24 Delicious Chuck Roast Recipes Stove Top Easy

Perfect for those chilly evenings or when you’re craving something hearty without spending hours in the kitchen, our collection of 24 delicious chuck roast recipes is here to save the day! Each stove-top easy dish promises to deliver comfort food at its finest, ensuring your dinner is both satisfying and simple to prepare. Dive in and discover your next favorite meal that’ll have everyone asking for seconds!

Classic Stove Top Chuck Roast with Vegetables

You’ll find that mastering the Classic Stove Top Chuck Roast with Vegetables is a rewarding endeavor, especially when you follow these straightforward steps. This dish combines tender meat and hearty vegetables in a savory broth, perfect for a comforting meal.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 3 lbs chuck roast, trimmed of excess fat
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 4 medium carrots, cut into 2-inch pieces
• 4 medium potatoes, quartered
• 1 large onion, sliced
• 2 cups beef broth (low sodium preferred)
• 2 tbsp tomato paste
• 1 tsp dried thyme

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season the chuck roast with salt and pepper, then sear in the hot oil until browned on all sides, about 4 minutes per side. Tip: Don’t rush the browning; it adds depth of flavor.
3. Remove the roast and set aside. In the same pot, add carrots, potatoes, and onion, sautéing until slightly softened, about 5 minutes.
4. Stir in beef broth, tomato paste, and thyme, scraping up any browned bits from the bottom of the pot. Tip: These bits are flavor gold.
5. Return the roast to the pot, nestling it among the vegetables. Bring to a simmer, then cover and reduce heat to low.
6. Cook until the meat is fork-tender, about 2.5 to 3 hours, checking occasionally to ensure the liquid is at a gentle simmer. Tip: Resist the urge to peek too often; keeping the lid on ensures moist, tender meat.

Delight in the melt-in-your-mouth texture of the chuck roast, complemented by the sweetness of the carrots and the earthiness of the potatoes. Serve this hearty dish over a bed of mashed cauliflower for a low-carb twist or alongside crusty bread to soak up the rich broth.

Garlic Herb Butter Chuck Roast Stove Top

Now, let’s dive into creating a mouthwatering Garlic Herb Butter Chuck Roast right on your stove top. This dish is perfect for those who appreciate the rich flavors of garlic and herbs melded with the tenderness of chuck roast, all achieved through simple, step-by-step cooking.

Ingredients

• 3 lbs chuck roast (trim excess fat for leaner results)
• 4 tbsp unsalted butter (softened for easier mixing)
• 4 cloves garlic (minced, or adjust to taste)
• 1 tbsp fresh rosemary (chopped, or 1 tsp dried)
• 1 tbsp fresh thyme (chopped, or 1 tsp dried)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. In a small bowl, mix together the softened butter, minced garlic, rosemary, thyme, salt, and pepper until well combined. Set aside.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Pat the chuck roast dry with paper towels to ensure a good sear, then season both sides lightly with additional salt and pepper.
4. Place the chuck roast in the hot skillet and sear for 4-5 minutes on each side, or until a deep brown crust forms.
5. Reduce the heat to medium-low and spread the garlic herb butter mixture evenly over the top of the roast.
6. Cover the skillet with a lid and cook for 1.5 to 2 hours, or until the roast is fork-tender, flipping halfway through cooking.
7. Remove the roast from the skillet and let it rest for 10 minutes before slicing against the grain for maximum tenderness.

Delight in the succulent texture and robust flavors of this Garlic Herb Butter Chuck Roast, perfect when served over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal.

Stove Top Chuck Roast with Red Wine Sauce

On a chilly evening, nothing beats the comfort of a hearty chuck roast simmered to perfection with a rich red wine sauce. This dish, simple yet elegant, is perfect for both weeknight dinners and special occasions, offering a melt-in-your-mouth experience with every bite.

Ingredients

• 3 lbs chuck roast (trim excess fat for a leaner dish)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup red wine (choose a dry variety for depth of flavor)
• 2 cups beef broth (low sodium recommended)
• 3 garlic cloves, minced (fresh is best for aroma)
• 1 tbsp tomato paste (adds richness to the sauce)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 sprigs fresh thyme (or 1/2 tsp dried thyme)

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season the chuck roast with salt and pepper, then sear in the hot oil until browned on all sides, about 4 minutes per side. Tip: Don’t rush this step; a good sear locks in flavors.
3. Remove the roast and set aside. In the same pot, add minced garlic and sauté until fragrant, about 30 seconds.
4. Stir in tomato paste and cook for another minute to deepen its flavor.
5. Pour in red wine, scraping the bottom of the pot to release any browned bits. Tip: This deglazing step is key for a flavorful sauce.
6. Return the chuck roast to the pot, add beef broth and thyme, then bring to a simmer.
7. Cover and reduce heat to low. Cook until the meat is fork-tender, about 3 hours. Tip: Check occasionally to ensure the liquid is at a gentle simmer.
8. Once done, remove the thyme sprigs and adjust seasoning if necessary.

Now, the chuck roast should be incredibly tender, with the red wine sauce offering a perfect balance of richness and acidity. Serve it over creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to impress.

Slow Cooked Stove Top Chuck Roast in Tomato Sauce

Here’s a comforting dish that’s perfect for those days when you want a hearty meal without too much fuss. Slow Cooked Stove Top Chuck Roast in Tomato Sauce is all about tender meat and rich flavors, achieved with patience and simple ingredients.

Ingredients

• 2 lbs chuck roast (trim excess fat for leaner meat)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh is best)
• 1 cup beef broth (low sodium recommended)
• 1 can (14.5 oz) crushed tomatoes (San Marzano for best flavor)
• 1 tbsp tomato paste (adds depth)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried rosemary (crushed slightly to release oils)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Season chuck roast generously with salt and pepper, then sear in the pot until browned on all sides, about 4-5 minutes per side. Tip: Don’t rush this step; a good sear locks in flavors.
3. Remove the roast and set aside. In the same pot, add diced onion and cook until translucent, about 3 minutes.
4. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Stir in beef broth, crushed tomatoes, tomato paste, thyme, and rosemary, scraping up any browned bits from the bottom of the pot.
6. Return the chuck roast to the pot, nestling it into the sauce. Bring to a simmer, then reduce heat to low.
7. Cover and cook for 3-4 hours, turning the roast halfway through, until the meat is fork-tender. Tip: Check occasionally to ensure the sauce isn’t reducing too much; add a splash of broth if needed.
8. Once done, let the roast rest in the sauce for 10 minutes before slicing. Tip: This allows the juices to redistribute, ensuring moist meat.

The chuck roast will be incredibly tender, pulling apart with little effort, while the tomato sauce thickens into a rich, flavorful gravy. Serve it over mashed potatoes or with crusty bread to soak up every last bit of sauce.

Stove Top Chuck Roast with Mushrooms and Onions

You’ll find this Stove Top Chuck Roast with Mushrooms and Onions to be a comforting dish that’s perfect for any day of the week. Its rich flavors and tender meat make it a family favorite, and the best part? It’s surprisingly simple to make.

Ingredients

• 2 lbs chuck roast (cut into large chunks for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion (sliced, for sweetness and texture)
• 8 oz mushrooms (sliced, cremini or button work well)
• 2 cloves garlic (minced, for a flavor boost)
• 1 cup beef broth (low sodium preferred, adjust to taste)
• 1 tbsp Worcestershire sauce (for depth of flavor)
• 1 tsp thyme (dried, or 1 tbsp fresh)
• Salt and pepper (to season the meat)

Instructions

1. Season the chuck roast chunks generously with salt and pepper on all sides.
2. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
3. Sear the meat in batches, ensuring not to overcrowd the pot, for about 3-4 minutes per side until a deep brown crust forms. Tip: This step is crucial for flavor, so don’t rush it.
4. Remove the meat and set aside. In the same pot, add the sliced onions and mushrooms, cooking until softened and slightly caramelized, about 5 minutes.
5. Add the minced garlic and cook for another 30 seconds until fragrant. Tip: Garlic burns easily, so keep an eye on it.
6. Return the meat to the pot, add beef broth, Worcestershire sauce, and thyme, stirring to combine.
7. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2.5 to 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely; add a bit more broth if needed.

Unbelievably tender and packed with umami flavors, this chuck roast pairs wonderfully with mashed potatoes or crusty bread to soak up the delicious juices. For a colorful twist, serve it over a bed of roasted vegetables.

Spicy Stove Top Chuck Roast with Chipotle

Delving into the heart of comfort food with a spicy twist, this Spicy Stove Top Chuck Roast with Chipotle is a game-changer for weeknight dinners. Designed for beginners, this methodical guide ensures a flavorful, tender roast every time.

Ingredients

• 2 lbs chuck roast (cut into 2-inch cubes for even cooking)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion (diced, for sweetness)
• 3 garlic cloves (minced, adjust to taste)
• 2 chipotle peppers in adobo sauce (minced, for heat and smokiness)
• 1 tsp ground cumin (for earthy notes)
• 1 tsp smoked paprika (adds depth)
• 1 cup beef broth (low sodium preferred)
• Salt (to taste, start with 1/2 tsp)

Instructions

1. Heat 2 tbsp vegetable oil in a large, heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Season 2 lbs chuck roast cubes with salt, then sear in the pot until browned on all sides, about 3-4 minutes per side. Tip: Do not overcrowd the pot to ensure proper browning.
3. Add 1 diced large onion and cook until softened, about 5 minutes, stirring occasionally.
4. Stir in 3 minced garlic cloves, 2 minced chipotle peppers, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking until fragrant, about 1 minute. Tip: Toast the spices briefly to unlock their flavors.
5. Pour in 1 cup beef broth, scraping the bottom of the pot to deglaze and incorporate all the flavorful bits.
6. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is fork-tender. Tip: Check occasionally and add more broth if needed to prevent drying out.

After simmering, the chuck roast will be incredibly tender, with a rich, smoky flavor from the chipotle peppers. Serve it over mashed potatoes or alongside warm tortillas for a comforting meal that packs a punch.

Stove Top Chuck Roast with Balsamic Glaze

Every home cook deserves a foolproof method to create a tender, flavorful chuck roast that feels gourmet yet approachable. This Stove Top Chuck Roast with Balsamic Glaze is your ticket to a hearty, satisfying meal with minimal fuss and maximum flavor.

Ingredients

• 2 lbs chuck roast (trim excess fat for better texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup beef broth (low sodium recommended)
• 1/4 cup balsamic vinegar (adjust to taste)
• 2 tbsp honey (for a touch of sweetness)
• 3 cloves garlic, minced (fresh is best)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp dried thyme (or 1 tbsp fresh)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chuck roast evenly with salt and pepper, then sear in the skillet for 4-5 minutes per side until deeply browned.
3. Reduce heat to medium, add minced garlic and thyme around the roast, sautéing for 1 minute until fragrant.
4. Pour in beef broth and balsamic vinegar, then drizzle honey over the roast. Tip: Scrape the skillet bottom to incorporate flavorful bits into the glaze.
5. Cover and simmer on low heat for 1.5 hours, turning the roast halfway through, until fork-tender. Tip: Maintain a gentle simmer to prevent toughness.
6. Uncover, increase heat to medium-high, and cook for 5 more minutes to reduce the glaze slightly. Tip: Spoon glaze over the roast repeatedly for maximum flavor.
7. Remove from heat, let rest for 10 minutes before slicing against the grain for tenderness.

Fall in love with the melt-in-your-mouth texture and the perfect balance of tangy and sweet in every bite. Serve atop creamy mashed potatoes or with roasted vegetables for a complete meal that’s sure to impress.

Honey Glazed Stove Top Chuck Roast

Mastering the art of a perfectly tender chuck roast doesn’t require fancy equipment—just your trusty stove and a few simple ingredients. This honey-glazed version transforms the humble cut into a sweet, savory masterpiece that’s sure to impress.

Ingredients

• 2 lbs chuck roast (trim excess fat for better texture)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup honey (warm slightly if too thick to drizzle)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp apple cider vinegar (adds a nice tang)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp black pepper (adjust to taste)
• 1/2 cup beef broth (for deglazing and moisture)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Season the chuck roast evenly with black pepper, then sear in the pot until all sides are deeply browned, about 4-5 minutes per side. Tip: Don’t rush this step—the browning adds flavor.
3. Reduce heat to medium. Add minced garlic and thyme around the roast, stirring briefly until fragrant, about 30 seconds.
4. In a small bowl, whisk together honey, soy sauce, and apple cider vinegar. Pour over the roast, coating it evenly.
5. Add beef broth to the pot, then cover and simmer on low heat for 2.5 to 3 hours, or until the roast is fork-tender. Tip: Check occasionally to ensure there’s enough liquid to prevent burning.
6. Once tender, remove the roast and let it rest for 10 minutes before slicing. Tip: Reduce the remaining liquid in the pot over high heat for a thicker glaze, if desired.

With its melt-in-your-mouth texture and a glaze that strikes the perfect balance between sweet and savory, this honey-glazed chuck roast is a weeknight hero. Serve it over mashed potatoes or alongside roasted vegetables for a complete meal that feels anything but ordinary.

Stove Top Chuck Roast with Root Vegetables

Mastering the art of a hearty, comforting meal starts with this Stove Top Chuck Roast with Root Vegetables. Perfect for beginners, this recipe guides you through each step to ensure a flavorful, tender roast every time.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 3 lbs chuck roast, patted dry
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 1 large onion, chopped
• 4 carrots, peeled and cut into 2-inch pieces
• 3 parsnips, peeled and cut into 2-inch pieces
• 2 cups beef broth (low sodium preferred)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season chuck roast with salt and pepper. Sear in the Dutch oven until browned on all sides, about 4 minutes per side. Remove and set aside.
3. In the same pot, add garlic and onion. Cook until softened, about 3 minutes, scraping up any browned bits.
4. Add carrots and parsnips, cooking for another 5 minutes until slightly softened.
5. Stir in beef broth, tomato paste, thyme, and bay leaf. Return the chuck roast to the pot, ensuring it’s submerged halfway in the liquid.
6. Bring to a simmer, then reduce heat to low. Cover and cook for 3 hours, or until the meat is fork-tender.
7. Remove bay leaf before serving. Tip: For a thicker sauce, remove the roast and vegetables, then simmer the liquid uncovered for 10 minutes.

Just imagine the tender, fall-apart chuck roast paired with sweet, earthy root vegetables, all bathed in a rich, savory sauce. Serve this dish over creamy mashed potatoes or with a side of crusty bread to soak up every last drop of flavor.

Beer Braised Stove Top Chuck Roast

Amazingly tender and flavorful, this Beer Braised Stove Top Chuck Roast is a foolproof dish that transforms a simple cut of beef into a succulent meal with minimal effort. Let’s dive into the methodical process of creating this comforting dish, perfect for any home cook looking to impress.

Ingredients

• 3 lbs chuck roast (trim excess fat for better texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, sliced (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 12 oz dark beer (stout or porter recommended for depth)
• 1 cup beef broth (low sodium to control saltiness)
• 2 tbsp tomato paste (adds richness and color)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 sprigs fresh thyme (or 1/2 tsp dried thyme)

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season chuck roast with salt and pepper, then sear in the hot oil until deeply browned on all sides, about 4-5 minutes per side. Tip: Don’t rush this step; a good sear builds flavor.
3. Remove the roast and set aside. In the same pot, add sliced onions and cook until softened, about 5 minutes, scraping up any browned bits.
4. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
5. Stir in tomato paste, then pour in beer and beef broth, bringing to a simmer. Tip: Deglazing with beer lifts all the flavorful bits off the bottom.
6. Return the chuck roast to the pot, add thyme, and cover. Reduce heat to low and simmer gently for 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid is at a gentle simmer, not a boil.
7. Once done, remove the roast and let it rest for 10 minutes before slicing. Meanwhile, skim any excess fat from the braising liquid and adjust seasoning if needed.

Juicy and rich, this Beer Braised Stove Top Chuck Roast falls apart with a fork, offering layers of deep, malty flavors from the beer. Serve it over creamy mashed potatoes or with crusty bread to soak up the delicious sauce for a truly hearty meal.

Stove Top Chuck Roast with Garlic Mashed Potatoes

For a comforting meal that feels like a hug on a plate, this Stove Top Chuck Roast with Garlic Mashed Potatoes is a must-try. Follow these steps to create a dish that’s both hearty and flavorful, perfect for any day of the week.

Ingredients

• 2 lbs chuck roast (trim excess fat for tenderness)
• 2 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (fresh is best for flavor)
• 1 cup beef broth (low sodium recommended)
• 2 lbs potatoes, peeled and cubed (Yukon Gold for creaminess)
• 1/2 cup milk (whole milk for richer texture)
• 4 tbsp butter (unsalted, adjust to taste)
• Salt and pepper (to season, start with 1 tsp each)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Season chuck roast with salt and pepper, then sear in the pot until browned on all sides, approximately 4 minutes per side.
3. Add minced garlic around the roast, sauté for 30 seconds until fragrant, then pour in beef broth.
4. Cover and reduce heat to low, simmering for 2.5 hours until the meat is fork-tender. Tip: Check liquid level halfway, adding more broth if needed.
5. While the roast cooks, boil potatoes in salted water until tender, about 15 minutes. Drain well.
6. Mash potatoes with milk and butter until smooth. Tip: Warm the milk beforehand to prevent cooling the potatoes.
7. Season mashed potatoes with salt and pepper to taste. Tip: For extra flavor, stir in a clove of minced garlic.
8. Once the roast is done, let it rest for 10 minutes before slicing against the grain.

Juicy and tender, the chuck roast pairs beautifully with the creamy garlic mashed potatoes. Serve this dish with a side of steamed green beans for a complete meal that’s sure to impress.

Rosemary and Thyme Stove Top Chuck Roast

Unlock the secrets to a perfectly tender and flavorful chuck roast with this simple stove-top method. Using fresh rosemary and thyme, this dish transforms an affordable cut of beef into a gourmet meal that’s both comforting and elegant.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 3 lbs chuck roast (trimmed of excess fat)
• 1 tbsp kosher salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 4 cloves garlic (minced)
• 1 tbsp fresh rosemary (chopped, or 1 tsp dried)
• 1 tbsp fresh thyme (chopped, or 1 tsp dried)
• 1 cup beef broth (low sodium recommended)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Season the chuck roast evenly with salt and pepper, then sear in the pot until deeply browned on all sides, about 4-5 minutes per side. Tip: Don’t rush this step; a good sear adds flavor.
3. Reduce heat to medium, add minced garlic, rosemary, and thyme around the roast, stirring briefly until fragrant, about 30 seconds.
4. Pour in beef broth, scraping the bottom of the pot to loosen any browned bits. Tip: These bits are packed with flavor.
5. Cover the pot with a tight-fitting lid, reduce heat to low, and simmer gently for 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid is at a gentle simmer, not a boil.
6. Remove the roast from the pot, let it rest for 10 minutes before slicing against the grain. Serve with the reduced cooking liquid as a sauce.

Gloriously tender, this rosemary and thyme-infused chuck roast boasts a rich, savory depth that pairs wonderfully with creamy mashed potatoes or crusty bread to soak up the juices. For a twist, shred the meat and toss it into tacos or over a bed of greens for a hearty salad.

Stove Top Chuck Roast with Carrots and Celery

Delving into the heart of comfort food, this stove top chuck roast with carrots and celery is a testament to simplicity and flavor. Perfect for a cozy dinner, it’s a dish that promises tenderness and a rich, savory broth with minimal fuss.

Ingredients

• 2 lbs chuck roast (trim excess fat for leaner meat)
• 1 tbsp olive oil (or any neutral oil)
• 4 carrots, peeled and cut into 2-inch pieces (uniform sizes cook evenly)
• 4 celery stalks, cut into 2-inch pieces
• 2 cups beef broth (low sodium preferred, adjust salt to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 2 garlic cloves, minced (or 1/2 tsp garlic powder)
• 1 tsp dried thyme (or 1 tbsp fresh)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Season chuck roast with salt and pepper, then sear in the pot until browned on all sides, about 4 minutes per side. Tip: Don’t rush this step; a good sear locks in flavors.
3. Add minced garlic and thyme around the roast, stirring for 30 seconds until fragrant.
4. Pour in beef broth, scraping the bottom of the pot to loosen any browned bits. Tip: These bits add depth to the broth.
5. Add carrots and celery around the roast, ensuring they’re submerged in the broth as much as possible.
6. Bring to a simmer, then reduce heat to low. Cover and cook for 2.5 to 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the broth is at a gentle simmer, not a boil.
7. Once done, remove the roast and vegetables to a serving platter. Let the roast rest for 10 minutes before slicing.

Succulent and flavorful, this chuck roast falls apart with ease, surrounded by sweet carrots and crisp-tender celery. Serve it over mashed potatoes or with crusty bread to soak up the savory broth for a meal that feels like a hug.

Asian Inspired Stove Top Chuck Roast

Just when you thought chuck roast couldn’t get any more comforting, this Asian-inspired version brings a whole new level of flavor to your stove top. Perfect for beginners, this recipe guides you through each step to ensure a deliciously tender result.

Ingredients

• 2 lbs chuck roast (cut into 2-inch cubes for even cooking)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup soy sauce (low sodium recommended to control saltiness)
• 1/4 cup brown sugar (packed, for a balanced sweetness)
• 3 cloves garlic (minced, adjust to taste)
• 1 tbsp ginger (freshly grated, for a vibrant kick)
• 2 cups beef broth (homemade or store-bought, for depth of flavor)
• 1 tbsp cornstarch (mixed with 2 tbsp water, for thickening)
• 2 green onions (sliced, for garnish)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the chuck roast cubes in a single layer, searing each side for 3-4 minutes until deeply browned. Work in batches if necessary to avoid overcrowding.
3. Reduce the heat to medium, add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
4. Pour in the soy sauce and beef broth, scraping the bottom of the skillet to release any browned bits for extra flavor.
5. Sprinkle the brown sugar over the mixture, stirring until dissolved, then bring to a gentle simmer.
6. Cover the skillet with a lid, adjusting the heat to maintain a low simmer, and cook for 1.5 to 2 hours until the meat is fork-tender.
7. Once the meat is tender, stir in the cornstarch slurry, cooking for an additional 2-3 minutes until the sauce thickens to your liking.
8. Garnish with sliced green onions before serving.

Creating this dish results in a melt-in-your-mouth chuck roast with a rich, savory-sweet sauce that’s irresistibly glossy. Serve it over a bed of steamed jasmine rice or with a side of crisp vegetables for a complete meal that’s sure to impress.

Stove Top Chuck Roast with a Rich Gravy

Preparing a hearty chuck roast with a rich gravy is simpler than you might think, and it’s perfect for those cozy family dinners. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 3 lbs chuck roast (trim excess fat for a leaner dish)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 4 cloves garlic, minced (fresh is best for flavor)
• 2 cups beef broth (low sodium recommended)
• 2 tbsp all-purpose flour (for thickening the gravy)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp dried thyme (or rosemary for a different herb note)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Season the chuck roast with salt and pepper, then sear in the pot until browned on all sides, approximately 4 minutes per side. Tip: Don’t rush this step; a good sear locks in flavors.
3. Remove the roast and set aside. In the same pot, add diced onion and cook until translucent, about 3 minutes, stirring occasionally.
4. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Sprinkle flour over the onions and garlic, stirring to combine and cook for 2 minutes to remove the raw flour taste.
6. Gradually whisk in beef broth, ensuring no lumps remain, then bring to a simmer.
7. Return the chuck roast to the pot, add thyme, and cover. Reduce heat to low and simmer for 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely; add a little water if needed.
8. Once done, remove the roast and let it rest for 10 minutes before slicing. Meanwhile, skim any excess fat from the gravy and adjust seasoning if necessary. Tip: For a smoother gravy, strain it before serving.

Enjoy the tender, flavorful chuck roast with its rich gravy over mashed potatoes or alongside roasted vegetables for a comforting meal that’s sure to impress.

Smoky Paprika Stove Top Chuck Roast

Mastering the art of a perfectly tender chuck roast doesn’t require fancy equipment—just your trusty stove and a few key ingredients. This Smoky Paprika Stove Top Chuck Roast is a testament to how simple techniques can yield deeply flavorful results.

Ingredients

• 2 lbs chuck roast (trim excess fat for better texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, sliced (yellow or white for sweetness)
• 3 garlic cloves, minced (fresh is best for vibrant flavor)
• 2 tsp smoked paprika (adjust to taste for more smokiness)
• 1 tsp salt (fine sea salt recommended)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1 cup beef broth (low sodium to control saltiness)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Season the chuck roast evenly with salt and pepper, then sear in the pot for 4-5 minutes per side until a deep brown crust forms.
3. Remove the roast and set aside. In the same pot, add sliced onions and sauté for 3 minutes until softened, scraping up any browned bits from the bottom.
4. Add minced garlic and smoked paprika, stirring for 1 minute until fragrant to bloom the spices.
5. Return the chuck roast to the pot, pour in beef broth, and bring to a simmer. Cover and reduce heat to low.
6. Cook for 2.5 to 3 hours, turning the roast halfway through, until the meat is fork-tender.
7. Once done, let the roast rest for 10 minutes before slicing against the grain for maximum tenderness.

Beautifully tender and infused with smoky paprika, this chuck roast pairs wonderfully with creamy mashed potatoes or crusty bread to soak up the rich juices. For a twist, shred the meat and serve over polenta for a comforting meal.

Stove Top Chuck Roast with Sweet Potatoes

Mastering the art of a hearty, comforting meal doesn’t have to be complicated, especially when it involves a tender chuck roast paired with sweet potatoes. This stove-top method ensures a flavorful dish with minimal fuss, perfect for a cozy dinner.

Ingredients

• 2 lbs chuck roast (trim excess fat for leaner meat)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, sliced (yellow or white for sweetness)
• 2 large sweet potatoes, peeled and cubed (about 3 cups)
• 2 cups beef broth (low sodium recommended)
• 1 tbsp tomato paste (adds depth of flavor)
• 2 tsp garlic powder (adjust to taste)
• 1 tsp smoked paprika (for a hint of smokiness)
• Salt and pepper (to season)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Season the chuck roast generously with salt and pepper, then sear in the pot until browned on all sides, about 4 minutes per side. Tip: Don’t rush this step; a good sear locks in flavors.
3. Remove the roast and set aside. In the same pot, add the sliced onions, cooking until softened, about 3 minutes.
4. Stir in the tomato paste, garlic powder, and smoked paprika, cooking for 1 minute to bloom the spices.
5. Return the chuck roast to the pot. Add beef broth, ensuring the liquid comes halfway up the sides of the roast. Bring to a simmer.
6. Cover and reduce heat to low. Cook for 1.5 hours, checking occasionally to maintain a gentle simmer. Tip: Adjust heat as needed to prevent boiling.
7. Add the cubed sweet potatoes around the roast. Cover and continue cooking until the potatoes are tender and the meat is fork-tender, about 30 more minutes. Tip: Pierce a sweet potato with a fork to test doneness.
8. Once done, remove from heat. Let the roast rest for 10 minutes before slicing. This allows juices to redistribute.

Enjoy the melt-in-your-mouth chuck roast alongside the sweet, caramelized potatoes, a testament to simple ingredients transforming into a deeply satisfying meal. For an extra touch, garnish with fresh herbs or a drizzle of balsamic glaze before serving.

Italian Style Stove Top Chuck Roast

Delving into the heart of Italian cuisine, this stove top chuck roast brings the rustic flavors of Italy right to your kitchen. Perfect for beginners, this methodical guide ensures a delicious outcome with every step.

Ingredients

• 2 lbs chuck roast (trim excess fat for better texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup beef broth (low sodium recommended)
• 1 tbsp tomato paste (adds depth to the sauce)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp dried rosemary (fresh can be used if available)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the chuck roast generously with salt and pepper on all sides.
3. Sear the roast in the hot oil until a deep brown crust forms, about 4 minutes per side. Tip: Do not move the roast while searing to ensure a good crust.
4. Reduce heat to medium and add minced garlic around the roast, sautéing until fragrant, about 30 seconds.
5. Stir in tomato paste and dried rosemary, coating the roast lightly with the mixture.
6. Pour in beef broth, scraping the bottom of the skillet to loosen any browned bits. Tip: These bits add incredible flavor to the sauce.
7. Cover the skillet and simmer on low heat for 2.5 hours, or until the roast is fork-tender. Tip: Check the liquid level occasionally, adding more broth if necessary.
8. Once done, remove the roast from the skillet and let it rest for 10 minutes before slicing.

Offering a melt-in-your-mouth texture, this Italian-style chuck roast pairs beautifully with creamy polenta or roasted vegetables for a complete meal. The rich, herb-infused sauce is perfect for drizzling over the top, ensuring every bite is packed with flavor.

Stove Top Chuck Roast with Green Beans and Almonds

Even the most novice cooks can achieve a delicious, hearty meal with this straightforward recipe. It’s perfect for a cozy dinner, combining tender chuck roast with crisp green beans and crunchy almonds for a satisfying contrast.

Ingredients

• 2 lbs chuck roast (trim excess fat for leaner meat)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb green beans (trimmed, fresh preferred)
• 1/2 cup sliced almonds (toasted for extra flavor)
• 2 cups beef broth (low sodium recommended)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chuck roast evenly with salt and pepper, then sear in the skillet for 4-5 minutes per side until deeply browned.
3. Reduce heat to medium, add beef broth, and bring to a simmer. Cover and cook for 1.5 hours, turning the roast halfway through.
4. Add green beans around the roast, cover, and cook for an additional 15 minutes until beans are tender-crisp.
5. Sprinkle sliced almonds over the dish during the last 5 minutes of cooking to lightly toast them.
6. Remove from heat and let the roast rest for 10 minutes before slicing against the grain for maximum tenderness.

Perfectly cooked, the chuck roast falls apart with ease, while the green beans retain a slight bite. The almonds add a delightful crunch, making this dish a textural masterpiece. Serve it over a bed of mashed potatoes or alongside a crisp salad for a complete meal.

Maple Dijon Stove Top Chuck Roast

Unlock the secrets to a perfectly tender and flavorful chuck roast with this Maple Dijon Stove Top Chuck Roast recipe. Ideal for beginners, this guide will walk you through each step to ensure a delicious outcome.

Ingredients

• 2 lbs chuck roast (trim excess fat for better texture)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup maple syrup (pure for best flavor)
• 2 tbsp Dijon mustard (adjust to taste)
• 1 tsp garlic powder (fresh minced garlic can be used)
• 1 tsp onion powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup beef broth (low sodium recommended)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chuck roast evenly with salt and pepper, then sear in the skillet for 4-5 minutes per side until deeply browned.
3. Reduce heat to medium, add maple syrup, Dijon mustard, garlic powder, and onion powder around the roast, stirring to combine.
4. Pour beef broth into the skillet, ensuring it covers the bottom but not the roast entirely.
5. Cover and simmer for 90 minutes, turning the roast every 30 minutes for even cooking.
6. After 90 minutes, remove the lid and increase heat to medium-high. Cook for an additional 10 minutes to reduce the sauce slightly.
7. Remove from heat and let the roast rest for 10 minutes before slicing against the grain.

Lusciously tender and packed with a sweet and tangy flavor, this Maple Dijon Stove Top Chuck Roast pairs wonderfully with mashed potatoes or roasted vegetables for a comforting meal.

Stove Top Chuck Roast with Pearl Onions and Bacon

Yearning for a hearty, comforting meal that’s both simple to prepare and packed with flavor? This stove top chuck roast with pearl onions and bacon is a foolproof dish that delivers tender meat and rich, savory notes, perfect for a cozy dinner.

Ingredients

• 2 lbs chuck roast (trim excess fat for leaner meat)
• 1 cup pearl onions (frozen is fine, thaw before use)
• 4 slices bacon, chopped (smoky flavor preferred)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup beef broth (low sodium recommended)
• 2 tbsp tomato paste (adds depth)
• 1 tsp thyme (dried or fresh, adjust to taste)
• Salt and pepper (season generously)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Season chuck roast generously with salt and pepper. Sear in the pot until deeply browned on all sides, about 4 minutes per side. Remove and set aside.
3. In the same pot, add chopped bacon. Cook until crispy, stirring occasionally, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
4. Add pearl onions to the pot. Sauté until slightly softened, about 3 minutes. Tip: Stir gently to avoid breaking the onions.
5. Stir in tomato paste and thyme, cooking until fragrant, about 1 minute. This builds the base of your sauce.
6. Return the chuck roast to the pot. Pour in beef broth, ensuring it comes halfway up the meat. Bring to a simmer.
7. Cover and reduce heat to low. Simmer gently for 2.5 to 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely.
8. Once done, remove the roast and let it rest for 10 minutes before slicing. Meanwhile, skim any excess fat from the sauce if desired.

Melt-in-your-mouth tender, the chuck roast pairs beautifully with the sweet pearl onions and smoky bacon. Serve over creamy mashed potatoes or crusty bread to soak up the rich sauce for a truly satisfying meal.

Cajun Spiced Stove Top Chuck Roast

Unlock the flavors of the South with this Cajun Spiced Stove Top Chuck Roast, a dish that brings warmth and spice to your table with minimal fuss. Perfect for beginners, this recipe guides you through each step to ensure a tender, flavorful roast every time.

Ingredients

• 2 lbs chuck roast (trim excess fat for better texture)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup beef broth (low sodium preferred)
• 1 large onion, sliced (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh for best flavor)
• 1 tbsp tomato paste (adds depth)

Instructions

1. Pat the chuck roast dry with paper towels to ensure a good sear.
2. Rub the Cajun seasoning evenly all over the roast.
3. Heat olive oil in a large pot over medium-high heat until shimmering.
4. Sear the roast on all sides until deeply browned, about 4-5 minutes per side.
5. Remove the roast and set aside; in the same pot, sauté onions until translucent, about 3 minutes.
6. Add garlic and tomato paste, stirring for 1 minute until fragrant.
7. Return the roast to the pot and add beef broth, ensuring it comes halfway up the roast.
8. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5 hours, or until the meat is fork-tender.
9. Check occasionally to ensure the liquid doesn’t evaporate completely, adding more broth if necessary.
10. Once done, let the roast rest for 10 minutes before slicing against the grain.

Hearty and richly flavored, this Cajun Spiced Stove Top Chuck Roast pairs beautifully with creamy mashed potatoes or over a bed of rice to soak up the spicy, savory juices. For a fresh contrast, serve with a crisp green salad dressed in a light vinaigrette.

Stove Top Chuck Roast with a Creamy Mushroom Sauce

Very few dishes offer the comfort and satisfaction of a perfectly cooked chuck roast, especially when it’s smothered in a creamy mushroom sauce. This recipe is designed to guide you through each step, ensuring a delicious outcome even if you’re new to cooking.

Ingredients

• 2 lbs chuck roast (trim excess fat for a leaner dish)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup sliced mushrooms (cremini or button for best flavor)
• 1/2 cup heavy cream (for a richer sauce, use more)
• 1 tbsp all-purpose flour (to thicken the sauce)
• 1 cup beef broth (low sodium recommended)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the chuck roast with salt and pepper, then sear in the skillet for 4-5 minutes per side until deeply browned.
3. Remove the roast from the skillet and set aside. In the same skillet, add mushrooms and garlic, sautéing until mushrooms are golden, about 3 minutes.
4. Sprinkle flour over the mushrooms, stirring constantly for 1 minute to cook off the raw flour taste.
5. Gradually whisk in beef broth, ensuring no lumps form, then bring to a simmer.
6. Return the chuck roast to the skillet, cover, and reduce heat to low. Simmer for 2 hours, or until the meat is fork-tender.
7. Stir in heavy cream, adjusting the sauce’s thickness with a bit more broth if needed, and simmer for an additional 5 minutes.

Zesty and rich, this chuck roast pairs beautifully with mashed potatoes or roasted vegetables, offering a creamy texture and deep, umami flavors that are sure to impress.

Herb Crusted Stove Top Chuck Roast

On a chilly evening, nothing beats the comforting aroma of a herb-crusted chuck roast simmering on the stove. This dish, with its tender meat and flavorful crust, is a testament to the magic of simple ingredients coming together under patient, low heat.

Ingredients

• 3 lbs chuck roast (look for marbling for tenderness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp kosher salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh rosemary, minced (or 1 tbsp dried)
• 2 tbsp fresh thyme, minced (or 1 tbsp dried)
• 3 garlic cloves, minced (more if you love garlic)
• 1 cup beef broth (low sodium recommended)

Instructions

1. Pat the chuck roast dry with paper towels to ensure a good crust forms.
2. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Season the roast evenly with salt and pepper, then sear in the pot until deeply browned on all sides, about 4 minutes per side. Tip: Don’t rush the searing; it builds flavor.
4. Combine rosemary, thyme, and garlic in a small bowl, then press the mixture onto the seared roast to form a crust.
5. Pour beef broth around the roast (not over it to keep the crust intact), then reduce heat to low. Cover and simmer for 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the broth hasn’t evaporated; add more if needed.
6. Remove the roast from the pot and let it rest for 10 minutes before slicing. Tip: Resting allows juices to redistribute, ensuring moist meat.

Melt-in-your-mouth tender, this herb-crusted chuck roast boasts a savory crust that contrasts beautifully with the rich, juicy interior. Serve it sliced over mashed potatoes or shred it for sandwiches, letting the robust flavors shine in every bite.

Conclusion

Variety is the spice of life, and our roundup of 24 delicious chuck roast recipes proves just that! Whether you’re craving something classic or adventurous, these stove-top easy recipes are sure to satisfy. We’d love to hear which ones become your favorites—drop us a comment below. Loved this collection? Share the culinary inspiration with fellow home cooks by pinning this article on Pinterest. Happy cooking!