20 Flavorful Beef Chuck Roast Recipes for Comfort Food Lovers

Just when you thought comfort food couldn’t get any better, we’ve rounded up 20 flavorful beef chuck roast recipes that will warm your soul and delight your taste buds. Perfect for those cozy nights in or when you’re craving something hearty and satisfying, these dishes are sure to become favorites in your home kitchen. Dive into our list and discover your next go-to comfort meal!

Slow Cooker Beef Chuck Roast with Root Vegetables

Overwhelm your senses with this no-fuss, all-flavor slow cooker masterpiece. Tender beef chuck meets earthy root veggies in a set-it-and-forget-it dinner that’ll have everyone asking for seconds.

Ingredients

• a 3-pound beef chuck roast
• a couple of carrots, chopped into chunks
• a couple of parsnips, chopped into chunks
• a large onion, roughly chopped
• a few cloves of garlic, minced
• a splash of red wine (about 1/2 cup)
• a cup of beef broth
• a tbsp of tomato paste
• a tsp of dried thyme
• a tsp of dried rosemary
• salt and pepper, to season

Instructions

1. Season the beef chuck roast all over with salt and pepper.
2. Heat a large skillet over medium-high heat and sear the roast on all sides until browned, about 3-4 minutes per side. Tip: Don’t skip the sear—it locks in those juicy flavors.
3. Transfer the roast to your slow cooker.
4. In the same skillet, toss in the onions and garlic, sautéing until just softened, about 2 minutes.
5. Add the tomato paste, thyme, and rosemary, stirring for another minute until fragrant.
6. Pour in the red wine to deglaze the pan, scraping up any browned bits. Tip: Those bits are flavor gold—get ’em all!
7. Add the beef broth, bring to a simmer, then pour everything over the roast in the slow cooker.
8. Scatter the carrots and parsnips around the roast.
9. Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender. Tip: Resist the urge to peek—keeping the lid on ensures even cooking.
10. Once done, shred the beef slightly with two forks and let it soak up the juices for 10 minutes before serving.

The beef? Melt-in-your-mouth tender. The veggies? Perfectly soft with a hint of sweetness. Serve it over creamy mashed potatoes or scoop it straight into a crusty bread bowl for the ultimate comfort meal.

Red Wine Braised Beef Chuck Roast

You’ve got a hankering for something hearty, and this red wine braised beef chuck roast is about to hit all the right spots. Tender, flavorful, and downright luxurious, it’s the kind of dish that makes you wanna cancel plans just to stay in and savor every bite.

Ingredients

• a 3-pound beef chuck roast
• a couple of tablespoons of olive oil
• a large onion, chopped
• a couple of carrots, chopped
• a couple of celery stalks, chopped
• 4 garlic cloves, minced
• a splash of red wine (about 2 cups)
• a couple of cups of beef broth
• a tablespoon of tomato paste
• a couple of sprigs of fresh thyme
• a couple of bay leaves
• salt and pepper to season

Instructions

1. Preheat your oven to 325°F. This low and slow temp is key for tender meat.
2. Season the beef chuck roast all over with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the roast until it’s browned on all sides, about 4 minutes per side. Tip: Don’t rush the sear—it builds flavor.
3. Remove the roast and toss in the onion, carrots, celery, and garlic. Cook until they’re just starting to soften, about 5 minutes.
4. Stir in the tomato paste, then pour in the red wine and beef broth. Scrape up any browned bits—that’s gold for flavor.
5. Add the thyme and bay leaves, then return the roast to the pot. The liquid should come about halfway up the sides of the meat.
6. Cover and braise in the oven for about 3 hours, or until the meat is fork-tender. Tip: Check halfway through to ensure the liquid isn’t evaporating too quickly.
7. Once done, let the roast rest in the juices for 10 minutes before slicing. Tip: Skim off any excess fat from the surface for a cleaner sauce.

Perfectly braised, the meat falls apart with a nudge, soaked in a rich, wine-infused sauce. Serve it over creamy polenta or mashed potatoes to soak up all that goodness, and watch it disappear before your eyes.

Garlic Herb Crusted Beef Chuck Roast

Viral food trends come and go, but this Garlic Herb Crusted Beef Chuck Roast? Absolute keeper. Tender, juicy, and packed with flavor, it’s the kind of dish that’ll have everyone asking for seconds.

Ingredients

• 3-4 lb beef chuck roast
• a couple of tbsp olive oil
• 4 cloves garlic, minced
• a handful of fresh rosemary, chopped
• a handful of fresh thyme, chopped
• a splash of balsamic vinegar
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat your oven to 325°F. This low and slow temp is key for that fall-apart tenderness.
2. Rub the beef chuck roast all over with olive oil. This helps the crust stick and keeps the meat juicy.
3. Mix the minced garlic, rosemary, thyme, salt, and pepper in a bowl. Press this mixture onto the roast until it’s fully coated. Tip: Let it sit for 10 minutes to let the flavors meld.
4. Heat a skillet over medium-high heat. Sear the roast on all sides until it’s golden brown, about 3-4 minutes per side. This locks in those juices.
5. Transfer the roast to a baking dish, drizzle with balsamic vinegar, and cover with foil. Roast in the oven for 3 hours. Tip: Baste it with its own juices halfway through for extra flavor.
6. Remove the foil and roast for another 30 minutes to crisp up the crust. The internal temp should hit 195°F for perfect doneness.
7. Let it rest for 15 minutes before slicing. This keeps all those delicious juices inside.

Serve this beauty on a platter with the crispy crust facing up. The meat? Melt-in-your-mouth tender. The herbs? Aromatic and bold. Pair it with roasted veggies or mash for the ultimate comfort meal.

Beef Chuck Roast with Mushroom Gravy

Zesty and bold, this beef chuck roast with mushroom gravy is your next Sunday dinner hero. Sear, simmer, and serve—it’s that simple.

Ingredients

• 3 lbs beef chuck roast
• 2 cups sliced mushrooms
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1/2 cup red wine (a splash more if you’re feeling fancy)
• 2 tbsp flour
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper, a good pinch of each

Instructions

1. Preheat your oven to 325°F—low and slow is the way to go.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until it’s got a killer crust, about 4 minutes per side.
3. Remove the roast, toss in onions and mushrooms. Sauté until they’re golden and smell amazing, about 5 minutes.
4. Add garlic, thyme, salt, and pepper. Stir for 30 seconds until fragrant—don’t let the garlic burn!
5. Sprinkle flour over the veggies, stir to coat. This’ll thicken your gravy like magic.
6. Pour in beef broth and red wine, scraping up any browned bits. Those bits equal flavor gold.
7. Return the roast to the pot, cover, and braise in the oven for 3 hours. The meat should fork-tender—no knives needed.
8. Remove the roast, let it rest. Meanwhile, simmer the gravy on the stove for 5 minutes to thicken.
9. Slice the beef, drown it in gravy, and dig in.

Lusciously tender with a rich, umami-packed gravy, this roast pairs perfectly with mashed potatoes or crusty bread for soaking up every last drop.

Beef Chuck Roast Tacos with Avocado Salsa

Here’s how to turn that beef chuck roast into the most epic tacos you’ve ever had. Pair it with a creamy avocado salsa, and you’re in for a flavor explosion.

Ingredients

• 2 lbs beef chuck roast
• a couple of tbsp olive oil
• a splash of apple cider vinegar
• 1 tsp cumin
• 1 tsp smoked paprika
• salt, just enough to season
• 2 avocados, diced
• a handful of cilantro, chopped
• 1 lime, juiced
• a couple of cloves garlic, minced
• 1 small red onion, finely diced
• a pinch of red pepper flakes

Instructions

1. Preheat your oven to 325°F. This low and slow temp is key for tender beef.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef chuck roast on all sides until it’s got a nice crust, about 4 minutes per side.
3. Mix apple cider vinegar, cumin, smoked paprika, and salt in a small bowl. Rub this all over the seared beef.
4. Cover the Dutch oven and pop it in the oven. Let it cook for about 3 hours, or until the beef falls apart with a fork.
5. While the beef cooks, make the avocado salsa. Toss diced avocados, cilantro, lime juice, garlic, red onion, and red pepper flakes in a bowl. Gently mix to combine.
6. Once the beef is done, shred it with two forks right in the pot. Let it soak up all those juices.
7. Serve the shredded beef on warm tortillas with a generous scoop of avocado salsa on top.

Unbelievably tender beef meets the fresh, zingy kick of avocado salsa. Try serving these tacos with a side of charred corn for an extra smoky flavor.

Asian-Style Braised Beef Chuck Roast

Get ready to transform your dinner game with this melt-in-your-mouth Asian-Style Braised Beef Chuck Roast. Bold flavors, tender meat, and minimal fuss—this is your next kitchen win.

Ingredients

• 2 lbs beef chuck roast
• a splash of vegetable oil
• 3 cloves garlic, minced
• a thumb-sized piece of ginger, sliced
• 2 cups beef broth
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• a couple of star anise pods
• 1 cinnamon stick
• 2 green onions, chopped

Instructions

1. Heat a splash of vegetable oil in a large pot over medium-high heat. Sear the beef chuck roast on all sides until golden brown, about 4 minutes per side. Tip: Don’t rush this step—it builds flavor.
2. Add minced garlic and sliced ginger to the pot. Sauté for 1 minute until fragrant.
3. Pour in beef broth and soy sauce, then stir in brown sugar until dissolved. Add star anise and cinnamon stick.
4. Bring to a simmer, then reduce heat to low. Cover and let it braise for 3 hours, or until the beef is fork-tender. Tip: Check occasionally to ensure it’s not boiling—gentle simmering is key.
5. Remove the beef from the pot and shred it with two forks. Skim off any excess fat from the sauce if desired.
6. Return the shredded beef to the pot and stir to coat in the sauce. Simmer uncovered for another 10 minutes to thicken the sauce slightly.
7. Garnish with chopped green onions before serving. Tip: For an extra kick, add a drizzle of chili oil on top.

Kick back and savor the rich, umami-packed flavors of this dish. Serve it over steamed rice or stuff it into bao buns for a fun twist. Either way, it’s guaranteed to disappear fast.

Beef Chuck Roast Stroganoff

Perfect for those chilly evenings when only comfort food will do, this Beef Chuck Roast Stroganoff transforms humble ingredients into a creamy, dreamy masterpiece. Sear, simmer, and stir your way to a dish that’s as satisfying to make as it is to devour.

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• A couple of tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• A splash of red wine (about 1/2 cup)
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• A handful of mushrooms, sliced
• 1 cup sour cream
• Salt and pepper to season
• A bunch of fresh parsley, chopped (for garnish)
• Egg noodles or rice, for serving

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then sear until browned on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pot—sear in batches if needed.
2. Remove beef and set aside. In the same pot, add onion and garlic, sautéing until soft, about 2 minutes.
3. Pour in red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
4. Return beef to the pot. Add beef broth, Worcestershire sauce, and Dijon mustard. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until beef is tender. Tip: Check occasionally to ensure it’s not boiling too hard.
5. Add mushrooms and cook uncovered for another 10 minutes until they’re soft.
6. Stir in sour cream until fully incorporated and heated through—about 2 minutes. Tip: For extra creaminess, let it sit off the heat for 5 minutes before serving.
7. Garnish with fresh parsley and serve over egg noodles or rice.

Amazingly tender beef meets a luxuriously creamy sauce, with mushrooms adding an earthy depth. Try serving it over mashed potatoes for a twist on the classic—comfort food never tasted so good.

Beef Chuck Roast and Potato Hash

Overwhelm your taste buds with this hearty Beef Chuck Roast and Potato Hash—comfort food that’s got it all.

Ingredients

• 2 lbs beef chuck roast, cubed
• 4 medium potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• A splash of olive oil
• A couple of sprigs of fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup beef broth

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Add the cubed beef chuck roast to the skillet, seasoning with salt and pepper. Sear until all sides are browned, about 5 minutes. Tip: Don’t overcrowd the pan to get a good sear.
3. Throw in the chopped onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
4. Toss in the diced potatoes and fresh rosemary, stirring to combine. Tip: For crispier potatoes, let them sit undisturbed for a couple of minutes before stirring.
5. Pour in the beef broth, then cover and simmer on low heat for 20 minutes, or until the potatoes are tender. Tip: Check halfway through to ensure there’s enough liquid; add a splash more broth if needed.
6. Uncover and crank up the heat to medium for the last 5 minutes to crisp up the hash.

Crave-worthy crispy edges meet tender beef and potatoes in this hash. Serve it up with a fried egg on top for breakfast or alongside a crisp salad for dinner.

Beef Chuck Roast Ragu over Pappardelle

Oh, you’re in for a treat with this beef chuck roast ragu—it’s the kind of comfort food that hugs you back. Bold flavors, tender meat, and pasta that’s ready to soak it all up.

Ingredients

• 2 lbs beef chuck roast, cut into chunks
• A couple of tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• A splash of red wine (about 1/2 cup)
• 1 can (28 oz) crushed tomatoes
• A pinch of salt and pepper
• 1 lb pappardelle pasta
• A handful of fresh basil, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat. Sear the beef chunks until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot—work in batches if needed.
2. Add the onion and garlic to the pot, sautéing until soft, about 3 minutes. Deglaze with red wine, scraping up any browned bits.
3. Stir in the crushed tomatoes, salt, and pepper. Bring to a simmer, then cover and cook on low heat for 3 hours, until the beef is fork-tender. Tip: Stir occasionally to prevent sticking.
4. Meanwhile, cook the pappardelle according to package instructions until al dente. Drain and set aside.
5. Shred the beef in the pot with two forks. Mix in the fresh basil. Tip: Let the ragu sit for 10 minutes off the heat to thicken.
6. Serve the ragu over the pappardelle, garnishing with extra basil if you like.

This ragu is rich, meaty, and clings perfectly to the wide pappardelle noodles. Try topping it with a sprinkle of Parmesan or a drizzle of good olive oil for an extra layer of flavor.

Beef Chuck Roast Chili with Beans

Kick your comfort food game up a notch with this hearty beef chuck roast chili. It’s packed with flavor, easy to make, and perfect for those chilly nights.

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• A couple of tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• A splash of beef broth
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes
• Salt to your liking

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to get a good sear.
2. Throw in the diced onion and minced garlic, sauté until soft, about 3 minutes.
3. Sprinkle chili powder and cumin over the beef and onions, stir to coat evenly.
4. Pour in the beef broth to deglaze the pot, scraping up any browned bits. Tip: Those bits are flavor gold!
5. Add the diced tomatoes and kidney beans, bring to a simmer.
6. Lower the heat to medium-low, cover, and let it simmer for 1.5 hours, stirring occasionally. Tip: The longer it simmers, the more flavorful it gets.
7. Season with salt, then serve hot. The chili should be thick, with tender beef and a rich, smoky flavor. Try topping with shredded cheese or a dollop of sour cream for extra yum.

Beef Chuck Roast Sandwiches with Horseradish Sauce

Ready to level up your sandwich game? These beef chuck roast sandwiches with horseradish sauce are a game-changer, packing bold flavors and tender meat in every bite.

Ingredients

• 2 lbs beef chuck roast
• a couple of tbsp olive oil
• a splash of red wine
• 2 cups beef broth
• a handful of garlic cloves, minced
• 1 tbsp Worcestershire sauce
• a pinch of salt and pepper
• 1/2 cup mayo
• 2 tbsp prepared horseradish
• a squeeze of lemon juice
• 4 hoagie rolls, toasted

Instructions

1. Preheat your oven to 325°F. Pat the beef chuck roast dry with paper towels—this helps it brown better.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4 minutes per side.
3. Pour in the red wine to deglaze the pot, scraping up all those tasty browned bits. Tip: Those bits are flavor gold!
4. Add beef broth, garlic, Worcestershire sauce, salt, and pepper. Bring to a simmer.
5. Cover and transfer to the oven. Cook for 3 hours, or until the meat falls apart easily with a fork.
6. While the roast cooks, mix mayo, horseradish, and lemon juice in a small bowl for the sauce. Chill until ready to use.
7. Shred the beef with two forks, then pile it onto toasted hoagie rolls. Slather with horseradish sauce.

Fall in love with the melt-in-your-mouth beef paired with the spicy kick of horseradish sauce. Serve these sandwiches with crispy sweet potato fries for the ultimate comfort meal.

Beef Chuck Roast with Balsamic Glaze

Zesty and bold, this beef chuck roast transforms with a balsamic glaze that’s sticky, sweet, and utterly irresistible. Perfect for those lazy Sundays when only comfort food will do.

Ingredients

• 3 lbs beef chuck roast
• A couple of tbsp olive oil
• 1 cup beef broth
• A splash of balsamic vinegar
• 2 tbsp brown sugar
• A pinch of salt and pepper
• 3 garlic cloves, minced
• 1 tsp rosemary

Instructions

1. Preheat your oven to 325°F. Pat the beef chuck roast dry with paper towels—this helps it brown better.
2. Heat a couple of tbsp olive oil in a large oven-proof skillet over medium-high heat. Sear the roast on all sides until it’s deeply browned, about 4 minutes per side.
3. Remove the roast from the skillet. Toss in the minced garlic and rosemary, sautéing for about 30 seconds until fragrant.
4. Pour in 1 cup beef broth and a splash of balsamic vinegar, scraping up any browned bits from the bottom of the skillet—this is flavor gold.
5. Stir in 2 tbsp brown sugar until dissolved, then return the roast to the skillet.
6. Cover and transfer to the oven. Roast for about 3 hours, or until the meat is fork-tender.
7. Remove the roast and let it rest for 10 minutes. Meanwhile, simmer the skillet juices on the stove until thickened into a glaze.
8. Slice the roast against the grain, drizzle with the balsamic glaze, and serve.

Lusciously tender with a caramelized crust, this roast pairs amazingly with mashed potatoes or atop a crusty baguette for next-level sandwiches.

Beef Chuck Roast and Barley Soup

Dig into this hearty Beef Chuck Roast and Barley Soup—your ultimate comfort food fix that’s packed with flavor and ready to warm your soul.

Ingredients

• 2 lbs beef chuck roast, cubed
• 1 cup pearl barley
• a couple of carrots, chopped
• 2 celery stalks, diced
• 1 onion, finely chopped
• 4 cups beef broth
• a splash of olive oil
• 2 garlic cloves, minced
• a pinch of salt and pepper
• 1 bay leaf

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat.
2. Add the cubed beef chuck roast, searing until browned on all sides—about 5 minutes. Tip: Don’t overcrowd the pot to get a perfect sear.
3. Toss in the chopped onion, diced celery, and minced garlic, sautéing until soft—about 3 minutes.
4. Stir in the chopped carrots and pearl barley, mixing well with the beef and veggies.
5. Pour in the beef broth, add the bay leaf, and season with a pinch of salt and pepper.
6. Bring to a boil, then reduce heat to low, covering the pot. Simmer for 1.5 hours, or until the beef is tender and the barley is cooked. Tip: Stir occasionally to prevent sticking.
7. Remove the bay leaf before serving. Tip: For extra richness, let it sit for 10 minutes off the heat before diving in.

Comfort in a bowl—this soup’s tender beef and chewy barley make every spoonful satisfying. Try topping with fresh parsley or a dollop of sour cream for a creamy twist.

Beef Chuck Roast with Caramelized Onions

This beef chuck roast is your ticket to flavor town—tender, juicy, and packed with those deep, caramelized onion vibes. Let’s get into it.

Ingredients

• 3 lbs beef chuck roast
• a couple of large yellow onions, sliced thin
• a splash of olive oil
• 2 cups beef broth
• a tablespoon of Worcestershire sauce
• a teaspoon of salt
• a half teaspoon of black pepper
• a couple of sprigs of fresh thyme

Instructions

1. Preheat your oven to 325°F—low and slow is the way to go for that perfect tenderness.
2. Heat a splash of olive oil in a large Dutch oven over medium-high heat. Sear the beef chuck roast on all sides until it’s got a nice brown crust, about 4 minutes per side. Tip: Don’t rush the sear; it’s where the flavor’s at.
3. Remove the roast and toss in the sliced onions. Cook them down until they’re golden and sweet, about 10 minutes, stirring occasionally.
4. Pour in the beef broth and Worcestershire sauce, scraping up any tasty bits stuck to the bottom. That’s free flavor, folks.
5. Return the roast to the pot, sprinkle with salt and pepper, and tuck in the thyme sprigs. Cover and pop it in the oven for about 3 hours, or until the meat falls apart with a fork. Tip: Check it at the 2.5-hour mark to avoid overcooking.
6. Let it rest for 10 minutes before shredding or slicing. Tip: The juices will redistribute, making every bite moist and delicious.

Absolute perfection—the beef is melt-in-your-mouth tender, and those onions? Sweet, sticky, and packed with umami. Serve it over creamy mashed potatoes or pile it high on a crusty roll for the ultimate sandwich.

Beef Chuck Roast Shepherd’s Pie

Let’s dive into a comfort classic with a twist—Beef Chuck Roast Shepherd’s Pie. This dish layers rich, slow-cooked beef under a blanket of creamy mashed potatoes, baked to golden perfection.

Ingredients

• 2 lbs beef chuck roast, cubed
• A couple of carrots, diced
• A splash of olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• A cup of beef broth
• A tbsp of tomato paste
• 2 cups mashed potatoes (homemade or store-bought)
• A handful of frozen peas
• Salt and pepper, to season

Instructions

1. Preheat your oven to 375°F—this ensures a crispy top layer.
2. Heat a splash of olive oil in a large skillet over medium-high heat. Add the beef cubes, browning them on all sides. Tip: Don’t overcrowd the pan to get a perfect sear.
3. Toss in the onions, garlic, and carrots, cooking until the onions are translucent.
4. Stir in the tomato paste and beef broth, scraping up any browned bits for extra flavor. Tip: Those bits are gold—don’t let them go to waste!
5. Simmer the mixture for about 10 minutes, then add the frozen peas. Season with salt and pepper.
6. Transfer the beef mixture to a baking dish. Spread the mashed potatoes evenly over the top. Tip: Use a fork to create peaks for extra crispiness.
7. Bake for 25-30 minutes, or until the top is golden and the edges are bubbly.

Mouthwatering doesn’t even begin to cover it. The beef is fork-tender, the potatoes are crisp on top yet fluffy underneath, and those peas? A sweet pop in every bite. Serve it straight from the oven with a side of crusty bread to soak up the juices.

Beef Chuck Roast Pho

Overwhelm your senses with this Beef Chuck Roast Pho—a bowl of pure comfort that’s got depth, spice, and everything nice. Let’s dive straight into making magic happen.

Ingredients

• 2 lbs beef chuck roast, sliced thin
• 8 cups beef broth (homemade or store-bought)
• 1 large onion, halved
• a 3-inch piece of ginger, smashed
• 2 star anise pods
• a couple of cinnamon sticks
• a splash of fish sauce
• 1 tbsp sugar
• 8 oz rice noodles
• a handful of bean sprouts
• a bunch of fresh basil
• a lime, cut into wedges
• 2 green onions, sliced
• a couple of jalapeños, sliced (optional)

Instructions

1. Heat a large pot over medium-high heat. Add the beef chuck roast slices and sear until browned, about 3 minutes per side. Remove and set aside.
2. In the same pot, add the onion halves and ginger. Char them for about 5 minutes, flipping once, to bring out their sweetness.
3. Pour in the beef broth, then add the star anise, cinnamon sticks, fish sauce, and sugar. Bring to a boil, then reduce heat to low and simmer for 1 hour to infuse the flavors.
4. While the broth simmers, prepare the rice noodles according to package instructions. Drain and set aside.
5. After the broth has simmered, strain out the solids and return the broth to the pot. Add the seared beef back in and cook for another 5 minutes until heated through.
6. Divide the noodles among bowls. Ladle the hot broth and beef over the noodles.
7. Top with bean sprouts, basil, lime wedges, green onions, and jalapeños if using. Serve immediately.

Unbelievably tender beef meets a broth that’s rich and aromatic, with noodles that slurp up all that goodness. Try serving it with a side of hoisin and sriracha for an extra kick.

Beef Chuck Roast with Red Wine Reduction

Never underestimate the power of a well-cooked beef chuck roast. This recipe turns a humble cut into a showstopper with a rich red wine reduction that’s all about deep flavors and tender bites.

Ingredients

• 3 lbs beef chuck roast
• A couple of tbsp olive oil
• Salt and pepper, just enough to coat
• 2 cups red wine (something you’d drink)
• A splash of beef stock
• 3 garlic cloves, smashed
• A handful of fresh thyme
• 1 tbsp butter

Instructions

1. Preheat your oven to 325°F. Pat the beef dry with paper towels—this is key for a good sear.
2. Heat olive oil in a Dutch oven over medium-high. Season the beef all over with salt and pepper, then sear until it’s got a crust, about 4 minutes per side.
3. Remove the beef, toss in garlic and thyme, and pour in the wine and beef stock, scraping up the browned bits. Tip: Those bits are flavor gold.
4. Return the beef to the pot, cover, and braise in the oven for 3 hours. It’s done when it shreds easily with a fork.
5. Transfer the beef to a plate. Simmer the liquid on the stove until it thickens slightly, about 10 minutes. Swirl in butter for a glossy finish. Tip: Don’t skip the butter—it adds richness.
6. Shred the beef, drizzle with the reduction, and serve. Tip: Leftovers? Make killer sandwiches.

What you get is melt-in-your-mouth beef with a sauce that’s bold and slightly tangy. Try it over mashed potatoes or pile it high on a crusty baguette for a next-level sandwich.

Beef Chuck Roast and Lentil Stew

Elevate your comfort food game with this hearty beef chuck roast and lentil stew—bold flavors, minimal fuss, and maximum coziness in every bite.

Ingredients

• 2 lbs beef chuck roast, cubed
• 1 cup dried green lentils
• a couple of carrots, chopped
• a stalk or two of celery, diced
• a big onion, chopped
• 3 cloves garlic, minced
• a splash of olive oil
• 4 cups beef broth
• a can of diced tomatoes
• a teaspoon of smoked paprika
• a bay leaf
• salt and pepper, to get it just right

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat.
2. Brown the beef cubes in batches, ensuring each piece gets a nice sear—don’t overcrowd the pot.
3. Toss in the onions, carrots, and celery, cooking until they start to soften, about 5 minutes.
4. Stir in the garlic and smoked paprika, cooking for another minute until fragrant.
5. Add the lentils, diced tomatoes, beef broth, and bay leaf, bringing everything to a boil.
6. Reduce heat to low, cover, and let it simmer for about 1.5 hours, or until the beef is fork-tender.
7. Season with salt and pepper, then remove the bay leaf before serving.

Pro tip: For an extra layer of flavor, deglaze the pot with a splash of red wine after browning the beef. Serve this stew over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up all the goodness. Perfect for those chilly nights when you need something to warm you up from the inside out.

Beef Chuck Roast with Creamy Polenta

Transform your dinner game with this Beef Chuck Roast paired with silky Creamy Polenta. Tender meat meets smooth, buttery polenta for a comfort food win.

Ingredients

• 3 lbs beef chuck roast
• A couple of tbsp olive oil
• Salt and pepper, generously
• 4 cloves garlic, minced
• A splash of red wine
• 2 cups beef broth
• A few sprigs of fresh thyme
• 1 cup polenta
• 4 cups water
• A knob of butter
• 1/2 cup grated Parmesan

Instructions

1. Preheat your oven to 325°F. Season the beef chuck roast all over with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast until browned on all sides, about 4 minutes per side.
3. Add minced garlic around the roast, pour in a splash of red wine, and let it reduce by half, about 2 minutes.
4. Pour in beef broth and add thyme sprigs. Cover and transfer to the oven. Cook until the meat is fork-tender, about 3 hours.
5. About 30 minutes before the beef is done, start the polenta. Bring water to a boil in a medium saucepan.
6. Whisk in polenta, reduce heat to low, and cook, stirring often, until thickened, about 20 minutes.
7. Remove from heat, stir in butter and Parmesan until smooth and creamy.
8. Slice the beef against the grain. Serve over creamy polenta, spooning some of the cooking juices over the top.

Kick back and enjoy the melt-in-your-mouth beef with the creamy, cheesy polenta. Try topping with crispy fried onions for an extra crunch.

Summary

Mouthwatering and hearty, these 20 beef chuck roast recipes promise to delight any comfort food enthusiast. Whether you’re craving classic stews or innovative dishes, there’s something here for every palate. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.