24 Delicious Butt Roast Recipes for Every Occasion

Savory, succulent, and endlessly versatile, butt roast is the unsung hero of the dinner table, perfect for everything from cozy family meals to impressive holiday feasts. Whether you’re craving the comfort of a slow-cooked classic or eager to spice things up with bold new flavors, our roundup of 24 delicious recipes has something to make every occasion special. Dive in and discover your next favorite dish!

Slow Cooker Garlic Herb Butt Roast

This hearty slow cooker dish transforms a simple cut into a tender, flavor-packed meal with minimal effort.

Ingredients

• 3-4 lb beef chuck roast, well-marbled
• 2 tbsp rich extra virgin olive oil
• 6 cloves garlic, freshly minced
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper
• 1 cup robust red wine
• 1 cup low-sodium beef broth, deeply flavored

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Sear the roast on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush this step; a good sear locks in juices.
3. Transfer the roast to the slow cooker.
4. In the same skillet, sauté garlic, rosemary, and thyme until fragrant, about 1 minute. Tip: This quick step maximizes flavor.
5. Deglaze the skillet with red wine, scraping up any browned bits, then pour over the roast.
6. Add beef broth, salt, and pepper to the slow cooker.
7. Cover and cook on low for 8 hours or until the meat is fork-tender. Tip: Resist lifting the lid; slow cookers work best undisturbed.

Lusciously tender, the roast pairs beautifully with creamy mashed potatoes or crusty bread to soak up the savory juices. The garlic and herbs infuse the meat with aromatic depth, making every bite a delight.

Classic Oven Roasted Beef Butt Roast

Perfect for a hearty family dinner, this Classic Oven Roasted Beef Butt Roast delivers tender, flavorful meat with minimal fuss.

Ingredients

• 3 lbs beef butt roast, well-marbled for juiciness
• 2 tbsp coarse sea salt, for a crisp crust
• 1 tbsp freshly cracked black pepper, for a bold flavor
• 3 cloves garlic, minced, for aromatic depth
• 2 tbsp robust extra virgin olive oil, for richness
• 1 cup beef stock, low-sodium for controlled seasoning

Instructions

1. Preheat oven to 325°F to ensure even cooking.
2. Pat the beef butt roast dry with paper towels for better browning.
3. Rub the roast evenly with olive oil, then season with salt, pepper, and minced garlic.
4. Place the roast on a rack in a roasting pan, fat side up, to allow fat to baste the meat.
5. Roast in the preheated oven for about 20 minutes per pound, or until internal temperature reaches 135°F for medium-rare.
6. Remove the roast from the oven and let it rest for 15 minutes before slicing to retain juices.
7. While resting, deglaze the roasting pan with beef stock over medium heat, scraping up browned bits for a flavorful jus.

Carve the roast against the grain for maximum tenderness. The result is a succulent, richly flavored centerpiece with a perfectly seasoned crust. Serve slices drizzled with the pan jus alongside roasted vegetables for a complete meal.

Spicy Coffee Rubbed Butt Roast

Nothing beats the bold flavors of a Spicy Coffee Rubbed Butt Roast. This dish combines heat and richness for a memorable meal.

Ingredients

• 3 lbs pork butt roast, well-marbled
• 2 tbsp finely ground dark roast coffee
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper, for heat
• 1 tbsp coarse kosher salt
• 1 tbsp brown sugar, packed
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Preheat your oven to 325°F. Ensure the rack is in the middle position for even cooking.
2. In a small bowl, mix together the ground coffee, smoked paprika, cayenne pepper, kosher salt, brown sugar, garlic powder, and onion powder until well combined.
3. Pat the pork butt roast dry with paper towels. This helps the rub adhere better.
4. Rub the olive oil all over the pork butt, then evenly coat it with the spice mixture. Press gently to ensure it sticks.
5. Place the roast on a rack in a roasting pan, fat side up. This allows the fat to baste the meat as it cooks.
6. Roast in the preheated oven for about 4 hours, or until the internal temperature reaches 195°F. Use a meat thermometer for accuracy.
7. Remove the roast from the oven and let it rest for 20 minutes. This allows the juices to redistribute.
8. Shred the meat with two forks, discarding any large fat pieces.

Unbelievably tender, the roast boasts a smoky, spicy crust with a hint of coffee bitterness. Serve it on toasted buns with a side of coleslaw for a perfect contrast.

Butt Roast with Red Wine Reduction

Craving a hearty meal that impresses with minimal fuss? This butt roast with red wine reduction delivers deep flavors and tender meat, perfect for a cozy dinner.

Ingredients

• 3 lbs beef butt roast, well-marbled
• 2 tbsp rich extra virgin olive oil
• 1 cup full-bodied red wine
• 2 cups beef stock, low-sodium
• 3 cloves garlic, freshly minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Preheat oven to 325°F.
2. Season the roast evenly with sea salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the roast on all sides until deeply browned, about 4 minutes per side.
5. Remove roast; set aside. Tip: Deglaze the pan with red wine to lift the flavorful bits.
6. Add garlic and rosemary; sauté until fragrant, about 1 minute.
7. Pour in beef stock, bring to a simmer.
8. Return the roast to the skillet. Cover with a lid or foil.
9. Transfer to the oven. Roast for 3 hours, or until fork-tender. Tip: Baste the roast every hour for even flavor.
10. Remove roast; let rest for 10 minutes. Tip: Reduce the skillet juices over medium heat for a thicker sauce.
11. Slice the roast against the grain. Serve with the red wine reduction.

Succulent and rich, the roast pairs beautifully with creamy mashed potatoes or roasted vegetables. The reduction adds a glossy, flavorful finish that elevates the dish.

Honey Glazed Butt Roast with Vegetables

Venture into a dish that balances sweet and savory with minimal effort. This honey glazed butt roast with vegetables is a hearty meal that promises rich flavors and tender textures.

Ingredients

• 3 lbs pork butt roast, well-marbled
• 1/4 cup raw honey, thick and golden
• 2 tbsp Dijon mustard, smooth and tangy
• 1 tbsp apple cider vinegar, sharp and fruity
• 1 tsp garlic powder, aromatic and pungent
• 1 tsp smoked paprika, deep and slightly sweet
• 1/2 tsp sea salt, coarse and mineral-rich
• 1/2 tsp black pepper, freshly cracked
• 4 medium carrots, peeled and cut into 2-inch chunks
• 2 large russet potatoes, scrubbed and quartered
• 1 large yellow onion, roughly chopped
• 2 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Preheat oven to 325°F. Pat the pork butt roast dry with paper towels to ensure a good sear.
2. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper to create the glaze.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 4 minutes per side.
4. Remove skillet from heat. Brush the roast generously with the honey glaze, reserving some for later.
5. Arrange carrots, potatoes, and onion around the roast in the skillet. Drizzle vegetables with remaining glaze.
6. Cover skillet with a lid or aluminum foil. Roast in preheated oven for 2.5 hours, basting the roast and vegetables with pan juices every 45 minutes.
7. Remove cover. Increase oven temperature to 400°F. Roast uncovered for an additional 15 minutes to caramelize the glaze.
8. Let the roast rest for 10 minutes before slicing. This allows juices to redistribute for maximum tenderness.

Now, the roast boasts a sticky-sweet crust with melt-in-your-mouth meat. Serve slices over a bed of the glazed vegetables for a complete, comforting meal.

Smoked Butt Roast with Applewood

Every bite of this smoked butt roast delivers a perfect balance of smoky and sweet, thanks to the applewood. It’s a crowd-pleaser that requires patience but rewards with flavor.

Ingredients

• 4 lbs pork butt roast, well-marbled
• 2 tbsp coarse kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp garlic powder, aromatic
• 1 tbsp onion powder, finely ground
• 1 cup applewood chips, soaked in water for 30 minutes
• 1/2 cup apple cider vinegar, tangy and crisp

Instructions

1. Preheat your smoker to 225°F, ensuring a steady temperature for slow cooking.
2. Combine kosher salt, black pepper, garlic powder, and onion powder in a small bowl to create the rub.
3. Pat the pork butt roast dry with paper towels to ensure the rub adheres well.
4. Apply the rub evenly over the entire surface of the roast, pressing gently to adhere.
5. Place the soaked applewood chips in the smoker box or directly on the coals for that sweet smoke flavor.
6. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
7. Smoke the roast at 225°F for about 1.5 hours per pound, or until the internal temperature reaches 195°F for pull-apart tenderness.
8. Every hour, spritz the roast with apple cider vinegar to keep it moist and add flavor.
9. Once done, remove the roast from the smoker and let it rest for 30 minutes before shredding.

Now, the smoked butt roast is ready with a bark that’s crispy and a interior that’s juicy and flavorful. Serve it on a platter with sides or pile it high on buns for sandwiches.

Butt Roast with Mushroom Gravy

Luscious and hearty, this dish combines tender butt roast with earthy mushroom gravy for a comforting meal. Perfect for chilly evenings or special gatherings, it’s a crowd-pleaser with minimal fuss.

Ingredients

• 3 lbs beef butt roast, well-marbled
• 2 tbsp rich extra virgin olive oil
• 1 cup sliced cremini mushrooms, fresh and firm
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups beef stock, low-sodium and rich
• 1 tbsp all-purpose flour
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Preheat oven to 325°F.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season roast with salt and pepper, then sear on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush the sear; it builds flavor.
4. Remove roast and set aside. In the same pot, sauté onions until translucent, about 3 minutes.
5. Add mushrooms and garlic, cooking until mushrooms release their juices, about 5 minutes. Tip: Stir occasionally to prevent burning.
6. Sprinkle flour over vegetables, stirring to coat evenly, about 1 minute.
7. Slowly pour in beef stock, scraping up any browned bits from the bottom of the pot.
8. Return roast to pot, cover, and transfer to oven. Cook until meat is fork-tender, about 3 hours. Tip: Check liquid level halfway through; add more stock if needed.
9. Remove roast and let rest for 10 minutes before slicing.
10. Meanwhile, simmer gravy on stove until slightly thickened, about 5 minutes.

Buttery slices of roast pair beautifully with the velvety mushroom gravy. Serve over mashed potatoes or crusty bread to soak up every last drop.

Balsamic Glazed Butt Roast

Venture into the realm of hearty, flavor-packed dinners with this balsamic glazed butt roast. Perfect for a cozy family meal, it’s a dish that promises tenderness and a tangy-sweet crust.

Ingredients

• 3 lbs pork butt roast, well-marbled
• 1/2 cup rich balsamic vinegar
• 1/4 cup pure maple syrup
• 2 tbsp robust Dijon mustard
• 4 cloves garlic, freshly minced
• 1 tsp coarse sea salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 325°F. Pat the pork butt roast dry with paper towels to ensure a good sear.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 4 minutes per side.
3. In a bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
4. Pour the glaze over the seared roast, ensuring it’s evenly coated. Tip: Use a brush to spread the glaze if needed.
5. Transfer the skillet to the oven. Roast uncovered for about 2.5 hours, or until the internal temperature reaches 195°F. Tip: Baste the roast with the glaze every 30 minutes for maximum flavor.
6. Remove the roast from the oven and let it rest for 15 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring a moist roast.

Rich in flavor, the balsamic glaze caramelizes into a sticky, sweet coating that contrasts beautifully with the savory, fork-tender pork. Serve slices over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Butt Roast with Root Vegetables

Kickstart your comfort food game with this hearty butt roast paired with earthy root vegetables. Perfect for a cozy family dinner or a weekend feast.

Ingredients

• 3 lbs beef butt roast, well-marbled
• 2 tbsp robust extra virgin olive oil
• 1 tsp coarse sea salt
• 1 tsp freshly cracked black pepper
• 4 large carrots, peeled and roughly chopped
• 3 parsnips, peeled and roughly chopped
• 1 large yellow onion, thickly sliced
• 4 cloves garlic, smashed
• 2 cups rich beef stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions

1. Preheat your oven to 325°F.
2. Season the beef butt roast generously with coarse sea salt and freshly cracked black pepper.
3. Heat robust extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the roast on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush this step—the crust adds flavor.
5. Remove the roast and set aside. In the same pot, add roughly chopped carrots, parsnips, thickly sliced yellow onion, and smashed garlic cloves.
6. Cook vegetables until slightly softened, about 5 minutes, stirring occasionally.
7. Return the roast to the pot. Add rich beef stock, fresh rosemary, and thyme sprigs. Tip: The stock should come halfway up the roast for optimal braising.
8. Cover and transfer to the oven. Cook until the meat is fork-tender, about 3 hours. Tip: Check at 2.5 hours to prevent overcooking.
9. Remove from oven and let rest for 10 minutes before slicing.

Buttery soft meat falls apart with a fork, while the root vegetables soak up all the savory juices. Serve over creamy mashed potatoes or with crusty bread to mop up the sauce.

Herb Crusted Butt Roast

Delight your senses with this Herb Crusted Butt Roast, a succulent centerpiece that’s both flavorful and straightforward to prepare.

Ingredients

• 3 lbs pork butt roast, well-marbled
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 4 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper

Instructions

1. Preheat your oven to 325°F to ensure even cooking.
2. In a small bowl, mix rosemary, thyme, garlic, olive oil, salt, and pepper to create a fragrant herb paste.
3. Pat the pork butt roast dry with paper towels for better crust formation.
4. Generously coat the roast with the herb paste, pressing gently to adhere.
5. Place the roast on a rack in a roasting pan, fat side up, to allow heat circulation.
6. Roast for 2.5 hours, or until the internal temperature reaches 145°F for medium doneness.
7. Let the roast rest for 15 minutes before slicing to retain juices.

But the best part? The crust is golden and packed with flavor, while the inside remains tender and juicy. Serve it sliced over a bed of roasted vegetables or shred for sandwiches.

Butt Roast with Garlic Mashed Potatoes

Hungry for a hearty meal that’s both simple and satisfying? This butt roast with garlic mashed potatoes delivers tender meat and creamy sides in one fell swoop.

Ingredients

• 3 lbs beef butt roast, well-marbled
• 4 large russet potatoes, peeled and quartered
• 6 cloves garlic, minced
• 1/2 cup heavy cream, warmed
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 2 tbsp rich extra virgin olive oil

Instructions

1. Preheat oven to 325°F. Pat the roast dry with paper towels to ensure a good sear.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 4 minutes per side.
3. Sprinkle the roast with salt, pepper, and rosemary. Transfer skillet to the oven and roast for 2.5 hours, or until internal temperature reaches 145°F for medium-rare.
4. Meanwhile, boil potatoes in salted water until fork-tender, about 15 minutes. Drain well.
5. Mash potatoes with butter, garlic, and warm cream until smooth and creamy. Season with salt and pepper to taste.
6. Let the roast rest for 10 minutes before slicing against the grain for maximum tenderness.

Lusciously tender slices of roast pair perfectly with the velvety garlic mashed potatoes. For an extra touch, drizzle the plate with the pan juices or serve with a side of roasted vegetables.

Slow Cooker Butt Roast with Onions and Carrots

You’ll love how this slow cooker butt roast turns tough meat into tender, flavorful perfection with minimal effort.

Ingredients

• 3 lbs beef chuck roast, well-marbled
• 2 large yellow onions, thinly sliced
• 4 large carrots, peeled and cut into 2-inch chunks
• 3 cloves garlic, minced
• 1 cup beef broth, low-sodium
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 tbsp all-purpose flour
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Season the beef chuck roast generously with salt and freshly ground black pepper on all sides.
2. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering. Sear the roast until deeply browned on all sides, about 4 minutes per side. Transfer to the slow cooker.
3. In the same skillet, add thinly sliced yellow onions and minced garlic. Cook until softened, about 3 minutes. Sprinkle with all-purpose flour and stir to coat.
4. Add beef broth, Worcestershire sauce, tomato paste, dried thyme, and smoked paprika to the skillet. Bring to a simmer, scraping up any browned bits from the bottom.
5. Pour the skillet mixture over the roast in the slow cooker. Add the carrot chunks around the roast.
6. Cover and cook on low for 8 hours or on high for 4 hours, until the meat is fork-tender.
7. Remove the roast and vegetables to a serving platter. Let the roast rest for 10 minutes before slicing.
8. Skim any fat from the surface of the cooking liquid. Serve the liquid as a gravy with the roast and vegetables.

Zesty and rich, this roast pairs beautifully with mashed potatoes or crusty bread to soak up the savory gravy. The carrots and onions melt into sweetness, complementing the deep flavors of the beef.

Butt Roast with a Mustard and Herb Crust

Kickstart your culinary adventure with this succulent butt roast, enveloped in a bold mustard and herb crust that promises to elevate your dinner table.

Ingredients

• 3 lbs beef butt roast, well-marbled for tenderness
• 2 tbsp Dijon mustard, smooth and tangy
• 1 tbsp whole grain mustard, for texture
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves, aromatic
• 3 cloves garlic, minced to release flavors
• 1 tbsp coarse sea salt, for a crunchy crust
• 1 tsp freshly ground black pepper, for a slight heat
• 2 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. Pat the beef butt roast dry with paper towels to help the crust adhere.
3. In a small bowl, mix Dijon mustard, whole grain mustard, rosemary, thyme, garlic, salt, and pepper to create a paste.
4. Rub the mustard-herb paste all over the roast, covering it completely for maximum flavor.
5. Heat olive oil in a large oven-proof skillet over medium-high heat until shimmering.
6. Sear the roast on all sides until a golden-brown crust forms, about 3-4 minutes per side.
7. Transfer the skillet to the preheated oven and roast for 25 minutes per pound for medium-rare, or until internal temperature reaches 135°F (57°C).
8. Let the roast rest for 15 minutes before slicing to allow juices to redistribute.

Gorgeously crusted on the outside and tender within, this roast pairs wonderfully with roasted vegetables or a crisp salad. The mustard and herb crust offers a punchy contrast to the beef’s richness, making each bite a delight.

Butt Roast in Beer Sauce

Venturing into the realm of hearty, comfort food, this dish combines tender meat with a robust beer-infused sauce. Perfect for a cozy dinner, it’s straightforward yet deeply flavorful.

Ingredients

• 3 lbs beef butt roast, well-marbled
• 2 cups dark beer, rich and malty
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tbsp Worcestershire sauce, tangy and bold
• 1 tsp smoked paprika
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Preheat oven to 325°F. Pat the beef butt roast dry with paper towels to ensure a good sear.
2. Heat a large oven-proof skillet over medium-high heat. Add the butter, swirling to coat the pan.
3. Sear the roast on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
4. In the same skillet, sauté the onion and garlic until soft and translucent, about 3 minutes.
5. Sprinkle flour over the onions, stirring constantly to create a roux, about 1 minute.
6. Gradually pour in the beer, scraping up any browned bits from the bottom of the pan.
7. Add Worcestershire sauce, smoked paprika, salt, and black pepper, stirring to combine.
8. Return the roast to the skillet, spooning some sauce over the top.
9. Cover and transfer to the oven. Braise for 3 hours, or until the meat is fork-tender.
10. Remove from oven. Let rest for 10 minutes before slicing against the grain.

Rich in flavor, the meat falls apart effortlessly, enveloped in a sauce with deep, malty undertones. Serve atop creamy mashed potatoes or with crusty bread to soak up every last drop.

Butt Roast with Cranberry Sauce

Butt roast with cranberry sauce is a hearty dish that combines tender meat with a tangy-sweet glaze. Perfect for cozy dinners, it’s straightforward yet impressive.

Ingredients

– 3 lbs beef butt roast, well-marbled
– 1 cup fresh cranberries, tart and vibrant
– 1/2 cup brown sugar, packed and molasses-rich
– 1/4 cup apple cider vinegar, sharp and tangy
– 1 tbsp Dijon mustard, smooth and pungent
– 1 tsp garlic powder, aromatic and earthy
– 1 tsp salt, fine and sea-derived
– 1/2 tsp black pepper, freshly cracked
– 1/2 cup water, filtered and cold

Instructions

1. Preheat oven to 325°F. Pat the beef butt roast dry with paper towels for better browning.
2. Season the roast evenly with garlic powder, salt, and black pepper.
3. Heat a large oven-proof skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Tip: Don’t rush the searing; it builds flavor.
4. In a bowl, mix cranberries, brown sugar, apple cider vinegar, Dijon mustard, and water. Pour over the roast.
5. Cover the skillet with a lid or foil. Transfer to the oven. Roast for 2.5 hours, or until the meat is fork-tender. Tip: Baste the roast with the sauce halfway through for extra moisture.
6. Remove the roast from the oven. Let it rest for 10 minutes before slicing. Tip: Resting allows juices to redistribute.
7. Serve slices with the cranberry sauce spooned over top. The roast is succulent with a caramelized crust, while the sauce offers a bright contrast. Try it over mashed potatoes for a comforting meal.

Butt Roast with a Rich Brown Gravy

Make this Butt Roast with a Rich Brown Gravy for a comforting meal that’s both hearty and flavorful. Perfect for a weekend dinner, it’s sure to impress with minimal effort.

Ingredients

• 3 lbs beef butt roast, well-marbled
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups beef stock, low-sodium
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Preheat oven to 325°F.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season the roast with salt and pepper, then sear on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush the sear; it builds flavor.
4. Remove the roast and set aside. In the same pot, sauté onion until translucent, about 5 minutes.
5. Add garlic and cook for 1 minute until fragrant.
6. Sprinkle flour over the onions and garlic, stirring to coat and cook for 2 minutes to remove the raw flour taste.
7. Slowly whisk in beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
8. Return the roast to the pot, cover, and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender. Tip: Check the roast halfway through to ensure the liquid hasn’t reduced too much.
9. Remove the roast and let it rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring a moist roast.
10. Meanwhile, skim any excess fat from the gravy and adjust seasoning if needed.

Juicy and tender, the roast pairs beautifully with the rich, velvety gravy. Serve over mashed potatoes or with crusty bread to soak up every last drop.

Butt Roast with Caramelized Onions

Savor the deep flavors of a perfectly cooked butt roast paired with sweet, caramelized onions. This dish is a hearty, comforting meal that’s surprisingly simple to prepare.

Ingredients

• 3 lbs beef butt roast, well-marbled
• 2 large yellow onions, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup beef stock, low-sodium
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat oven to 325°F.
2. Season the beef butt roast evenly with sea salt and finely ground black pepper.
3. Heat rich extra virgin olive oil in a large oven-proof skillet over medium-high heat until shimmering.
4. Sear the roast on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush this step; a good sear locks in juices.
5. Remove the roast and set aside. In the same skillet, add thinly sliced yellow onions.
6. Cook onions over medium heat, stirring occasionally, until soft and golden, about 10 minutes. Tip: Adding a pinch of salt helps draw out moisture for better caramelization.
7. Return the roast to the skillet, nestled among the onions. Pour in low-sodium beef stock.
8. Scatter fresh thyme leaves over the top and dot with unsalted butter.
9. Cover and transfer to the oven. Roast for 2.5 hours, or until the meat is fork-tender.
10. Remove from oven and let rest for 10 minutes before slicing. Tip: Resting allows juices to redistribute, ensuring a moist roast.

Unbelievably tender, the roast pairs beautifully with the sweetness of the onions. Serve it over mashed potatoes or with crusty bread to soak up the juices.

Butt Roast with a Spicy Rub

Looking for a hearty dish that packs a punch? This butt roast with a spicy rub delivers deep flavors and tender meat.

Ingredients

• 3 lbs pork butt roast, well-marbled
• 2 tbsp smoked paprika, bold and earthy
• 1 tbsp garlic powder, pungent and finely ground
• 1 tbsp onion powder, sweet and aromatic
• 1 tsp cayenne pepper, fiery and vibrant
• 1 tbsp coarse sea salt, crunchy and mineral-rich
• 1 tbsp freshly ground black pepper, sharp and aromatic
• 2 tbsp olive oil, rich and extra virgin

Instructions

1. Preheat your oven to 300°F for slow, even cooking.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper to create the spicy rub.
3. Pat the pork butt roast dry with paper towels to ensure the rub sticks well.
4. Rub the olive oil all over the roast, then evenly coat it with the spice mixture.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the fat to baste the meat as it cooks.
6. Roast in the preheated oven for 4 hours, or until the internal temperature reaches 195°F for fork-tender meat.
7. Let the roast rest for 20 minutes before slicing to retain its juices.

Juicy and bursting with flavor, this butt roast pairs perfectly with creamy coleslaw or atop a toasted bun. The spicy crust gives way to succulent, fall-apart meat that’s sure to impress.

Butt Roast with a Sweet and Sour Glaze

Just when you thought roast couldn’t get any better, this sweet and sour glaze takes it to the next level.

Ingredients

• 3 lbs beef butt roast, well-marbled
• 1 cup brown sugar, packed
• 1/2 cup apple cider vinegar, tangy
• 1/4 cup soy sauce, rich and savory
• 2 tbsp Dijon mustard, sharp
• 1 tbsp garlic, freshly minced
• 1 tsp ginger, finely grated
• 1/2 tsp red pepper flakes, for a subtle heat

Instructions

1. Preheat your oven to 325°F. Pat the roast dry with paper towels for better browning.
2. In a medium bowl, whisk together brown sugar, apple cider vinegar, soy sauce, Dijon mustard, garlic, ginger, and red pepper flakes until smooth.
3. Heat a large oven-proof skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
4. Pour the glaze over the roast, ensuring it’s evenly coated. Cover the skillet with a lid or aluminum foil.
5. Transfer to the oven and roast for 2.5 hours, or until the meat is fork-tender. Baste the roast with the glaze every 30 minutes.
6. Remove from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute.

Every bite of this roast is a perfect balance of sweet, sour, and savory, with a melt-in-your-mouth texture. Serve it over a bed of creamy mashed potatoes or alongside crisp roasted vegetables for a complete meal.

Butt Roast with Roasted Garlic

Outstanding for a hearty dinner, this butt roast with roasted garlic brings deep flavors and tender meat to your table.

Ingredients

• 3 lb pork butt roast, well-marbled
• 1 head garlic, fresh and firm
• 2 tbsp rich extra virgin olive oil
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 cup robust red wine
• 2 cups homemade chicken stock, rich and gelatinous

Instructions

1. Preheat your oven to 325°F for even, slow cooking.
2. Pat the pork butt roast dry with paper towels to ensure a good sear.
3. Season all sides of the roast with coarse sea salt and freshly ground black pepper.
4. Heat 2 tbsp rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the roast on all sides until deeply browned, about 4 minutes per side.
6. While the roast sears, slice the top off 1 head garlic to expose the cloves.
7. Place the garlic head, cut side up, next to the roast in the skillet.
8. Pour 1 cup robust red wine and 2 cups homemade chicken stock around the roast, not over it, to keep the crust intact.
9. Transfer the skillet to the oven and roast uncovered for 3 hours, or until the meat is fork-tender.
10. Remove the skillet from the oven and let the roast rest for 15 minutes before slicing.

Succulent and flavorful, the meat pairs beautifully with the creamy roasted garlic. Serve slices over mashed potatoes, drizzled with the reduced cooking juices for an unforgettable meal.

Butt Roast with a Balsamic and Honey Glaze

Dive into a dish that combines the hearty richness of beef with the sweet tang of balsamic and honey. Perfect for a cozy dinner, this butt roast is a crowd-pleaser.

Ingredients

• 3 lbs beef butt roast, well-marbled
• 1/4 cup rich extra virgin olive oil
• 1/2 cup aged balsamic vinegar
• 1/4 cup raw honey
• 4 cloves garlic, freshly minced
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 cup beef stock, low-sodium

Instructions

1. Preheat your oven to 325°F. Pat the roast dry with paper towels to ensure a good sear.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 4 minutes per side.
3. In a bowl, whisk together balsamic vinegar, honey, minced garlic, salt, and pepper. Pour over the roast, coating evenly.
4. Add beef stock to the skillet, being careful not to wash off the glaze. Bring to a simmer.
5. Transfer the skillet to the oven. Roast uncovered for 2.5 hours, or until the meat is fork-tender.
6. Every 30 minutes, baste the roast with the pan juices to keep it moist and flavorful.
7. Remove from the oven and let rest for 15 minutes before slicing. This allows the juices to redistribute.

When sliced, the roast reveals a succulent interior with a caramelized crust. The glaze reduces to a sticky, sweet sauce perfect for drizzling. Serve over creamy mashed potatoes or with roasted vegetables for a complete meal.

Butt Roast with a Herb and Wine Sauce

Mouthwatering and hearty, this butt roast transforms with a herb and wine sauce into a showstopper. Perfect for gatherings, it’s both rustic and refined.

Ingredients

– 3 lbs beef butt roast, well-marbled
– 2 tbsp rich extra virgin olive oil
– 1 cup dry red wine, robust and full-bodied
– 4 garlic cloves, freshly minced
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt, coarse
– 1/2 tsp finely ground black pepper
– 1 cup beef stock, rich and unsalted

Instructions

1. Preheat oven to 325°F. Pat the roast dry with paper towels for better browning.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Sear the roast on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush this step; the crust adds flavor.
4. Remove roast; lower heat to medium. Add garlic, rosemary, and thyme, sautéing until fragrant, about 30 seconds.
5. Pour in wine, scraping up browned bits. Simmer until reduced by half, about 5 minutes. Tip: This concentrates the sauce’s flavor.
6. Return roast to skillet. Add beef stock, salt, and pepper. Bring to a simmer.
7. Cover and transfer to oven. Roast until internal temperature reaches 145°F, about 2 hours. Tip: Use a meat thermometer for accuracy.
8. Let rest for 15 minutes before slicing. The roast will be tender, with a sauce that’s aromatic and deeply flavored. Serve over mashed potatoes or with crusty bread to soak up the sauce.

Butt Roast with a Citrus Marinade

Nothing beats the simplicity and flavor of a well-marinated butt roast. This citrus-infused version brings a bright, tangy twist to the classic.

Ingredients

• 3 lbs pork butt roast, trimmed of excess fat
• 1/2 cup fresh orange juice, squeezed from ripe oranges
• 1/4 cup fresh lime juice, from juicy limes
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced to a fine paste
• 1 tbsp honey, pure and unfiltered
• 1 tsp sea salt, finely ground
• 1/2 tsp smoked paprika, for a deep, smoky flavor
• 1/4 tsp cayenne pepper, for a subtle heat

Instructions

1. In a large bowl, whisk together orange juice, lime juice, olive oil, minced garlic, honey, sea salt, smoked paprika, and cayenne pepper until well combined.
2. Place the pork butt roast in a resealable plastic bag. Pour the marinade over the roast, ensuring it’s fully coated. Seal the bag, removing as much air as possible. Marinate in the refrigerator for at least 8 hours, or overnight for deeper flavor.
3. Preheat your oven to 325°F. Remove the roast from the marinade, letting excess drip off. Reserve the marinade.
4. Heat a large oven-proof skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
5. Transfer the skillet to the oven. Roast for about 2.5 hours, or until the internal temperature reaches 195°F, basting with reserved marinade every 30 minutes.
6. Let the roast rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result.

Lusciously tender and bursting with citrusy notes, this butt roast pairs beautifully with roasted vegetables or atop a bed of creamy polenta. The caramelized edges offer a delightful contrast to the succulent interior.

Butt Roast with a Smoky Barbecue Sauce

Fire up your taste buds with this succulent butt roast slathered in a smoky barbecue sauce. Perfect for weekend gatherings or a hearty family dinner.

Ingredients

• 4 lbs pork butt roast, well-marbled
• 1 cup smoky barbecue sauce, thick and tangy
• 2 tbsp olive oil, rich extra virgin
• 1 tbsp garlic powder, finely ground
• 1 tbsp onion powder, aromatic
• 1 tsp smoked paprika, deeply flavored
• 1 tsp salt, coarse sea
• 1 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 325°F. Pat the pork butt roast dry with paper towels to ensure a good sear.
2. Rub the roast evenly with olive oil, then season all over with garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. Heat a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
4. Transfer the seared roast to a roasting pan. Smother with smoky barbecue sauce, covering all surfaces.
5. Cover the pan tightly with foil and roast in the preheated oven for 4 hours, or until the meat is fork-tender.
6. Remove the foil during the last 30 minutes of cooking to allow the sauce to caramelize slightly.
7. Let the roast rest for 15 minutes before slicing. This ensures juicy, tender meat.

Enjoy the melt-in-your-mouth texture and the deep, smoky flavors of this roast. Serve it shredded over creamy polenta or piled high on soft buns for an unforgettable meal.

Conclusion

Unbelievable as it may seem, these 24 butt roast recipes offer something for every taste and occasion, proving this cut’s versatility. We hope you’re inspired to try one (or more!) and make your next meal unforgettable. Don’t forget to share your favorites in the comments and pin this article to your Pinterest boards for easy access to deliciousness anytime. Happy cooking!

Bella Bacinos