10+ Beef Chuck Roast Recipes for Easy and Delicious Meals

Beef chuck roast sits high on the list of go-to cuts for cozy dinners. It comes from the cow’s shoulder, and when you cook it right, it’s packed with flavor.

This roast turns out tender and juicy when you slow-cook or braise it.

If you love hearty, comforting meals, beef chuck roast recipes are worth a try. You can make them in the oven, slow cooker, or even on the stovetop.

Most recipes use simple ingredients that really let the meat shine.

1) Classic Oven-Braised Chuck Roast with Vegetables

Start with a well-trimmed beef chuck roast. Brown it on all sides in a hot pan—this step locks in a lot of flavor.

Next, place the roast in a big oven-safe pot or Dutch oven. Add carrots, onions, and potatoes around the meat.

Pour in beef stock and a splash of red wine for extra richness. Sprinkle in salt, pepper, and a handful of fresh herbs.

Cover it up tight and let it cook at 325°F (165°C) for 3 to 3 1/2 hours. The roast will get super tender, and the veggies soak up all those tasty juices.

Ingredients

• 3 to 4 lb beef chuck roast
• 4 carrots, peeled and cut
• 2 onions, quartered
• 4 potatoes, chopped
• 2 cups beef stock
• 1/2 cup red wine
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and pepper to taste
• 2 tbsp vegetable oil

Cooking Instructions

1. Preheat oven to 325°F (165°C).
2. Heat oil in a pot over medium-high. Brown roast on all sides.
3. Set roast aside. Toss veggies in the pot and cook for 5 minutes.
4. Return roast. Pour in beef stock and wine. Add herbs, salt, and pepper.
5. Cover and bake for 3 to 3 1/2 hours until tender.
6. Let it rest before slicing.

2) Slow Cooker Beef Chuck Roast with Carrots and Gravy

You can make a beef chuck roast in your slow cooker with almost no effort. Just toss in carrots and onions to boost the flavor and keep the meat juicy.

Slow cooking makes the beef fall-apart tender. The gravy that forms is rich and thick—perfect over mashed potatoes.

Ingredients

• 3 to 4 pounds beef chuck roast
• 4 large carrots, peeled and cut into chunks
• 1 large onion, sliced
• 2 cups beef broth
• 2 tablespoons flour
• Salt and pepper to taste

Cooking Instructions

1. Season roast with salt and pepper.
2. Put carrots and onions in the slow cooker.
3. Set the roast on top of the veggies.
4. Pour beef broth over it all.
5. Cook on low for 8 hours or high for 4-5 hours.
6. Take out roast and veggies, keep them warm.
7. Whisk flour into the juices to thicken the gravy.
8. Cook on high for 10-15 minutes until thickened.
9. Serve with gravy and vegetables.

Want more details? Check out this slow cooker pot roast with carrots and gravy.

3) Viral 3-Ingredient Chuck Roast

This one’s gone viral for a reason: just three ingredients. Generously season the beef with salt and pepper.

Bake it slow and low until it’s fork-tender—about 4 hours. The result is meat that’s juicy and easy to pull apart.

Serve with mashed potatoes or roasted veggies if you’re feeling classic. You could dress it up, but honestly, it’s great as is.

Ingredients

• 1 boneless beef chuck roast (about 4 lbs)
• Salt (generous amount)
• Black pepper (generous amount)

Cooking Instructions

1. Preheat oven to 300°F (150°C).
2. Season roast all over with salt and pepper.
3. Place in a roasting pan or oven-safe dish.
4. Bake for about 4 hours, until it pulls apart easily.
5. Let it rest a few minutes before serving.

4) One-Pot Melt-in-Your-Mouth Pot Roast

This one-pot roast is as easy as it gets. Cook the beef with veggies and broth so everything turns out tender and flavorful.

Use a Dutch oven or any big pot with a lid. Brown the roast first to get that deep flavor.

Add broth, wine, garlic, and seasonings. Cover and cook low and slow. The vegetables soak up all the good stuff.

Ingredients

• 3 to 4 lb boneless beef chuck roast
• 3 tablespoons olive oil
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 1 onion, sliced
• 4 garlic cloves, minced
• Salt and pepper to taste
• 1 pound baby carrots
• 1 pound baby potatoes

Cooking Instructions

1. Heat olive oil in a large pot over medium-high.
2. Brown roast on all sides, about 4 minutes per side.
3. Remove roast, add onions and garlic, cook 2 minutes.
4. Pour in broth and wine, scrape up browned bits.
5. Return roast, add carrots and potatoes.
6. Cover and cook at 300°F (150°C) for 3 to 4 hours, until tender.
7. Season before serving.

Need more? Here’s an easy, melt-in-your-mouth Dutch oven pot roast.

5) Herb-Infused Garlic and Rosemary Chuck Roast

Garlic and rosemary make this roast sing. Rub the roast with crushed garlic and chopped rosemary for max flavor.

Let those flavors soak in while it cooks low and slow, either in the oven or slow cooker. The result? Super tender, juicy meat.

Serve it with roasted potatoes or carrots. This one works for family meals or even a special dinner.

Ingredients:

• 3-4 lb beef chuck roast
• 1 head garlic, peeled and crushed
• 2-3 sprigs fresh rosemary, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions:

1. Preheat oven to 325°F (163°C).
2. Rub garlic, rosemary, salt, and pepper all over the roast.
3. Heat olive oil and brown the roast on all sides.
4. Move to a roasting pan and cook for 3-4 hours, until tender.
5. Let it rest before slicing.

If you want more details, check out the rosemary garlic roast beef recipe.

6) Sear and Braise Chuck Roast with Beef Broth

Heat oil in a heavy pot or Dutch oven. Sear your chuck roast on all sides to get a good, brown crust.

Take the roast out, add beef broth (enough to cover about half the roast), and toss in herbs if you want. Put the roast back in and cover.

Braise it at 325°F (163°C) for 3 to 3 ½ hours. The meat will get super tender and easy to shred.

Ingredients

• 3-4 lb beef chuck roast
• 2 tablespoons cooking oil
• 2 cups beef broth
• Salt and pepper to taste
• Optional: fresh herbs like thyme or rosemary

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Heat oil in a Dutch oven over medium-high.
3. Sear roast on all sides.
4. Remove roast.
5. Add broth and herbs.
6. Return roast and cover.
7. Braise in oven for 3 to 3 ½ hours.
8. Check tenderness before serving.

7) Slow Braised Chuck Roast with Tomato Paste

Tomato paste gives this roast a rich, slightly sweet twist. Brown the meat first, then cook it slowly with crushed tomatoes, red wine, and veggies.

Use a heavy pot or Dutch oven so everything cooks evenly. The beef turns out fall-apart tender and the tomato sauce is perfect over mashed potatoes or bread.

Ingredients:

• 3 lbs chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 cup crushed tomatoes
• 1 cup dry red wine
• 2 cups beef stock
• Salt and pepper to taste
• Fresh herbs (thyme, rosemary)

Cooking Instructions:

1. Pat roast dry, season with salt and pepper.
2. Heat oil in Dutch oven over medium-high.
3. Brown roast on all sides, then remove.
4. Add onion and garlic, cook until soft.
5. Stir in tomato paste, cook 2 minutes.
6. Pour in wine, scrape the bottom.
7. Add crushed tomatoes, beef stock, and herbs.
8. Return roast, cover.
9. Cook at 325°F (163°C) for 3-4 hours, until tender.

8) Crockpot Chuck Roast with Ranch and Brown Gravy

Try this easy chuck roast with ranch seasoning and brown gravy mix. Sprinkle the seasoning on the beef, add a bit of water, and let your slow cooker do the work.

The ranch brings a little tang, and the gravy mix makes a rich sauce. After several hours, the roast is super tender and full of flavor.

You don’t need many ingredients, and cleanup is a breeze since it all cooks in one pot.

Ingredients

• 3-4 pound chuck roast
• 1 packet ranch seasoning mix
• 1 packet brown gravy mix
• 1 cup water
• Salt and pepper to taste
• Optional: garlic powder

Cooking Instructions

1. Season the chuck roast with salt, pepper, and garlic powder.

2. Sprinkle ranch and gravy mix evenly over the roast.

3. Place the roast in the crockpot and pour water around it.

4. Cover and cook on low for 7-9 hours (about 160-205°C).

5. Serve hot, spooning the sauce over the top.

9) Fall-Apart Tender Chuck Roast with Onion and Celery

Making this chuck roast is honestly a breeze. Slow cooking gives the meat time to soak up all those onion and celery flavors.

The vegetables add a gentle sweetness and a soft bite that works so well with beef. I always find browning the roast first makes a difference—it locks in the juices and adds a bit of depth.

After browning, toss chopped onions and celery around the roast. Let everything cook slowly in a covered pan or a slow cooker.

Eventually, the roast gets so tender you can pull it apart with a fork. That’s really the best part, isn’t it?

Ingredients

• 3 to 4 pounds chuck roast
• 1 large onion, chopped
• 4 to 6 stalks celery, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 325°F (163°C).

2. Season the roast with salt and pepper.

3. Brown the roast on all sides in a hot pan.

4. Place the roast in a roasting pan and add onions, celery, garlic, and beef broth.

5. Cover the pan tightly with foil or a lid.

6. Roast for 3 to 4 hours, until the meat is tender and falls apart.

10) Beef Stroganoff from Chuck Roast

Beef stroganoff is one of those comfort dishes I never get tired of. Chuck roast works perfectly here.

Cut the roast into bite-sized cubes. Take your time cooking the beef—it gets so tender and flavorful that way.

Mushrooms and onions bring a nice depth to the sauce. A splash of white wine or broth adds some extra moisture and a bit of character.

Right at the end, stir in sour cream or crème fraîche for that creamy finish. It just ties everything together.

I love serving stroganoff over egg noodles, but rice works if that’s what you’ve got. Either way, it’s a cozy meal that hits the spot.

Ingredients

• 2 pounds chuck roast, cut into cubes
• 1 tablespoon oil
• 8 ounces mushrooms, sliced
• 1 medium onion, chopped
• 1 cup beef broth
• ½ cup white wine (optional)
• 1 cup sour cream or crème fraîche
• Salt and pepper to taste
• Egg noodles or rice for serving

Cooking Instructions

1. Heat oil in a large pan over medium-high heat. Brown the beef cubes on all sides—don’t rush it, that’s where the flavor happens.

2. Remove the beef and set it aside. Toss mushrooms and onions into the same pan and sauté until they’re soft.

3. Put the beef back in. Pour in the broth and wine.

4. Cover and let it simmer for about 1.5 to 2 hours, or until the beef feels tender enough to break apart with a fork.

5. Stir in the sour cream. Add salt and pepper to taste. Warm it through, but keep the heat gentle—you really don’t want it to boil.

6. Serve over egg noodles or rice, whichever you’re in the mood for.