Wondering what to make with chuck roast for dinner tonight? Here are 25+ easy chuck roast recipes to try out. From pasta recipes, to stews, pot roast, sandwiches and more. They’re all SO delicious and comforting!
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Chuck roast is a flavorful and economical cut of beef that can be cooked in a variety of ways. It’s often used for pot roast or braised dishes, but there are so many more ways to cook with it!
When cooked properly, it can be tender and juicy, and can be served with a variety of sides such as roasted vegetables, mashed potatoes, or rice.
Here’s 25+ of my favorite chuck roast recipes that you can try out for dinner tonight!
Beef Chuck Recipes
How to Make Ahead and Store
Many of these recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
More Ingredient Guides
- Ground Beef Recipes
- Ground Turkey Recipes
- Flank Steak Recipes
- Italian Sausage Recipes
- Boneless Pork Chop Recipes
- Lamb Recipes
- Pork Belly Recipes
Did you Make Any of These Recipes using Chuck Roast?
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The BEST Chuck Roast
Ingredients
- 3 ½ – 4 pound chuck roast
- 2 tablespoons olive oil
- 1 onion (thinly sliced)
- 6 cloves garlic (minced)
- 1 1/2 pounds baby potatoes (whole)
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 2 ½ cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 16-oz bag baby carrots (or 4 carrots, peeled and cut into large chunks)
For the dry rub:
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon onion powder
For the gravy:
- ¼ cup cornstarch (whisked together with ½ cup cold water)
To finish:
- Fresh chopped parsley (to garnish)
- Salt and pepper (to taste)
Instructions
- Trim excess fat off the beef. Cut into 3-4 large chunks.
- Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.
- Turn the Instant Pot to SAUTE and add oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes. (Depending on the size of your IP, you may need to work in batches, so you don’t overcrowd the pot.) Set beef aside on a plate.
- Add the onions to the pot and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
- Return the beef to the pot, then top with the potatoes. Don’t stir.
- Place lid on pot and set to seal. Cook on manual HIGH pressure for 45 minutes. Once the time is up, quick release the pressure (this takes about 5 minutes).
- Add carrots. Place lid on pot and set to seal. Cook on manual HIGH pressure for 4 minutes. Once the time is up, quick release the pressure.
- Remove beef and veggies from Instant Pot and arrange on a serving platter. Add the cornstarch slurry to the liquid left in the Instant Pot. Press SAUTE and cook for 2-3 minutes, until thickened.
Notes
- If you don’t like potatoes or carrots with your pot roast, feel free to leave them out.
- If you don’t have red wine for the recipe, you can leave it out entirely. Replace it with 1/2 cup of extra beef broth to ensure there is enough cooking liquid.