10 Best Chuck Roast Recipes You'll Love in 2024

Chuck roast is a cut of beef that comes from the shoulder area of the cow, known as the "chuck" section. It's a relatively tough cut of meat with a lot of connective tissue, but it becomes tender and flavorful when cooked slowly using methods like braising, slow roasting, or stewing. 

Because of its marbling and fat content, chuck roast is ideal for dishes like pot roast, beef stew, or shredded beef. This is also why chuck roast has a rich, beefy flavor that adds depth to the dish as it cooks. So, if you’re looking for easy recipes for hearty and tender meals, you’re on the right page.

Since this is a fattier cut of meat, our in-house nutritionist recommends enjoying it in moderation. Chuck roast is a good source of protein and essential nutrients, which makes it a great option for diets like keto or paleo. You should check out our list of the best keto meal delivery services for more diet-specific recipes, but for now, let’s get started with chuck roast recipes!

1. Classic Pot Roast

Ingredients

• 4 lb beef chuck roast (if there’s too much fat on the sides, you can trim it off)

• 2 lb potatoes (cut into halves or quarters, depending on the size)

• 6 carrots (cut into coins)

• 1 yellow onion (julienne)

• 2 parsnips (cut into bite-sized pieces)

• 1 rutabaga (cut into cubes)

• 2 leeks, white and yellow parts only (thinly sliced)

• 6 garlic cloves (thinly sliced)

• 4 ribs of celery (chopped)

• 4 tablespoons of flour

• 4 tablespoons of butter 

• Worcestershire sauce to taste

• 1 tablespoon red wine vinegar

• 3 tablespoons tomato paste

• 6 cups beef stock

• 1 cup red wine

• 2 tablespoons olive oil

• 2 bay leaves

• 8 to 10 sprigs of fresh thyme

• 8-10 fresh parsley stems with leaves

• coarse salt and fresh cracked pepper to taste

• optional finely minced parsley for garnish

Method

1. Season your cut of beef on all sides with salt. Be generous with the salt, and make sure to go over all the sides.

2. Place the beef on a rack over a sheet tray (so it can breathe) and place it in the refrigerator for 12 to 48 hours. Do not cover. This technique is called dry brining and is necessary to obtain a tender, melt-in-your-mouth roast.

3. After the resting time has passed, remove the beef from the fridge and season with pepper on all sides.

4. Place a large Dutch oven pot over high heat and add the olive oil. Heat until the oil gets close to smoking.

5. Add the cut of beef and turn the heat down to medium. Sear on all sides until the meat is golden brown (about 3 to 4 minutes per side). 

6. Remove the meat and set it aside on a plate. Add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Turn the heat down and cook until the onions are well browned (about 10 minutes). At the end, add the garlic and cook for another 30 to 45 seconds.

7. Add ¼ cup of wine and cook until it is completely absorbed. Stir in the tomato paste and cook for 2 to 3 minutes.

8. Pour the rest of the cup of wine, beef stock, bay leaves, thyme, parsley, salt, and pepper, and stir to combine.

9. Place the seared beef into the pot and bring the entire mixture to a boil. Add on a lid, pop the pot in the oven (in the lower section), and cook at 325°F for 3 and a half to 4 hours or until fork tender. The meat should have an internal temperature of 200+°F.

10. When there are about 70 minutes left in the cooking process, add the potatoes, carrots, celery, and other vegetables to the pot, place the lid back on, and finish cooking.

11. When the cooking time is over, remove the pot from the oven. Carefully remove the beef roast from the pot and set it aside on a plate or bowl. 

12. Mix the butter and flour until they make a paste, and add it in with the liquid and vegetables. Cook over low to medium heat, stirring gently, for 3 to 5 minutes or until the sauce thickens like a gravy.

13. Add vinegar and Worcestershire sauce to taste (you can skip this step).

14. Add the beef back to the pot and serve.

Overview

This is a lengthy recipe, but it’s fairly easy to make if you pay attention to the cooking times and prepare all the ingredients beforehand. You’ll get 6 servings of delicious slow-cooked chuck roast for your trouble. Unless you have guests over (or a big family), you’ll most likely have leftovers. These keep well in an air-tight container in the fridge or freezer.

You can serve this pot roast over a bed of rice or with crusty bread. And for the adults, don’t forget to enjoy it with a glass of red wine! Note that while the recipe itself includes wine, the alcohol is fully removed during the cooking process. 

2. Shredded Chuck Roast for Instant Pot or Slow Cooker

Ingredients

• 4 lb chuck roast

• Season All or other seasonings (to taste)

• 1 cup beef broth or water

Method

• Cut the roast into 4 or 5 pieces, and season each piece generously on all sides. You can season with just salt and pepper or with Season All.

For the Instant Pot:

• Set your Instant Pot or slow cooker to sauté. Add the beef pieces and let them brown on all sides.

• Pour the broth or water (for extra flavor, I recommend the broth) into the pot. Turn the valve to “Sealing,” place and seal the lid, and set to “Pressure Cook” on high for 50 minutes. 

• After the time has passed, let the pressure release naturally (it can take between 15 and 40 minutes, so be patient ). When possible, open the lid and remove the chuck roast. 

For a slow cooker:

• Place the cut beef in the slow cooker, and add 1½ beef broth or water. Place the lid and let the meat cook on low for 7 to 8 hours or high for 5 to 6 hours.

• When cooking is over, remove the lid and get the chuck roast out of the pot.

• In both scenarios, the final step is to shred the meat using 2 forks (or any other kitchen utensils you have). 

Overview

This is a basic recipe anyone can pull off as long as you have the right equipment. It requires a pressure cooker or a slow cooker to achieve an absolutely mouth-watering result. If you’ve been thinking about getting an Instant Pot or a slow cooker, this recipe might be the tipping point.

Beyond its simplicity, another reason I love this recipe is its versatility. You can use this tender shredded beef to make a wide range of dishes. Use it as the base for Mexican dishes like tacos, burritos, and enchiladas or as a versatile protein in sandwiches, salads, and rice bowls.

You can store it in an air-tight container in the fridge for up to 6 days or freeze it in batches. If you make a big batch of it at once, it becomes the perfect recipe for meal prepping and meal planning.

3. Pulled Beef Sandwich (For Slow Cooker)

Ingredients

• 3 lb boneless beef chuck roast (in 1 piece)

• 12 split sandwich buns

• 1 ½  cups ketchup

• ¼  cup barbecue sauce

• 2 tablespoons Worcestershire sauce

• 2 tablespoons Dijon mustard

• 1 teaspoon Liquid Smoke (optional)

• ¼  cup packed brown sugar

• ½  teaspoon salt

• ¼  teaspoon garlic powder

• ¼  teaspoon pepper

Toppings (optional):

• Sliced onions

• Dill pickles 

• Pickled jalapenos

Method

1. Cut the roast in half and remove fat trimmings to get a leaner result. Place the 2 pieces of chuck roast in the slow cooker. 

2. In a small bowl, mix the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, Liquid Smoke (optional), and seasonings. Whisk until thoroughly combined and pour over the cuts of beef.

3. Cover and cook on low for 8 to 10 hours until the meat is tender. When the cooking is complete, place the meat on a plate or in a bowl and let it cool for a few minutes. Meanwhile, skim the fat from the liquid in the slow cooker.

4. Shred the beef with 2 forks and return to the slow cooker. Add the lid and cook for about 15 minutes. 

5. Place about half a cup of shredded beef on each bun using a slotted spoon. Add toppings like onions, pickles, and jalapeños. Enjoy!

Overview

Sandwiches are an amazingly versatile dish that you can have for breakfast, lunch, or dinner. Kids love them, and they’re easy to eat when you’re in a hurry. Add to all these amazing attributes a hefty serving of shredded beef cooked in an aromatic sauce, and you have the best sandwich in the world!

The best part is that you can use whatever spices you like (or have around) and you can replace the sandwich buns with tortilla wraps or taco shells. You can also store the shredded beef in the fridge and just heat it up before serving. 

4. Beef Burgundy for Slow-Cooker

Ingredients

• 6 bacon strips (diced) 

• 3 lb boneless beef chuck roast (cut into bite-sized pieces)

• 1 can condensed beef broth

• 1 onion (sliced)

• 1 carrot (sliced)

• ½ pound fresh mushrooms (sliced)

• 2 garlic cloves (minced)

• 2 tablespoons butter

• 1 tablespoon tomato paste

• ¾  teaspoon dried thyme

• 1 bay leaf

• ½ cup burgundy wine

• 5 tablespoons all-purpose flour

• ½ teaspoon salt

• ½ teaspoon pepper

• ⅔ cup water

Method

1. Place a large skillet over medium heat, and cook the bacon strips until crisp. Remove from the skillet and place on a plate lined with paper towels. 

2. Using the bacon fat, brown the beef pieces on all sides in the same skillet.

3. Place the beef and bacon in a slow cooker and add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper, and bay leaf. Cover and cook on low until meat is tender, for 7 to 8 hours.

4. When the beef is cooked, add the mushrooms and wine. 

5. Make a slurry of flour and water and gradually stir it into the slow cooker. Cover and cook on high until thickened (between 30 and 45 minutes). Remove the bay leaf.

6. Enjoy!

Overview

Also known as Boeuf Bourguignon, this is a beloved French classic that's perfect for cold winter days. This rich, slow-cooked stew features tender beef simmered in red wine, accompanied by a colorful array of fresh vegetables infused with deep, savory flavors. 

Traditionally served with mashed potatoes, this dish pairs beautifully with homemade biscuits to soak up the flavorful broth. You can also serve it with hot cooked egg noodles with some parsley sprinkled on top. For a twist, try substituting mushrooms with artichoke hearts for a unique flavor or add extra vegetables like celery for added texture. 

5. Oven Braised Chuck Roast

Ingredients

• 5 lb bone-in chuck roast (you can use boneless as well)

• 3 small onions (sliced)

• 6 cloves of garlic (smashed and unpeeled)

• 1 tablespoon apple cider vinegar

• 3 large bay leaves

• 4 cups of water

• 5 teaspoons kosher salt

• 1 ½ teaspoon pepper

• 1 tablespoon vegetable oil

• ½ teaspoon cinnamon

• ¼ teaspoon black pepper

• ¼ teaspoon clove

• ½ teaspoon cumin

• ¼ teaspoon cardamom

• ½ teaspoon coriander

For the gravy:

• 1 ½ tablespoons cornstarch

• 1 ½ tablespoons water

• 1 tablespoon apple cider vinegar

Method

Here’s a simplified version of the cooking instructions:

1. Preheat the oven to 325°F. Season the room-temperature chuck roast with salt and pepper on both sides (let it sit out for about an hour before cooking).

2. Heat oil in a large Dutch oven and sear the beef on all sides until it's browned and crusty. Remove the chuck and set it aside.

3. To the same pot, add sliced onions and a pinch of salt. Cook for a few minutes until softened.

4. Mix the spices (cinnamon, black pepper, clove, cumin, cardamom, and coriander) and add them to the onions. Cook for 4 to 5 more minutes.

5. Add smashed garlic, apple cider vinegar, bay leaves, and water to the pot. Scrape the bottom to loosen any stuck bits.

6. Put the chuck back in the pot, cover, and bake in the oven for 3 to 4 hours until tender. Check after 3 hours and continue cooking if needed.

7. Once the chuck is tender and falling off the bone, remove it from the pot and place it on a covered plate to keep it warm. Strain the vegetables from the liquid and return the liquid to the pot. Let it simmer over medium heat.

8. Mix 1 ½ tablespoons of cornstarch with 1 ½ tablespoons of water in a small bowl. Pour the mixture into the pot in the cooking liquid, along with 1 tablespoon of apple cider vinegar. Whisk and simmer until the sauce thickens. Adjust seasoning with salt and pepper if needed.

9. Serve the chuck over mashed potatoes and drizzle with the gravy.

Overview

The rich, savory flavors of a perfectly oven-braised chuck roast are tender enough to fall apart with a fork. Served over creamy mashed potatoes (or roasted vegetables or rice) and drizzled with velvety gravy, this comforting dish is sure to be a hit at the dinner table. 

For best results, generously season your chuck roast with salt and pepper. You need about 3/4 to 1 teaspoon of kosher salt per pound of beef. The pepper is only there for taste, so be as generous or as stingy as you want.

If you don’t have a Dutch oven, there’s a trick to get similar results with a regular baking pan. All you have to do is cover the roast with a layer of parchment paper, followed by tightly sealed aluminum foil to lock in moisture. This contraption will mimic the Dutch oven’s effect. 

6. Shredded Chuck Roast & Cheese Tostadas

Ingredients

• 10 oz leftover shredded chuck roast

• 6 (6-inch) flour tortillas

• ½ cup Mexican cheese blend

• 1 tomato (diced)

• 1 onion (1 half thinly sliced and 1 half finely chopped)

• 1 green bell pepper (thinly sliced into strips)

• 1 lime

• 3 tablespoons sour cream

• ¼ oz cilantro (chopped)

• 1 teaspoon hot sauce

• 1 tablespoon Southwest Spice Blend

• 1 teaspoon chili powder

• 1 beef stock concentrate

Method

1. Preheat oven to 450°F and place the rack on top. Meanwhile, wash and prep the produce.

2. In a medium bowl, mix the tomato, cilantro, chopped onion, juice from half a lime, and a pinch of salt and pepper.

3. In a small bowl, combine sour cream with hot sauce (as much as you like). Add water, 1 tablespoon at a time, until it’s thin enough to drizzle. Season with salt.

4. Heat a little olive oil in a large pan over medium-high heat. Add bell pepper, sliced onion, and a pinch of salt. Cook until tender.

5. Add the cooked shredded beef, Southwest Spice Blend, chili powder, and a few pinches of salt. Cook until heated through.

6. Add stock concentrate and ¼ cup of water. Simmer for 1 to 2 minutes until thickened. Season with salt, then remove from heat.

7. Brush tortillas with 1 tablespoon of olive oil and prick them with a fork in a few spots. Arrange on a baking sheet and bake for 4-5 minutes per side, flipping halfway through, until golden. Keep an eye on them as they brown quickly.

8. Place tortillas on plates and sprinkle with Mexican cheese. Top with beef mixture, salsa, and sour cream. Serve with remaining lime wedges on the side.

Overview

This fun tostada recipe is the perfect way to save on some effort in the kitchen. What could be easier than toasting a few tortillas and placing a big bowl with filling in the middle of the table so everyone can assemble their meal? Don’t forget to add a few toppings to make things more interesting.

Kids love to do things on their own, and parents love to have a bit of free time during dinner time. Just make sure to adjust the spiciness to fit everyone’s tastes. It’s easier for the adults to add some hot sauce to their servings than to make everything too spicy for the kids. 

7. Middle Eastern-Style Beef & Rice Bowls

Ingredients

• 20 oz shredded chuck roast

• 13 oz cauliflower rice (you can buy it or make your own)

• 2 summer squash

• 2 Roma tomatoes (diced)

• 2 scallions (thinly sliced, keeping the whites and greens separate)

• 1½ oz dates (finely chopped)

• 1 tablespoon Turkish Spice Blend

• 3½ oz lemon crema

• 4 oz Feta cheese

• 1 oz almonds (sliced)

• Salt and pepper to taste

• Vegetable oil

For the lemon crema:

• 2 tablespoons sour cream

• 2 tablespoons mayonnaise

• 1 tablespoon lemon juice

• ½ tablespoon lemon zest

• ¼ tablespoons garlic powder

• Salt and pepper to taste

Method

1. Preheat oven to 425°F and prepare the squash. Trim the ends, cut it in half lengthwise, and slice into ½-inch thick half-moons. 

2. In a bowl, toss the squash with 1½ tablespoons of oil, ½ teaspoon Turkish Spice Blend, a pinch of salt, and a bit of pepper.

3. Spread the squash on a lightly oiled, foil-lined baking sheet and place it in the oven. Roast for 12 to 15 minutes, flipping halfway through, until tender. Remove from the oven and set aside.

4. Heat 1½ tablespoons oil in a large pan over medium-high heat. Add the leftover shredded beef and season with 1 teaspoon of the Turkish spice blend. 

5. Cook for 4 to 5 minutes until the beef is heated through. Remove from heat and stir in the diced tomato.

6. Time to cook the cauliflower rice: heat 1½ tablespoons oil in a medium pan over medium-high heat. Add the cauliflower rice and scallion whites. Season with ¼ teaspoon salt (½ teaspoon for 4) and a pinch of pepper.

7. Cook for 3 to 4 minutes, stirring occasionally, until lightly browned. Stir in the dates and 1 tablespoon of butter until melted.

8. Now, let’s make the lemon crema: into a small bowl, zest the lemon, and squeeze the juice. Add the sour cream, mayonnaise, garlic powder, salt and pepper. Whisk everything together until everything is combined.

9. Finally, it's time to assemble everything! Divide the cauliflower rice between bowls, and top with the cooked beef, tomato, and roasted squash. Drizzle with lemon crema to taste and garnish with feta cheese, sliced almonds, and scallion greens. Enjoy!

Overview

I love a recipe that brings something new to a traditional dish. In this case, we’re taking an old classic (shredded chuck roast, slow-cooked until tender) and giving it a new spin with Turkish spices, dates, tomatoes, and squash.

Of course, I’m also thankful for the lemony flavor from the sauce drizzled on top. If you’re not a big fan of cauliflower rice, you can use regular rice or a bed of potatoes or greens.

8. Beef & Fontina Grilled Cheese

Ingredients

• ½ lb leftover shredded beef

• 5 oz baby spinach

• 1 yellow onion (thinly sliced)

• 2 oz shredded Fontina cheese

• ¾ oz Parmesan

• 2 ciabatta rolls (cut in half)

• ½ oz Tamari soy sauce

• 1 orange

• 5 tablespoons of butter

• 2 tablespoons of olive oil

• 1 tablespoon of wine vinegar (white or red) 

• 1 tablespoon of sugar

• Kosher salt & ground pepper

Method

1. In a small pan, melt 2 tablespoons of butter over medium-high heat. Add the onions and a pinch of salt. Stir often until soft and see-through (2 to 3 minutes).  

2. Reduce the heat to medium-low and keep cooking, stirring occasionally, until the onions turn dark brown and caramelized. If the pan gets too dark, add 1 tablespoon of water to scrape up the browned bits and keep cooking.

3. Once caramelized, add the orange zest, vinegar, sugar, and 1½ teaspoons of Tamari. Cook for 2 to 4 minutes until the onions become thick and jammy. 

4. Grate half of the Parmesan and shave the rest (you can use a vegetable peeler). Mix the shredded beef, Fontina, grated Parmesan, and onion jam in a bowl.  

5. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the bread, cut side down, and cook until the bottom turns golden brown (1 to 2 minutes). Place the bread on a work surface, toasted side up, and divide the beef mixture between the rolls.  

6. In the same skillet, melt another tablespoon of butter. Add the sandwiches and press them down with a heavy skillet on top. Cook for 4 to 6 minutes until golden brown, rotating occasionally.  

7. Add 1 more tablespoon of butter, flip the sandwiches, and press them down again. Cook for another 4 to 6 minutes until the second side is golden-brown and the cheese has melted.  

8. Remove the rind and pith from the orange, then cut it into ½-inch-thick pieces. Toss the spinach, orange slices, and shaved Parmesan with 2 teaspoons of oil, 1 teaspoon of vinegar, and season with salt and pepper. Serve alongside the sandwiches and enjoy!

Overview

If you like grilled cheese sandwiches, there’s a good chance you’ll love this Marley-Spoon-inspired recipe. While there's quite a bit of butter in the recipe, you can always make changes to bring it to your nutritional needs. For example, a small drizzle of olive oil can substitute for a tablespoon of butter if you want to cut down on saturated fats.

What I like the most about this recipe (besides its taste, obviously) is the portability. Because it’s in a sandwich format, you can pack it up and take it with you for lunch at the office. Or you could add it to a picnic. It’s also easy to make more in one batch and store it in the fridge. When it’s time to eat, just pop them in the microwave or over, and you’re golden!

9. Roast Beef and Gravy (Slow Cooker Recipe)

Ingredients

• 3 lb boneless beef chuck roast

• 2 cans condensed cream of mushroom soup

• ⅓ cup sherry or beef broth

• 1 envelope of onion soup mix

Method

1. Cut roast in half and place the pieces in a 3-qt. slow cooker. 

2. In a large bowl, whisk together the mushroom soup, sherry or beef broth, and onion soup mix. Pour the mixture over the roast.

3. Cover the slow cooker and cook on low for 8-10 hours or until the meat is tender. 

4. When cooking is complete, remove the beef from the slow cooker and pour the gravy (the sauce left behind) into a separate container.

5. Serve the beef with mashed potatoes, fries, or rice, and drizzle the gravy on top.

Overview

If you like gravy, this is the recipe for you. While most slow-cooked chuck roast recipes have some type of gravy, this dish’s main focus is on creating a creamy, flavorful gravy that coats the beef in its creamy goodness.

This is also a recipe that most beginners in possession of a slow cooker can do. The steps are easy to follow, and there is no searing or braising that you could mess up. So give it a try and see how you feel after cooking beef like a chef.

10. Pressure-Cooker Thai Coconut Beef

Ingredients

• 3 lb boneless beef chuck roast cut in half

• 1 large sweet red pepper (sliced)

• ½ pound fresh sugar snap peas (trimmed)

• ½ cup creamy peanut butter

• ¼ cup red curry paste

• 1 can of coconut milk

• ¾ cup beef stock

• 2 tablespoons soy sauce

• 2 tablespoons honey

• 2 teaspoons minced fresh ginger root

• ¼ cup minced fresh cilantro

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 tablespoons canola oil

Method

1. Season the beef with salt and pepper on all sides. Set your pressure cooker to Sauté on high heat. 

2. Add oil to the pot and brown half the beef chuck on all sides for about 5 minutes. Remove and repeat with the other half.

3. Put both pieces of chuck roast in the cooker and add the red pepper.

4. In a bowl, whisk the coconut milk with the beef stock, peanut butter, curry paste, soy sauce, honey, and minced ginger root. Pour the mixture over the beef.

5. Lock the lid on the pressure cooker, close the vent, and set it to manual. Adjust the pressure to high and set the time for 35 minutes.

6. Once done, release the pressure following the manufacturer's instructions.

7. When you can remove the lid, add the sugar snap peas and bring back to full pressure for another 5 minutes.

8. Let the pressure naturally release, then remove the beef and skim off the fat from the juices (don’t throw these juices away!). Shred the beef with two forks.

9. Serve with rice, sprinkle the juices on top, add cilantro and any of your favorite toppings.

Overview

Beef dishes are special in Thai cuisine because they offer a rich, hearty contrast to the lighter flavors of traditional Thai ingredients. This makes Thai-style beef dishes a unique choice for celebratory meals or regional specialties.

If you mostly enjoy Western cuisine, this dish will bring a note of freshness due to exotic flavors specific to Thai cuisine that excite your palate with its bold spices and aromatic herbs. Whether you’re looking for something to revive your palate or you want to impress someone with your culinary skills, this dish is the right option.

To take things up a notch, you can use thinly sliced green onions, chopped unsalted peanuts, hot sauce, and lime wedges as toppings (all or only some). The dish also works well served alongside a side of Jasmine rice.

FAQ

How do you tenderize chuck roast?  

The best way to tenderize chuck roast is through slow cooking methods like braising, roasting, or using a slow cooker. Marinating can also help. The easiest way is to slow-cook it with spices in a bit of beef broth.

What’s the difference between a chuck roast and a pot roast?  

Chuck roast refers to the cut of meat, while pot roast is the cooking method in which the chuck roast (or other cuts) is slow-cooked in liquid. We have an amazing recipe of Classic Pot Roast, so make sure to check it out.

How long should I cook a chuck roast?  

Typically, chuck roast takes 3 to 4 hours in the oven at 300°F or 6 to 8 hours in a slow cooker on low heat to achieve tenderness. For instance, our oven-braised Chuck Roast recipe takes 4 hours and 40 minutes.

Can I cook chuck roast in a pressure cooker or Instant Pot?  

Yes, you can cook chuck roast in a pressure cooker, which reduces the cooking time significantly to about 60 to 90 minutes. Our list of Chuck Roast Recipes includes several options for slow-cooker or Instant Pot, so make sure to have a look.