22 Delicious Chuck Roast Recipes Stove Top Savory

Ever find yourself staring at a chuck roast in your fridge, wondering how to transform it into something spectacular without firing up the grill? You’re in luck! Our roundup of 22 Delicious Chuck Roast Recipes Stove Top Savory is here to rescue your dinner plans. From cozy comfort classics to bold new flavors, these stove-top wonders promise to make every bite a celebration. Let’s get cooking!

Classic Stove Top Chuck Roast with Vegetables

Ever had one of those days where you crave something hearty, comforting, and downright delicious without wanting to spend hours in the kitchen? Well, buckle up, buttercup, because this Classic Stove Top Chuck Roast with Vegetables is about to become your weeknight hero.

Ingredients

• 2 lbs chuck roast (the star of the show, baby!)
• 2 tbsp olive oil (or any oil that’s not judging your life choices)
• 4 carrots, chopped into 2-inch pieces (because size matters)
• 4 potatoes, quartered (skin on for extra rustic charm)
• 1 onion, roughly chopped (no need for perfect slices, we’re not on TV)
• 3 cloves garlic, minced (or more, we don’t garlic-shame here)
• 2 cups beef broth (homemade or store-bought, we’re not picky)
• 1 tbsp Worcestershire sauce (for that umami kick)
• 1 tsp thyme (fresh or dried, your call)
• Salt and pepper to taste (because seasoning is not optional)

Instructions

1. Heat olive oil in a large pot over medium-high heat until it’s shimmering like your future.
2. Season the chuck roast generously with salt and pepper. Sear it in the pot for 3-4 minutes per side until it’s beautifully browned. Tip: Don’t rush this step; that crust is flavor gold.
3. Remove the roast and set aside. In the same pot, toss in the onions and garlic, sautéing until they’re softer than your favorite pillow, about 2 minutes.
4. Add the carrots and potatoes, stirring to coat them in all that flavorful oil. Tip: Let them hang out for a minute to get a slight char.
5. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Those bits are flavor bombs waiting to explode.
6. Return the chuck roast to the pot, nestling it among the veggies like it’s the star it is. Sprinkle thyme over everything.
7. Cover and reduce heat to low. Let it simmer for 2.5 to 3 hours, or until the meat is fork-tender. Tip: Resist the urge to peek; let the magic happen.
8. Once done, remove the roast and let it rest for 10 minutes before slicing. This keeps it juicy and not dry like your last relationship.

How does tender, fall-apart beef surrounded by veggies that have soaked up all that rich, savory broth sound? Serve this bad boy over mashed potatoes or with a side of crusty bread to sop up every last drop of goodness. Trust us, your taste buds will thank you.

Herb-Crusted Chuck Roast Stove Top Delight

Yikes, have we got a treat for you! This Herb-Crusted Chuck Roast Stove Top Delight is the kind of dish that makes you want to cancel your plans just to stay in and savor every bite. Perfect for those who think chuck roast deserves a standing ovation.

Ingredients

• 3 lbs chuck roast (because size matters)
• 2 tbsp olive oil (or any oil that doesn’t start drama)
• 1 tbsp salt (adjust to taste, but don’t be shy)
• 1 tbsp black pepper (freshly ground, because we’re fancy)
• 2 tbsp garlic powder (for that kick)
• 1 tbsp onion powder (its underrated bestie)
• 1 tbsp dried rosemary (or fresh if you’re feeling extra)
• 1 tbsp dried thyme (same deal as rosemary)
• 1 cup beef broth (low sodium, unless you like living on the edge)

Instructions

1. Pat the chuck roast dry with paper towels. This helps the crust stick better, like a good friendship.
2. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Rub this mixture all over the chuck roast like you’re giving it a spa treatment.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chuck roast for 3-4 minutes on each side until it’s beautifully browned. This is where the magic starts.
4. Reduce the heat to medium-low. Pour in the beef broth, then cover the skillet with a lid. Let it simmer for about 2.5 hours, or until the meat is tender enough to fall apart with a fork. Patience is key here.
5. Once done, remove the roast from the skillet and let it rest for 10 minutes before slicing. This lets the juices redistribute, making every slice juicier than the last.

This dish is a symphony of flavors, with the herb crust singing in harmony with the tender, juicy chuck roast. Serve it over a bed of mashed potatoes or alongside some roasted veggies for a meal that’ll have everyone asking for seconds.

Garlic Butter Chuck Roast Stove Top Recipe

Prepare to have your taste buds do a happy dance because this Garlic Butter Chuck Roast Stove Top Recipe is about to become your weeknight hero. Perfectly seared, impossibly tender, and swimming in a garlic butter sauce that’ll make you want to lick the pan clean—this dish is a flavor bomb waiting to explode in your mouth.

Ingredients

• 2 lbs chuck roast (cut into 2-inch pieces for even cooking)
• 3 tbsp unsalted butter (because everything’s better with butter)
• 2 tbsp olive oil (or any neutral oil for that perfect sear)
• 4 garlic cloves (minced, or more if you’re a garlic fiend)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground for that extra oomph)
• 1/2 cup beef broth (for deglazing and creating that luscious sauce)
• 1 tbsp fresh thyme leaves (because fresh herbs make everything better)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chuck roast pieces generously with salt and pepper on all sides.
3. Sear the meat in the hot oil, turning occasionally, until all sides are deeply browned, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure a proper sear.
4. Reduce heat to medium and add butter to the skillet, letting it melt and foam slightly.
5. Add minced garlic and thyme, stirring constantly for about 1 minute until fragrant. Tip: Keep the garlic moving to prevent burning.
6. Pour in beef broth to deglaze the pan, scraping up any browned bits with a wooden spoon.
7. Cover the skillet and simmer on low heat for 1.5 to 2 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid hasn’t evaporated, adding a splash more broth if needed.

Behold the magic: a chuck roast so tender it practically melts in your mouth, enveloped in a rich, garlicky butter sauce that’s downright addictive. Serve it over a heap of creamy mashed potatoes or alongside some crusty bread to sop up every last drop of that glorious sauce.

Slow-Cooked Stove Top Chuck Roast with Red Wine

Buckle up, buttercups, because we’re about to turn that humble chuck roast into the star of your dinner table with a little help from some red wine magic. This dish is like a cozy blanket for your soul, perfect for those days when you want to impress without the stress.

Ingredients

• 3 lbs chuck roast (because bigger is always better)
• 2 tbsp olive oil (or any neutral oil, but olive adds a nice flavor)
• 1 cup red wine (choose something you’d drink, not cook with)
• 1 cup beef broth (low sodium, so you’re the boss of the salt)
• 3 cloves garlic, minced (more if you’re a vampire hunter)
• 1 tbsp tomato paste (for that umami kick)
• 1 tsp dried thyme (or fresh if you’re feeling fancy)
• Salt and pepper (adjust to taste, but don’t be shy)

Instructions

1. Heat olive oil in a large pot over medium-high heat until it shimmers like a mirage in the desert.
2. Season the chuck roast generously with salt and pepper, then sear it in the pot until it’s browned on all sides, about 4 minutes per side. This is where the flavor party starts.
3. Remove the roast and set it aside. In the same pot, add garlic and tomato paste, stirring for about 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll throw off the whole vibe.
4. Pour in the red wine to deglaze the pot, scraping up all those tasty browned bits. Let it simmer for 2 minutes to reduce slightly.
5. Add the beef broth and thyme, then return the roast to the pot. The liquid should come about halfway up the sides of the roast. Tip: If it doesn’t, add a bit more broth or water.
6. Cover the pot and reduce the heat to low. Let it simmer gently for 3 hours, or until the meat is fork-tender. Tip: Resist the urge to peek too often; patience is key here.
7. Once done, remove the roast and let it rest for 10 minutes before slicing. This keeps all those juicy flavors locked in.

Comfortably tender and rich with the deep flavors of red wine and herbs, this chuck roast is begging to be served over creamy mashed potatoes or alongside some crusty bread to soak up all that glorious sauce. Trust us, your taste buds will thank you.

Spicy Chuck Roast Stove Top with Chipotle

Venture into the realm of bold flavors with this Spicy Chuck Roast Stove Top with Chipotle, where heat meets heart in a dish that’s as fiery as your last online debate. Perfect for those who like their meals with a side of sass and a kick that says, ‘I meant to do that.’

Ingredients

• 2 lbs chuck roast, cut into 2-inch cubes (for tender, bite-sized goodness)
• 2 tbsp olive oil (or any oil that can handle the heat)
• 1 large onion, diced (because tears are optional)
• 3 garlic cloves, minced (more if you’re vampire-proofing)
• 2 chipotle peppers in adobo sauce, minced (adjust to scare away the faint-hearted)
• 1 tsp ground cumin (for that earthy whisper)
• 1 tsp smoked paprika (because regular paprika is just too mainstream)
• 1 cup beef broth (or water, but broth is the hero we deserve)
• Salt to taste (because even rebels need rules)

Instructions

1. Heat olive oil in a large pot over medium-high heat until it shimmers like a mirage.
2. Add chuck roast cubes, browning them on all sides for about 3-4 minutes per side. (Tip: Don’t crowd the pot; give each piece its moment to shine.)
3. Remove the beef and set aside. In the same pot, add onion and garlic, sautéing until the onion is translucent, about 2 minutes. (Tip: This is where the flavor foundation is built, so don’t rush.)
4. Stir in chipotle peppers, cumin, and smoked paprika, cooking for 1 minute until fragrant. (Tip: Your kitchen should smell incredible right now.)
5. Return the beef to the pot, add beef broth, and bring to a simmer. Cover and reduce heat to low, cooking for 1.5 to 2 hours until the beef is fork-tender. (Tip: Patience is key; good things come to those who wait.)
6. Season with salt to taste before serving.

Crave-worthy doesn’t even begin to cover it—this dish boasts a melt-in-your-mouth texture with a smoky, spicy depth that’ll have you plotting leftovers before you’ve even finished your plate. Serve it over creamy polenta or tucked into warm tortillas for a meal that’s anything but basic.

Stove Top Chuck Roast with Mushroom Gravy

Mmm, nothing says ‘comfort food’ like a chuck roast that’s been lovingly simmered to perfection, especially when it’s swimming in a rich, mushroom-laden gravy that’s basically a hug in sauce form. This dish is your ticket to a flavor-packed dinner that’ll have everyone at the table asking for seconds—and maybe even thirds.

Ingredients

• 3 lbs chuck roast (because bigger is always better)
• 2 tbsp olive oil (or any oil that doesn’t have a strong flavor)
• 1 cup sliced mushrooms (the more, the merrier)
• 1 onion, diced (because what’s a gravy without onions?)
• 2 cloves garlic, minced (adjust to taste, but let’s be real, more is better)
• 2 cups beef broth (homemade if you’re fancy, store-bought if you’re practical)
• 2 tbsp all-purpose flour (for that gravy thickness we all crave)
• 1 tsp salt (because seasoning is key)
• 1/2 tsp black pepper (for a little kick)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until it’s shimmering like a disco ball.
2. Season the chuck roast with salt and pepper, then sear it in the pot for 3-4 minutes per side, or until it’s got a crust that’s darker than your morning coffee.
3. Remove the roast and set it aside. In the same pot, toss in the onions and mushrooms, cooking until they’re softer than your favorite pillow, about 5 minutes.
4. Add the garlic and cook for 1 more minute, just until it’s fragrant enough to make your stomach growl.
5. Sprinkle the flour over the veggies and stir like you mean it, cooking for 2 minutes to get rid of that raw flour taste.
6. Slowly pour in the beef broth, stirring constantly to avoid lumps—because nobody likes lumpy gravy.
7. Return the chuck roast to the pot, cover, and simmer on low heat for 3 hours, or until the meat is fork-tender and practically falling apart.

Unbelievably tender and packed with umami goodness, this chuck roast is a showstopper that pairs perfectly with mashed potatoes or a crusty loaf of bread to soak up all that glorious gravy. Serve it up on a chilly evening and watch as it becomes an instant family favorite.

Honey Glazed Chuck Roast Stove Top Special

So, you’ve stumbled upon the culinary equivalent of a bear hug—comforting, sweet, and utterly irresistible. This Honey Glazed Chuck Roast Stove Top Special is your ticket to flavor town, no passport required.

Ingredients

• 2 lbs chuck roast (because bigger is always better)
• 1/4 cup honey (the stickier, the happier)
• 2 tbsp soy sauce (or tamari for a gluten-free twist)
• 1 tbsp olive oil (or any neutral oil, really)
• 3 cloves garlic, minced (more is merrier)
• 1 tsp ginger, grated (fresh is best, but powder will do in a pinch)
• 1/2 tsp black pepper (adjust to taste, you spicy rebel)
• 1/2 cup water (for the love of moisture)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. This is your flavor foundation—don’t rush it.
2. Season the chuck roast with black pepper, then sear in the skillet for 4 minutes per side, or until a golden crust forms. Tip: Don’t peek! Let it sear undisturbed for maximum crust.
3. Reduce heat to medium. Add garlic and ginger, sautéing for 1 minute until fragrant. Your kitchen should smell like heaven now.
4. Whisk together honey, soy sauce, and water in a bowl, then pour over the roast. Tip: Use a whisk to ensure the honey blends smoothly.
5. Cover and simmer on low heat for 1.5 hours, flipping the roast halfway through. Tip: Low and slow is the way to go for tender meat.
6. Uncover and increase heat to medium-high. Cook for an additional 10 minutes, basting the roast frequently, until the glaze thickens.

Yum doesn’t even begin to cover it. The roast emerges fork-tender, with a glaze that’s the perfect balance of sweet and savory. Serve it over a mound of mashed potatoes or shred it for killer sandwiches—either way, it’s a win.

Stove Top Chuck Roast with Root Vegetables

So, you’ve decided to embark on a culinary adventure that promises to turn your humble kitchen into a gourmet haven with minimal effort. Let’s dive into making a Stove Top Chuck Roast with Root Vegetables that’s so tender, it’ll make your fork surrender in delight.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 3 lbs chuck roast (pat dry for better browning)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for extra zing)
• 4 cloves garlic (minced, because size matters in flavor)
• 1 large onion (chopped, no need for tears)
• 4 carrots (cut into 2-inch pieces, uniformity is key)
• 3 parsnips (cut into 2-inch pieces, for a sweet twist)
• 2 cups beef broth (low sodium, you’re the boss of salt)
• 2 tbsp tomato paste (for that umami kick)
• 1 tsp thyme (dried or fresh, your call)
• 1 tsp rosemary (dried or fresh, because variety is the spice of life)

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 minutes per side. Tip: Don’t rush the sear; it’s the foundation of flavor.
3. Remove the roast and set aside. In the same pot, add garlic and onion, sautéing until fragrant, about 1 minute.
4. Add carrots and parsnips, stirring to coat with the flavorful oil, about 2 minutes.
5. Stir in beef broth, tomato paste, thyme, and rosemary, scraping up any browned bits from the bottom of the pot. Tip: Those bits are gold—don’t leave them behind.
6. Return the chuck roast to the pot, nestling it among the vegetables. Bring to a simmer, then cover and reduce heat to low.
7. Cook until the meat is fork-tender, about 3 hours, turning the roast halfway through. Tip: Patience is key; good things come to those who wait.

This dish is a symphony of flavors, with the chuck roast melting into succulent strands amidst the sweet, earthy root vegetables. Try serving it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop of that rich, savory sauce.

Balsamic Vinegar Chuck Roast Stove Top Recipe

Oh, the joys of a chuck roast that’s been kissed by balsamic vinegar—transforming the humble into the extraordinary with just a splash! This stove-top marvel is your ticket to a flavor-packed dinner that’ll have everyone at the table begging for seconds. Let’s dive into the deliciousness.

Ingredients

• 2 lbs chuck roast (cut into 2-inch pieces for even cooking)
• 2 tbsp olive oil (or any neutral oil, but olive adds a nice depth)
• 1/2 cup balsamic vinegar (the good stuff makes a difference)
• 1 cup beef broth (low sodium to control the saltiness)
• 3 garlic cloves (minced, because big chunks are a no-go)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground if you’re fancy)
• 1 tbsp honey (for a touch of sweetness to balance the vinegar)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. This is your flavor foundation—don’t rush it.
2. Add chuck roast pieces in a single layer, searing each side for 3-4 minutes until a golden crust forms. Crowding the pan is the enemy of a good sear—work in batches if needed.
3. Reduce heat to medium, add minced garlic, and sauté for 1 minute until fragrant. Garlic burns faster than a tweet goes viral, so keep an eye on it.
4. Pour in balsamic vinegar and beef broth, scraping up any browned bits from the bottom of the pan. Those bits are flavor gold—don’t leave them behind.
5. Stir in honey, salt, and pepper, then bring the mixture to a simmer. Taste and adjust seasoning now; it’s your last chance to tweak.
6. Cover and simmer on low heat for 1.5 to 2 hours, until the meat is fork-tender. Check occasionally to ensure the liquid doesn’t evaporate completely—add a splash of water if needed.

Yum! This chuck roast is a masterpiece of tender, juicy meat with a tangy-sweet glaze that’s downright addictive. Serve it over creamy polenta or mashed potatoes to soak up every last drop of that glorious sauce. Trust us, your spoon will thank you.

Stove Top Chuck Roast with Caramelized Onions

Let’s face it, folks, the chuck roast is the unsung hero of the meat world—tough enough to handle your grandma’s love but tender enough to melt in your mouth with the right coaxing. Today, we’re turning this humble cut into a showstopper with caramelized onions that’ll have you writing home about.

Ingredients

• 3 lbs chuck roast (because size matters when it comes to flavor)
• 2 tbsp olive oil (or any oil that doesn’t scream ‘I’m here!’)
• 2 large onions, thinly sliced (the thinner, the sweeter they’ll caramelize)
• 1 cup beef broth (homemade or store-bought, we’re not judging)
• 2 tbsp balsamic vinegar (for that ‘oh wow’ depth of flavor)
• Salt and pepper (to make everything taste like it should)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until it shimmers like a mirage in the desert.
2. Season the chuck roast generously with salt and pepper, then sear it in the pot until it’s browned on all sides, about 4 minutes per side. (Tip: Don’t crowd the pot, or you’ll steam the meat instead of searing it.)
3. Remove the roast and set it aside. In the same pot, add the sliced onions and cook over medium heat, stirring occasionally, until they’re golden and sweet, about 15 minutes. (Tip: A pinch of sugar can speed up the caramelization process.)
4. Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pot. (Tip: Those bits are flavor gold, don’t leave them behind.)
5. Return the chuck roast to the pot, cover, and simmer on low heat for about 3 hours, or until the meat is fork-tender.

Marvel at how the chuck roast transforms into something so tender, it practically whispers sweet nothings to your fork. Serve it over mashed potatoes or polenta, and watch as the caramelized onions and rich juices turn a simple meal into a standing ovation.

Rosemary and Thyme Chuck Roast Stove Top

Who knew that chuck roast could be the star of your Sunday dinner without even turning on the oven? This Rosemary and Thyme Chuck Roast Stove Top is here to prove that stovetop magic is real, and it’s deliciously easy.

Ingredients

• 3 lbs chuck roast (look for good marbling)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh rosemary, chopped (dried works in a pinch, use 1 tsp)
• 1 tbsp fresh thyme leaves (ditto on the dried, 1 tsp)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1 cup beef broth (low sodium preferred)
• 2 cloves garlic, minced (because more garlic is always better)

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 on all sides.
3. Sear the roast in the hot oil until a deep brown crust forms, about 4-5 minutes per side. Tip: Don’t rush this step; the crust equals flavor.
4. Reduce heat to medium. Add garlic, rosemary, and thyme around the roast, stirring for about 30 seconds until fragrant.
5. Pour in beef broth, scraping up any browned bits from the bottom of the pot. Tip: Those bits are gold—don’t leave them behind.
6. Cover the pot, reduce heat to low, and simmer gently for 3 hours, turning the roast halfway through. Tip: Low and slow is the way to go for tender meat.
7. Check for doneness; the meat should pull apart easily with a fork.

Fall in love with the melt-in-your-mouth tenderness and the herbaceous punch of this roast. Serve it over creamy mashed potatoes or shred it for the ultimate beef sandwiches. Either way, it’s a win.

Stove Top Chuck Roast with a Rich Tomato Sauce

Zesty and zingy, this stove top chuck roast is your ticket to a flavor-packed dinner that’ll have your taste buds doing the cha-cha. Perfect for those days when you want to impress without the stress, this dish is a hearty hug in a bowl, with a rich tomato sauce that’s basically a love letter to your palate.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 3 lbs chuck roast, trimmed and cut into large chunks
• 1 large onion, diced (because size matters here)
• 4 garlic cloves, minced (more if you’re garlic-obsessed)
• 1 cup red wine (choose something you’d drink, not cook with)
• 2 cups beef broth (low sodium for better control)
• 1 can (28 oz) crushed tomatoes (san Marzano for the win)
• 2 tbsp tomato paste (for that extra umami punch)
• 1 tsp sugar (to balance the acidity, adjust to taste)
• 1 tsp dried thyme (or fresh if you’re feeling fancy)
• Salt and pepper (because seasoning is non-negotiable)

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes. This is where the magic starts.
2. Season chuck roast chunks generously with salt and pepper. Brown them in batches to avoid overcrowding, about 4 minutes per side. Patience here equals flavor later.
3. Remove the beef and set aside. In the same pot, sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 more minute until fragrant. Garlic burns fast, so keep an eye on it.
4. Pour in red wine to deglaze the pot, scraping up all those tasty browned bits. Let it reduce by half, about 3 minutes. This step is your flavor foundation.
5. Add beef broth, crushed tomatoes, tomato paste, sugar, and thyme. Stir to combine, then return the beef to the pot. Bring to a simmer.
6. Cover and reduce heat to low. Let it cook until the beef is fork-tender, about 2.5 to 3 hours. Stir occasionally to prevent sticking.
7. Once done, taste and adjust seasoning with more salt and pepper if needed. Remember, you can always add, but you can’t take away.

Outrageously tender and bathed in a sauce that’s rich, tangy, and slightly sweet, this chuck roast is a showstopper. Serve it over creamy polenta or mashed potatoes to soak up every last drop of that glorious sauce, or go rogue and pile it onto a crusty baguette for the ultimate sandwich experience.

Chuck Roast Stove Top with a Kick of Chili

Kick your dinner routine up a notch with this Chuck Roast Stove Top that’s sure to bring the heat and the heartiness to your table. Perfect for those who think ‘mild’ is just a suggestion, this dish combines the deep flavors of chuck roast with a kick of chili that’ll have your taste buds dancing.

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 (the sweeter, the better)
• 3 cloves garlic, minced (because more is always better)
• 2 tbsp chili powder (adjust to taste, but why would you?)
• 1 tsp cumin (for that smoky depth)
• 1 cup beef broth (low sodium, so you’re the boss of the salt)
• 1 can (14.5 oz) diced tomatoes, undrained (they’re the juicy base)
• 1 tbsp cornstarch (optional, for thickening)
• Salt and pepper to taste (but seriously, taste it)

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes. This is where the magic starts.
2. Add the chuck roast cubes in a single layer, working in batches if necessary to avoid overcrowding. Brown each side for 3-4 minutes until a crust forms. Tip: Don’t rush the browning; it’s the foundation of flavor.
3. Remove the beef and set aside. In the same pot, add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic for the last 30 seconds to avoid burning.
4. Sprinkle in the chili powder and cumin, stirring constantly for 1 minute to toast the spices. Your kitchen should smell amazing right now.
5. Pour in the beef broth and diced tomatoes, scraping up any browned bits from the bottom of the pot. Those bits are flavor gold.
6. Return the beef to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 2.5 hours, or until the beef is fork-tender. Tip: Resist the urge to peek; keeping the lid on ensures tender meat.
7. If a thicker sauce is desired, mix cornstarch with 2 tbsp cold water and stir into the pot during the last 10 minutes of cooking. Tip: This step is optional but recommended for sauce lovers.
8. Season with salt and pepper to taste. Remember, tasting as you go is the secret to perfection.

Outrageously tender and packed with a punch, this chuck roast is a flavor bomb waiting to explode in your mouth. Serve it over a bed of creamy mashed potatoes or alongside some crusty bread to sop up all that spicy, savory goodness.

Stove Top Chuck Roast with Sweet Potatoes

Yikes, it’s already August, and if you’re anything like me, you’re clinging to the last bits of comfort food before we’re all expected to live off salads and smoothies. Enter this no-fuss, one-pot wonder that’s here to save your weeknights.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 3 lbs chuck roast, patted dry (trust me, this step is crucial)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground if you’re fancy)
• 2 large sweet potatoes, cubed (no need to peel, we’re rebels)
• 1 cup beef broth (low sodium if you’re watching your salt intake)
• 2 tbsp brown sugar (for that sweet, sweet caramelization)
• 1 tsp smoked paprika (because we’re adding drama)

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes. This is where the magic starts.
2. Season the chuck roast with salt and pepper, then sear in the hot oil until deeply browned on all sides, about 4 minutes per side. Don’t rush this; color equals flavor.
3. Remove the roast and set aside. In the same pot, toss in the sweet potatoes, beef broth, brown sugar, and smoked paprika. Stir to combine, scraping up any browned bits from the bottom. Those bits are gold.
4. Return the chuck roast to the pot, nestling it among the sweet potatoes. Cover and reduce heat to low. Simmer for 2.5 hours, or until the meat is fork-tender. Yes, it’s a commitment, but so worth it.
5. Once done, let the roast rest for 10 minutes before slicing. This keeps all those juicy flavors locked in.

The chuck roast will be so tender it practically melts at the sight of a fork, while the sweet potatoes turn into little caramelized nuggets of joy. Serve it over a bed of creamy polenta or alongside a crisp green salad to pretend you’re being healthy.

Asian Inspired Chuck Roast Stove Top

Just when you thought your trusty chuck roast couldn’t get any more exciting, we’re throwing it into a flavor-packed, Asian-inspired adventure right on your stovetop. This dish is a game-changer for weeknight dinners, blending bold flavors with the comfort of slow-cooked meat, all without the wait!

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes (for quicker cooking)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup soy sauce (low sodium works too)
• 1/4 cup brown sugar (pack it like you mean it)
• 3 cloves garlic, minced (fresh is best, but we won’t tell)
• 1 tbsp ginger, grated (keep the peel on for easier grating)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 cup beef broth (for that deep, rich flavor)
• 2 tbsp cornstarch (to thicken things up)
• 2 tbsp water (cold, to mix with cornstarch)
• Green onions, sliced (for a pop of color and freshness)

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, working in batches if necessary, and sear until browned on all sides, about 3-4 minutes per batch.
3. Reduce heat to medium, add the garlic and ginger, and sauté for 1 minute until fragrant (your kitchen should smell amazing by now).
4. Stir in the soy sauce, brown sugar, red pepper flakes, and beef broth, scraping up any browned bits from the bottom of the skillet.
5. Bring the mixture to a simmer, then cover and reduce heat to low. Let it cook for 1.5 hours, stirring occasionally, until the meat is tender.
6. In a small bowl, mix the cornstarch and water until smooth, then stir into the skillet to thicken the sauce. Cook for an additional 2 minutes.
7. Garnish with sliced green onions before serving.

Yield to the tender, melt-in-your-mouth chuck roast swimming in a glossy, sweet-and-savory sauce that’s begging to be poured over a mound of steamed rice. For an extra crunch, top with sesame seeds or serve alongside quick-pickled veggies.

Stove Top Chuck Roast with a Creamy Mustard Sauce

Dive into this dish that turns the humble chuck roast into a weeknight hero, slathered in a sauce so creamy and mustardy, it’ll make your taste buds do a happy dance. Perfect for those ‘I can’t even’ days when you want gourmet but have zero energy for gourmet efforts.

Ingredients

• 2 lbs chuck roast (because size matters)
• 1 tbsp olive oil (or any oil that doesn’t judge)
• 1 cup beef broth (the richer, the better)
• 1/2 cup heavy cream (go big or go home)
• 2 tbsp Dijon mustard (the secret sauce star)
• 1 tbsp whole grain mustard (for that fancy texture)
• Salt and pepper (to make it taste like food)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers like a disco ball.
2. Season the chuck roast with salt and pepper like you’re seasoning your life with positivity.
3. Sear the roast on all sides until it’s browned and beautiful, about 4 minutes per side. Tip: Don’t crowd the pan, or you’ll steam instead of sear.
4. Remove the roast and set aside. In the same skillet, pour in beef broth to deglaze, scraping up all those tasty bits. Tip: Those bits are flavor gold.
5. Return the roast to the skillet, reduce heat to low, cover, and let it simmer for 1.5 hours, or until it’s fork-tender. Tip: Patience is a virtue, especially in cooking.
6. Remove the roast again (it’s like a game of hot potato) and stir in heavy cream, Dijon mustard, and whole grain mustard. Bring to a gentle simmer.
7. Slice the roast, return it to the skillet, and coat it in the sauce. Let it warm through for about 5 minutes.

Outrageously tender and packed with a punchy, creamy mustard sauce, this chuck roast is begging to be served over mashed potatoes or nestled next to some roasted veggies. Either way, it’s a dish that promises leftovers but delivers empty plates.

Chuck Roast Stove Top with Green Beans and Almonds

Buckle up, buttercups, because we’re about to turn that humble chuck roast into a weeknight hero with a side of green beans and almonds that’ll make your taste buds do a happy dance.

Ingredients

• 2 lbs chuck roast (the star of the show)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup green beans, trimmed (fresh or frozen, no judgment here)
• 1/4 cup sliced almonds (for that crunch factor)
• 2 cloves garlic, minced (because garlic is life)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (ditto)
• 1/2 cup beef broth (for deglazing like a pro)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. This is where the magic starts.
2. Season the chuck roast with salt and pepper, then sear in the skillet for 4-5 minutes per side until a golden crust forms. Tip: Don’t peek! Let it sear undisturbed for that perfect crust.
3. Remove the roast and set aside. In the same skillet, add green beans and almonds, sautéing for 3 minutes until the beans are bright green and almonds are toasted. Tip: Keep the heat medium to avoid burning the almonds.
4. Add minced garlic and cook for 30 seconds until fragrant. Garlic burns fast, so keep an eye on it!
5. Return the chuck roast to the skillet, pour in beef broth, and bring to a simmer. Cover and cook on low heat for 1.5 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure there’s enough liquid to prevent drying out.
6. Once done, let the roast rest for 5 minutes before slicing against the grain for maximum tenderness.

Lusciously tender chuck roast meets crisp-tender green beans and toasty almonds in this dish that’s a symphony of textures and flavors. Serve it over a bed of mashed potatoes or with a crusty loaf to soak up all those delicious juices.

Stove Top Chuck Roast with a Tangy BBQ Glaze

Buckle up, buttercups, because we’re about to turn that humble chuck roast into the star of your dinner table with a glaze so tangy, it’ll make your taste buds do a happy dance.

Ingredients

• 3 lbs chuck roast (because size matters when it comes to flavor)
• 1 cup BBQ sauce (go for something smoky to amp up the tang)
• 2 tbsp apple cider vinegar (for that zing that cuts through the richness)
• 1 tbsp brown sugar (because a little sweetness never hurt anybody)
• 1 tsp garlic powder (or fresh garlic if you’re feeling fancy)
• 1 tsp onion powder (the unsung hero of flavor town)
• Salt and pepper to taste (don’t be shy, season like you mean it)
• 2 tbsp olive oil (or any oil that can handle the heat)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers like a mirage in the desert.
2. Season the chuck roast generously with salt, pepper, garlic powder, and onion powder. This is your flavor foundation, so lay it on thick.
3. Sear the roast in the hot oil for 3-4 minutes per side, or until it’s got a crust that would make a knight’s armor jealous.
4. While the roast is searing, whisk together BBQ sauce, apple cider vinegar, and brown sugar in a bowl. This is your magic potion.
5. Reduce heat to low and pour the BBQ mixture over the roast. Cover and let it simmer for 2.5 hours, turning halfway through. Patience is key here, folks.
6. After 2.5 hours, remove the lid and crank the heat up to medium. Let the sauce reduce for about 10 minutes, or until it’s sticky enough to rival your favorite childhood glue.
7. Remove from heat and let it rest for 10 minutes. This isn’t just a suggestion—it’s a commandment for juicy meat.

That chuck roast? It’s now fork-tender, with a glaze that’s the perfect balance of sweet, smoky, and tangy. Serve it over a pile of creamy mashed potatoes or shred it for the ultimate BBQ sandwich. Either way, you’re in for a treat.

Chuck Roast Stove Top with a Side of Polenta

Picture this: a chuck roast so tender it practically melts at the sight of a fork, paired with creamy polenta that’s the edible equivalent of a warm hug. It’s the kind of meal that turns a regular weeknight into a ‘why don’t we do this more often?’ kind of evening.

Ingredients

• 2 lbs chuck roast (because bigger is always better)
• 2 tbsp olive oil (or any oil that won’t judge your life choices)
• 1 cup polenta (not to be confused with your cousin’s gluten-free diet)
• 4 cups water (H2Oh yeah!)
• 1 tsp salt (adjust to taste, or not, we’re not the salt police)
• 1/2 tsp black pepper (for that subtle ‘I know how to cook’ vibe)
• 2 cloves garlic, minced (because vampires are real, and they’re hungry)

Instructions

1. Heat olive oil in a large pot over medium-high heat until it shimmers like a disco ball.
2. Season chuck roast with salt and pepper, then sear in the pot until all sides are browned, about 4 minutes per side. Tip: Don’t rush this step; good color equals good flavor.
3. Add minced garlic to the pot and stir for 30 seconds until fragrant, because who doesn’t love a good aroma?
4. Reduce heat to low, cover, and let the roast simmer for 3 hours, or until it’s fork-tender. Tip: Check occasionally to ensure it’s not drying out, adding a splash of water if needed.
5. While the roast is cooking, bring water to a boil in a separate pot. Gradually whisk in polenta, reduce heat to low, and cook for 15 minutes, stirring frequently. Tip: A wooden spoon is your best friend here to avoid lumps.
6. Season polenta with salt to taste, because even polenta deserves a little love.
7. Serve the chuck roast sliced or shredded over a bed of creamy polenta. Tip: Garnish with fresh herbs if you’re feeling fancy, or just dig in as is.

Heavenly doesn’t even begin to cover it—the chuck roast is rich and juicy, while the polenta offers a smooth, comforting contrast. Try serving it with a side of roasted veggies for a pop of color, or just eat it straight from the pot; we won’t tell.

Stove Top Chuck Roast with a Fresh Herb Salad

Now, who said chuck roast had to be a weekend-only affair? This stove top marvel is here to shake up your weeknight dinner game, pairing the rich, beefy goodness of a slow-cooked classic with the zingy freshness of a herb salad that’ll make your taste buds do a happy dance.

Ingredients

• 2 lbs chuck roast (look for good marbling)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground if possible)
• 1 cup beef broth (low sodium preferred)
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
• 2 tbsp fresh thyme, chopped (or 1 tbsp dried)
• 1 cup mixed fresh herbs (parsley, dill, and mint work wonders)
• 1 tbsp lemon juice (freshly squeezed for that zesty kick)
• 2 tbsp extra virgin olive oil (for the salad)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chuck roast generously with salt and pepper on all sides.
3. Sear the roast in the skillet for 4-5 minutes per side, until a deep brown crust forms. Tip: Don’t rush this step; the crust equals flavor.
4. Reduce heat to medium-low, add beef broth and half the rosemary and thyme to the skillet. Cover and simmer for 1.5 hours, turning the roast halfway through. Tip: Keep the liquid at a gentle simmer to avoid toughening the meat.
5. While the roast cooks, prepare the herb salad by tossing mixed fresh herbs with lemon juice and extra virgin olive oil. Set aside. Tip: Add a pinch of salt to the salad to help the herbs release their flavors.
6. After 1.5 hours, check the roast for tenderness. It should easily pull apart with a fork. If not, cover and cook for an additional 15-30 minutes.
7. Once done, remove the roast from the skillet, let it rest for 10 minutes before slicing against the grain.
8. Serve slices of chuck roast topped with the fresh herb salad. Tip: For an extra flavor boost, drizzle some of the skillet juices over the meat before adding the salad.

Every bite of this dish is a delightful contrast – the melt-in-your-mouth chuck roast against the crisp, vibrant herb salad. Try serving it over a bed of creamy mashed potatoes or alongside some crusty bread to soak up those delicious pan juices.

Chuck Roast Stove Top with a Zesty Orange Glaze

Dive into a dish that’s as bold and unapologetic as your Aunt Linda’s opinions at Thanksgiving—Chuck Roast Stove Top with a Zesty Orange Glaze. This isn’t just dinner; it’s a flavor-packed journey that’ll have your taste buds writing thank-you notes.

Ingredients

• 3 lbs chuck roast (because size matters when it comes to flavor)
• 2 tbsp olive oil (or any oil that won’t judge your life choices)
• 1 cup orange juice (freshly squeezed or store-bought, we’re not here to shame)
• 1/4 cup honey (for that sweet, sweet love)
• 2 tbsp soy sauce (low-sodium if you’re watching your salt intake)
• 1 tbsp grated ginger (because zing is everything)
• 2 cloves garlic, minced (or more, we’re not the garlic police)
• Salt and pepper to taste (but honestly, be generous)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers like your future.
2. Season the chuck roast generously with salt and pepper, then sear in the skillet for 4-5 minutes per side until it’s as golden as a California summer.
3. In a bowl, whisk together orange juice, honey, soy sauce, ginger, and garlic. Pour this liquid gold over the seared roast.
4. Reduce heat to low, cover, and let it simmer for 2.5 hours. Yes, patience is a virtue, but it’s worth it.
5. Remove the lid, increase the heat to medium, and cook for another 30 minutes to reduce the glaze to a sticky, glorious coating.
6. Let the roast rest for 10 minutes before slicing. This isn’t just a suggestion; it’s a commandment.

Marvel at the tender, fall-apart texture and the bold, citrusy glaze that clings to every bite like your favorite childhood memories. Serve it over mashed potatoes or rice, or heck, eat it straight from the skillet—we won’t tell.

Stove Top Chuck Roast with a Side of Roasted Garlic Mashed Potatoes

Every now and then, we all crave a meal that feels like a warm hug from the inside out, and this stove top chuck roast with a side of roasted garlic mashed potatoes is here to deliver just that. It’s the kind of dish that makes you want to cancel all your plans just to savor every bite.

Ingredients

• 2 lbs chuck roast (the star of the show)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground if you’re feeling fancy)
• 4 cloves garlic, minced (because garlic is life)
• 1 cup beef broth (for that rich, deep flavor)
• 2 lbs potatoes, peeled and cubed (Yukon Golds are our go-to)
• 4 tbsp butter (the more, the merrier)
• 1/2 cup milk (whole milk for extra creaminess)
• 1 head garlic, roasted (for a sweet, mellow kick in the mashed potatoes)

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. Tip: Don’t rush the sear; it’s the foundation of flavor.
3. Add minced garlic to the skillet, stirring for 30 seconds until fragrant.
4. Pour in beef broth, scraping up any browned bits from the bottom of the skillet. Tip: Those bits are gold—don’t leave them behind.
5. Cover and reduce heat to low, simmering for 2.5 hours until the meat is fork-tender.
6. While the roast cooks, preheat your oven to 400°F for the roasted garlic.
7. Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
8. Boil potatoes in salted water for 15 minutes until tender, then drain.
9. Mash potatoes with butter, milk, and the roasted garlic cloves until smooth. Tip: For extra fluffiness, warm your milk before adding.

Now, the moment of truth: that chuck roast will be so tender it practically melts at the sight of a fork, and the mashed potatoes? Creamy, garlicky perfection. Serve this duo with a side of green beans for a pop of color, or go all out and make it a feast with some crusty bread to sop up those glorious juices.

Conclusion

Unleash the flavor of your kitchen with these 22 chuck roast recipes, perfect for any home cook looking to spice up their stove top meals. From hearty stews to savory braises, there’s something for everyone to love. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these delicious ideas at your fingertips. Happy cooking!

Bella Bacinos