inch chunks
– 2 tsp kosher salt
– 1 tsp black pepper
– 1 tbsp Worcestershire sauce

Instructions

1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels—this ensures better browning.
3. Use a sharp knife to make ½-inch deep slits all over the roast’s surface.
4. Insert garlic slices and rosemary sprigs into the slits, distributing evenly.
5. Rub the entire roast with olive oil, coating all sides.
6. Season aggressively with kosher salt and black pepper on all surfaces.
7. Heat a large Dutch oven over medium-high heat for 2 minutes until hot.
8. Sear the roast for 4-5 minutes per side until deeply browned—don’t rush this step for maximum flavor.
9. Remove the roast and add onions and carrots to the pot.
10. Cook vegetables for 5 minutes until slightly softened.
11. Pour in beef broth and Worcestershire sauce, scraping up all the browned bits from the bottom.
12. Return the roast to the pot, nestling it among the vegetables.
13. Cover tightly with a lid and transfer to the preheated oven.
14. Roast for 3-3.5 hours until the meat shreds easily with a fork.
15. Let the roast rest for 15 minutes before slicing—this allows juices to redistribute.

That slow-cooked chuck roast yields incredibly tender, pull-apart texture with deep garlic and herbal notes. Transform leftovers into epic sandwiches or shred over creamy polenta for next-level comfort food.

Chuck Roast Chili with Beans

Perfect for crisp fall evenings, this hearty chuck roast chili transforms tough beef into meltingly tender bites. Packed with beans and bold spices, it’s the ultimate one-pot comfort food that simmers all afternoon while you relax.

Ingredients

– 2 lbs chuck roast, cut into 1-inch cubes (trim excess fat)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth
– 2 (15 oz) cans kidney beans, drained and rinsed (or pinto beans)
– 1 tsp salt
– ½ tsp black pepper
– Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions

1. Pat chuck roast cubes completely dry with paper towels—this ensures a proper sear.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear beef cubes in a single layer for 3-4 minutes per side until deeply browned (work in batches to avoid steaming).
4. Transfer seared beef to a clean plate, leaving drippings in the pot.
5. Add diced onion to the hot pot and sauté for 5 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Sprinkle chili powder, cumin, and smoked paprika over onions, toasting spices for 30 seconds to intensify flavor.
8. Pour in crushed tomatoes, scraping any browned bits from the pot bottom.
9. Return seared beef and any accumulated juices to the pot.
10. Add beef broth, salt, and black pepper, stirring to combine.
11. Bring chili to a simmer, then reduce heat to low and cover with a lid slightly ajar.
12. Simmer gently for 2.5 hours, stirring occasionally to prevent sticking.
13. Stir in drained kidney beans and continue simmering uncovered for 30 more minutes.
14. Skim excess fat from the surface with a spoon before serving.
Hearty chunks of beef practically dissolve on your tongue while beans add creamy contrast to the rich, tomatoey base. Serve over cornbread waffles for a textural twist, or load it up with cool sour cream to balance the smoky heat.

Savory Chuck Roast Beef Stroganoff

Kick your weeknight dinner game up a notch with this savory chuck roast beef stroganoff. Transform tough chuck roast into melt-in-your-mouth perfection that’ll have everyone asking for seconds. This comfort food classic gets a major upgrade with slow-cooked beef and creamy mushroom sauce.

Ingredients

– 2 lbs chuck roast, cut into 1-inch cubes (trim excess fat for better texture)
– 1 tbsp olive oil (or any neutral oil with high smoke point)
– 1 large yellow onion, diced (about 1½ cups)
– 8 oz cremini mushrooms, sliced (white mushrooms work too)
– 3 cloves garlic, minced (about 1 tbsp)
– 2 tbsp tomato paste
– 1 cup beef broth (low-sodium preferred)
– 1 cup sour cream (full-fat for creamiest results)
– 2 tbsp Worcestershire sauce
– 1 tsp paprika (smoked paprika adds depth)
– 12 oz egg noodles
– Fresh parsley for garnish (optional but recommended)

Instructions

1. Pat beef cubes completely dry with paper towels—this ensures proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear beef cubes in a single layer for 3-4 minutes per side until deeply browned.
4. Remove beef from pot and set aside, leaving about 1 tablespoon of drippings.
5. Add diced onions to the pot and cook for 5 minutes until translucent.
6. Stir in sliced mushrooms and cook for 6-7 minutes until they release their liquid.
7. Add minced garlic and cook for 1 minute until fragrant—don’t let it burn.
8. Mix in tomato paste and cook for 2 minutes until it darkens slightly.
9. Pour in beef broth, scraping up all the browned bits from the bottom.
10. Return seared beef to the pot along with any accumulated juices.
11. Stir in Worcestershire sauce and paprika until fully incorporated.
12. Bring mixture to a simmer, then reduce heat to low and cover.
13. Cook for 2 hours until beef is fork-tender, stirring occasionally.
14. Meanwhile, cook egg noodles according to package directions until al dente.
15. Remove stroganoff from heat and let cool for 5 minutes—this prevents curdling.
16. Stir in sour cream gradually until sauce becomes creamy and uniform.
17. Season with salt and pepper, tasting as you go for balance.
18. Serve stroganoff over cooked egg noodles and garnish with fresh parsley.

Melt-in-your-mouth beef chunks swim in a luxuriously creamy mushroom sauce that clings perfectly to every noodle. The slow-cooked chuck roast transforms into such tender perfection that it practically dissolves on your tongue. Try serving it over mashed potatoes instead of noodles for a decadent twist, or pack the leftovers for next-level lunchbox envy.

Balsamic Glazed Chuck Roast Delight

Kick your weeknight dinner game into high gear with this flavor-packed chuck roast. Transform that humble cut into a showstopping centerpiece with minimal effort. Get ready for the most tender, glazed perfection you’ll ever pull from your oven.

Ingredients

– 3 lb chuck roast
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper (freshly ground preferred)
– 1 cup beef broth (low sodium recommended)
– 1/2 cup balsamic vinegar
– 3 tbsp brown sugar
– 4 garlic cloves, minced
– 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
– 1 large yellow onion, sliced

Instructions

1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels.
3. Rub the roast evenly with kosher salt and black pepper on all surfaces.
4. Heat olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering.
5. Sear the chuck roast for 4-5 minutes per side until deeply browned.
6. Remove the roast from the pot and set aside on a plate.
7. Add sliced onion to the same pot and cook for 3 minutes until slightly softened.
8. Stir in minced garlic and cook for 30 seconds until fragrant.
9. Pour in beef broth to deglaze the pot, scraping up all the browned bits from the bottom.
10. Add balsamic vinegar, brown sugar, and chopped rosemary to the pot.
11. Return the seared chuck roast to the pot, nestling it into the liquid.
12. Cover the Dutch oven with its lid and transfer to the preheated oven.
13. Braise for 3 hours until the meat is fork-tender and easily shreds.
14. Remove the pot from the oven and transfer the roast to a cutting board.
15. Skim excess fat from the surface of the cooking liquid.
16. Bring the remaining liquid to a simmer on the stovetop over medium heat.
17. Reduce the sauce for 8-10 minutes until it thickens to a glaze consistency.
18. Slice the chuck roast against the grain into 1/2-inch thick pieces.
19. Brush the reduced balsamic glaze generously over the sliced meat.
20. Serve immediately with remaining glaze on the side.

Buttery soft meat practically melts under that sweet-tangy balsamic crust. Layer those glazed slices over creamy polenta or crusty bread to soak up every drop. This roast transforms into the ultimate comfort food that feels fancy enough for Sunday supper.

Chuck Roast and Mushrooms in Red Wine Sauce

Craving cozy comfort? This chuck roast transforms into fall-apart perfection. Red wine and mushrooms create a rich, savory sauce that’ll have everyone asking for seconds.

Ingredients

– 3 lb chuck roast
– 2 tbsp olive oil (or any neutral oil)
– 1 lb cremini mushrooms, sliced
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 2 cups dry red wine (like Cabernet)
– 2 cups beef broth
– 2 tbsp tomato paste
– 3 sprigs fresh thyme (or 1 tsp dried)
– 2 tbsp all-purpose flour
– Salt and black pepper (be generous with seasoning)

Instructions

1. Pat the chuck roast completely dry with paper towels.
2. Season all sides generously with salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the chuck roast for 4-5 minutes per side until deeply browned.
5. Remove the roast and set aside on a plate.
6. Add sliced mushrooms to the same pot and cook for 6-8 minutes until browned and their liquid evaporates.
7. Add diced onion and cook for 4 minutes until softened.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Sprinkle flour over the vegetables and cook for 1 minute while stirring constantly.
10. Pour in red wine, scraping up all the browned bits from the bottom.
11. Add beef broth, tomato paste, and thyme sprigs, stirring to combine.
12. Return the chuck roast to the pot along with any accumulated juices.
13. Bring the liquid to a gentle simmer, then cover and reduce heat to low.
14. Cook for 3-3.5 hours until the meat is fork-tender and easily shreds.
15. Remove the roast from the pot and let rest for 10 minutes before slicing.
16. Meanwhile, simmer the sauce uncovered for 10-15 minutes until slightly thickened.
17. Discard thyme sprigs and season the sauce with additional salt and pepper if needed.

Melt-in-your-mouth tender meat meets earthy mushrooms in a deeply savory wine reduction. Serve over creamy polenta or buttery mashed potatoes to soak up every drop of that luxurious sauce. Leftovers taste even better the next day as the flavors continue to develop.

Southwestern Chuck Roast with Bell Peppers

Get ready to transform your weeknight dinners with this flavor-packed chuck roast that practically cooks itself. Grab those bell peppers and let’s build layers of smoky, savory goodness that’ll have everyone asking for seconds.

Ingredients

• 3 lb chuck roast
• 2 tbsp olive oil (or avocado oil)
• 1 large yellow onion, sliced
• 3 bell peppers (mix colors), sliced
• 4 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to season

Instructions

1. Pat the chuck roast completely dry with paper towels—this ensures a perfect sear.
2. Season all sides generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the roast for 4-5 minutes per side until deeply browned.
5. Remove the roast and set aside on a plate.
6. Add sliced onions to the same pot and cook for 3 minutes until softened.
7. Add bell peppers and cook for another 4 minutes until slightly charred.
8. Stir in minced garlic and cook for 30 seconds until fragrant.
9. Sprinkle in chili powder, cumin, and smoked paprika, toasting for 1 minute to bloom the spices.
10. Pour in beef broth, scraping up all the browned bits from the bottom—this adds incredible depth.
11. Add the diced tomatoes with their juices.
12. Return the seared chuck roast to the pot, nestling it into the vegetables.
13. Bring the liquid to a simmer, then immediately reduce heat to low.
14. Cover and cook for 3-3.5 hours until the meat shreds easily with a fork.
15. Remove the roast to a cutting board and let rest for 10 minutes before shredding.
16. Skim any excess fat from the surface of the sauce if desired.
17. Return shredded meat to the pot and stir to combine with the vegetables and sauce.

Perfectly tender shreds of beef soak up that smoky southwestern spice blend, while the bell peppers maintain just enough crunch. Pile it high over creamy polenta or stuff into warm tortillas for next-level tacos that’ll disappear faster than you can say “seconds, please!”

Beer-Braised Chuck Roast with Onions

Zesty flavors meet cozy comfort in this beer-braised masterpiece. Transform tough chuck roast into fork-tender perfection with just one pot. Bold onions melt into a rich, savory gravy that’ll have everyone begging for seconds.

Ingredients

– 3 lbs chuck roast, cut into 4 large chunks (trim excess fat)
– 2 large yellow onions, thinly sliced (about 4 cups)
– 2 tbsp olive oil (or any neutral oil)
– 12 oz amber ale (substitute with beef broth if preferred)
– 4 garlic cloves, minced
– 1 tbsp tomato paste
– 2 tsp Worcestershire sauce
– 1 tsp dried thyme (fresh thyme works too)
– Salt and black pepper to taste

Instructions

1. Pat chuck roast chunks completely dry with paper towels and season generously with salt and pepper on all sides.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear chuck roast chunks in batches, cooking each side for 3-4 minutes until deeply browned—don’t crowd the pot.
4. Remove all meat from the pot and reduce heat to medium, leaving about 1 tablespoon of drippings.
5. Add sliced onions and cook for 8-10 minutes, stirring occasionally, until softened and golden brown.
6. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant—this deepens the flavor base.
7. Pour in amber ale, scraping up all the browned bits from the bottom of the pot with a wooden spoon.
8. Add Worcestershire sauce and dried thyme, then return the seared chuck roast to the pot in a single layer.
9. Bring liquid to a simmer, then immediately reduce heat to low and cover with a tight-fitting lid.
10. Braise for 2.5-3 hours, checking once halfway through—meat should be fork-tender when done.
11. Remove meat to a cutting board and let rest for 10 minutes while the sauce reduces slightly.
12. Skim excess fat from the surface of the sauce if desired, then season with additional salt and pepper.
13. Shred or slice the beef against the grain and return to the pot, stirring to coat in the onion gravy.
Final forkfuls feature melt-in-your-mouth beef that practically dissolves between layers of sweet, caramelized onions. For ultimate comfort, pile this over creamy mashed potatoes or crusty bread to soak up every drop of that rich beer-infused gravy.

Conclusion

Ultimately, this collection proves chuck roast’s incredible versatility—from cozy classics to exciting new twists. We hope these 18 recipes inspire your next kitchen adventure! Try your favorites, then share which ones you loved in the comments below. Don’t forget to pin this roundup on Pinterest to save these delicious ideas for later.