recipe with chuck roast
The Best recipe with chuck roast
I love that chuck roast is packed with iron and protein, so it’s a solid choice for keeping everyone fueled without feeling heavy. It’s not as lean as flank steak, but that’s okay—it’s rich enough to hold up to marinades or spices, and it stays moist even when you’re cooking it low and slow. Plus, it’s one of those recipes that feels like a little treat, even if it’s just for everyday meals. Whether you’re grilling it, baking it in the oven, or even making a hearty beef stew, it’s always a winner. And because it’s a cut that’s a little tougher than a steak, it’s a great way to teach kids how to cook—just give them a knife and let them practice slicing it thin.
Classic Chuck Roast with Garlic Butter Sauce
A tender, flavorful chuck roast slow-cooked to perfection with a rich garlic butter sauce. Ideal for weeknight dinners or family gatherings.
🥘Ingredients
- 2 lbs chuck roast
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tsp dried thyme
- 1 cup beef broth
- 1 cup tomato sauce
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp Worcestershire sauce
- 1 tsp dried rosemary
👨🍳Directions
-
1
Pat the chuck roast dry with paper towels and season generously with salt, pepper, garlic powder, onion powder, and thyme. Rub the seasoning evenly over the entire surface. -
2
Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, about 3–4 minutes per side. Remove from the pan and set aside. -
3
In the same Dutch oven, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in beef broth and tomato sauce, stirring to combine. -
4
Return the chuck roast to the Dutch oven, spooning sauce over the top. Bring to a simmer, then reduce heat to low. Cover and transfer to a preheated 325°F oven. Cook for 1 hour 15 minutes. -
5
After 1 hour 15 minutes, increase oven temperature to 375°F. Let the roast cook uncovered for another 45–60 minutes, or until it reaches an internal temperature of 145°F and the meat pulls apart easily when tenderized. -
6
Discard excess fat from the Dutch oven. Reduce the sauce over medium heat until thickened to your desired consistency. Stir in Worcestershire sauce and dried rosemary. Taste and adjust seasoning if needed.
🔧Equipment
- Cutting board
- Knife
- Large Dutch oven
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chuck Roast with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Chuck Roast with Garlic Butter Sauce
1. What is the best way to prep the chuck roast before cooking?
Trim excess fat from the chuck roast, leaving a thin layer for flavor. Score the fat in a diamond pattern to help it render during cooking. Pat dry with paper towels to ensure even browning and crispiness.
—
2. Should I marinate the chuck roast, and if so, how long?
Marinating adds moisture and tenderness, but it’s optional. For a quick version, mix olive oil, Worcestershire sauce, garlic, and rosemary; coat the roast and refrigerate for at least 4 hours or up to overnight. Avoid marinating too long, as it can break down the meat’s structure.
—
3. How do I know when the chuck roast is done?
Use a meat thermometer to check internal temperature: aim for 145°F (63°C) for medium-rare, which is ideal for chuck roast. The meat should reach this temp in the thickest part, and it will continue to rise slightly as it rests. A simple test: the edges should pull away from the bone slightly, and the center should feel tender when probed.
—
4. Can I make this recipe ahead of time?
Yes! Roast the chuck ahead of time and refrigerate it until ready to cook. Rest the meat for 15–20 minutes before slicing to ensure juiciness. If you’re planning to serve it cold, marinate it in advance for extra flavor.
—
5. What can I serve with this chuck roast?
Pair it with classic sides like creamy mashed potatoes, roasted root vegetables (carrots, parsnips), or a fresh green salad dressed with a tangy vinaigrette. For a heartier meal, try a simple buttered egg noodle or crusty bread to soak up the juices.
