18 Delicious Cubed Chuck Roast Recipes for Every Occasion

Ready to transform that humble cubed chuck roast into something extraordinary? Whether you’re craving a quick weeknight dinner, a cozy comfort food classic, or a show-stopping dish for your next gathering, we’ve got you covered. Dive into our roundup of 18 Delicious Cubed Chuck Roast Recipes that promise to delight your taste buds and simplify your cooking routine. Let’s get cooking!

Slow Cooker Cubed Chuck Roast with Vegetables

There’s nothing like coming home to the comforting aroma of a slow-cooked chuck roast with vegetables, tender and flavorful after simmering all day.

Ingredients

• 2 lbs chuck roast, cubed
• 1 cup baby carrots
• 2 cups potatoes, cubed
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Heat olive oil in a skillet over medium-high heat. Brown the cubed chuck roast on all sides, about 3-4 minutes per side.
2. Transfer the browned meat to the slow cooker. Add baby carrots, potatoes, and sliced onion on top.
3. In a small bowl, whisk together beef broth, Worcestershire sauce, minced garlic, salt, black pepper, and dried thyme. Pour over the meat and vegetables in the slow cooker.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the meat is fork-tender and the vegetables are soft.

The slow cooking process melds the flavors beautifully, creating a dish where the meat is succulent and the vegetables are infused with rich, savory notes.

Tip: For an extra layer of flavor, sprinkle a little fresh parsley over the top before serving.

Braised Cubed Chuck Roast in Red Wine Sauce

Transform your chuck roast into a tender, flavor-packed masterpiece with this braised cubed chuck roast in red wine sauce, perfect for a cozy dinner that feels gourmet.

Ingredients

• 2 lbs chuck roast, cubed into 1-inch pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups dry red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp all-purpose flour
• 2 tbsp butter

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add cubed chuck roast and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add diced onion and minced garlic. Cook until softened, about 3 minutes.
3. Stir in red wine, beef broth, tomato paste, 1 tsp salt, 1/2 tsp black pepper, dried thyme, and bay leaves. Bring to a simmer.
4. Return the beef to the pot. Cover and simmer on low heat for 2 hours, or until the beef is tender.
5. In a small bowl, mix flour and butter to form a paste. Stir into the pot to thicken the sauce. Cook for an additional 5 minutes.

The slow braising in red wine not only tenderizes the beef but also creates a rich, velvety sauce that’s packed with depth and complexity.

Tip: For an even deeper flavor, let the dish sit overnight in the fridge and reheat the next day.

Cubed Chuck Roast Stew with Potatoes and Carrots

There’s nothing like coming home to a hearty Cubed Chuck Roast Stew with Potatoes and Carrots simmering on the stove—comfort in a bowl that’s both satisfying and simple to make.

Ingredients

• 2 lbs chuck roast, cubed
• 4 medium potatoes, peeled and cubed
• 3 large carrots, peeled and sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp all-purpose flour

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add cubed chuck roast and brown on all sides, about 5 minutes.
2. Add diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes.
3. Sprinkle flour over the meat and vegetables, stirring to coat. Cook for 1 minute to remove the raw flour taste.
4. Pour in beef broth, scraping the bottom of the pot to loosen any browned bits. Add salt, black pepper, dried thyme, and dried rosemary.
5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour.
6. Add cubed potatoes and sliced carrots to the pot. Cover and simmer for another 30 minutes, or until the vegetables are tender.
7. Taste and adjust seasoning if necessary before serving.

The slow simmering melds the flavors beautifully, while the flour thickens the broth into a rich, velvety sauce that clings to every bite.

Tip: For an even deeper flavor, let the stew sit overnight in the fridge before reheating and serving.

Herb-Rubbed Cubed Chuck Roast with Garlic Mashed Potatoes

Transform your weeknight dinner with this Herb-Rubbed Cubed Chuck Roast paired with creamy Garlic Mashed Potatoes, a dish that promises rich flavors and comforting textures.

Ingredients

• 2 lbs cubed chuck roast
• 2 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large potatoes, peeled and cubed
• 4 cloves garlic, minced
• 1/2 cup milk
• 4 tbsp butter
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F. In a small bowl, mix together 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper.
2. Rub the herb mixture all over the cubed chuck roast. Heat 2 tbsp olive oil in a large oven-proof skillet over medium-high heat. Add the roast and sear on all sides until browned, about 3-4 minutes per side.
3. Transfer the skillet to the oven and roast for about 1.5 hours, or until the meat is tender and easily pulls apart with a fork.
4. While the roast cooks, place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and return to the pot.
5. Add 4 cloves minced garlic, 1/2 cup milk, 4 tbsp butter, and salt and pepper to taste to the potatoes. Mash until smooth and creamy.
6. Serve the herb-rubbed cubed chuck roast over a bed of garlic mashed potatoes. The slow-roasting method ensures the chuck roast is incredibly tender, while the garlic mashed potatoes add a creamy contrast that’s hard to resist.

Tip: For an extra flavor boost, deglaze the skillet with a splash of red wine after searing the roast and pour it over the meat before serving.

Cubed Chuck Roast with Mushroom Gravy

Nothing warms up a chilly evening like a hearty Cubed Chuck Roast with Mushroom Gravy, a dish that promises rich flavors and tender meat with every bite.

Ingredients

• 2 lbs chuck roast, cubed into 1-inch pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add cubed chuck roast and brown on all sides, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add diced onion and sliced mushrooms. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
3. Sprinkle flour over the vegetables, stirring to coat. Gradually pour in beef broth and Worcestershire sauce, stirring constantly to avoid lumps.
4. Return the browned chuck roast to the skillet. Add salt, black pepper, and thyme. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, or until the meat is fork-tender.
5. Serve hot, with the mushroom gravy spooned generously over the meat. The slow simmering melds the flavors beautifully, creating a gravy that’s both rich and deeply savory.

Tip: For an extra layer of flavor, try adding a splash of red wine to the gravy along with the beef broth.

Spicy Cubed Chuck Roast Tacos

Spice up your taco night with these Spicy Cubed Chuck Roast Tacos, featuring tender meat and a kick of heat that’s perfectly balanced with cool toppings.

Ingredients

• 2 lbs chuck roast, cubed into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup beef broth
• 8 small corn tortillas
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add cubed chuck roast and sear on all sides until browned, about 5 minutes.
2. Reduce heat to medium. Sprinkle chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper over the meat. Stir to coat evenly.
3. Pour in beef broth and bring to a simmer. Cover and cook for 1.5 hours, stirring occasionally, until the meat is fork-tender.
4. Warm corn tortillas according to package instructions. Fill each tortilla with the spicy cubed chuck roast, then top with diced red onion and chopped cilantro. Serve with lime wedges on the side.

The slow simmering in spices and broth ensures every bite is packed with flavor, while the fresh toppings add a crisp contrast. Perfect for when you’re craving something hearty with a spicy twist.

Tip: For an extra layer of flavor, toast the tortillas lightly on a dry skillet before serving.

Cubed Chuck Roast and Barley Soup

Warm up with this hearty Cubed Chuck Roast and Barley Soup, a comforting bowl that’s perfect for chilly evenings.

Ingredients

• 1.5 lbs chuck roast, cubed
• 1 cup pearl barley
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups beef broth
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add cubed chuck roast and brown on all sides, about 5 minutes.
2. Add onion, carrots, and celery to the pot. Cook until vegetables begin to soften, about 5 minutes.
3. Stir in garlic, salt, black pepper, and dried thyme. Cook for 1 minute until fragrant.
4. Pour in beef broth and add the bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
5. Add pearl barley to the pot. Cover and continue to simmer for another 30 minutes, or until barley is tender.
6. Remove bay leaf before serving. Taste and adjust seasoning if necessary.

The slow simmering process melds the flavors beautifully, while the barley adds a satisfying chewiness to every spoonful.

Tip: For an even richer flavor, try browning the chuck roast in batches to avoid overcrowding the pot.

Asian-Inspired Cubed Chuck Roast Stir Fry

Transform your weeknight dinner with this Asian-Inspired Cubed Chuck Roast Stir Fry, a dish that marries the heartiness of beef with the vibrant flavors of Asia.

Ingredients

• 1.5 lbs chuck roast, cubed into 1-inch pieces
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add cubed chuck roast and cook until browned on all sides, about 5 minutes.
2. Add minced garlic and grated ginger to the skillet, stirring for 30 seconds until fragrant.
3. Pour in soy sauce, brown sugar, and rice vinegar, stirring to coat the beef evenly. Cook for 2 minutes.
4. Add red bell pepper and broccoli florets to the skillet. Stir fry for 5 minutes until vegetables are tender-crisp.
5. Drizzle with sesame oil and sprinkle with sliced green onions and sesame seeds. Stir to combine and remove from heat.

The magic of this stir fry lies in the caramelization of the beef paired with the crisp-tender vegetables, all coated in a glossy, flavorful sauce.

Tip: For an extra kick, add a teaspoon of chili flakes with the garlic and ginger.

Cubed Chuck Roast with Root Vegetables and Herbs

Nothing warms up a chilly evening like a hearty chuck roast, especially when it’s paired with sweet, earthy root vegetables and a bouquet of fresh herbs. This dish is a comforting classic that’s sure to gather everyone around the table.

Ingredients

• 2 lbs chuck roast, cubed into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 3 cups mixed root vegetables (carrots, parsnips, and potatoes), chopped into 1-inch pieces
• 1 large onion, diced
• 2 cups beef broth

Instructions

1. Preheat your oven to 350°F. Heat olive oil in a large Dutch oven over medium-high heat. Add the cubed chuck roast, seasoning with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp dried thyme, and 1 tsp dried rosemary. Brown the meat on all sides, about 5 minutes.
2. Add the diced onion and chopped root vegetables to the pot, stirring to combine with the meat and spices. Pour in 2 cups beef broth, bringing the mixture to a simmer.
3. Cover the pot and transfer it to the preheated oven. Bake for 1.5 to 2 hours, until the meat is fork-tender and the vegetables are soft.

The slow oven braise melds the flavors beautifully, creating a dish where the meat and vegetables are equally the stars. Serve it straight from the Dutch oven for a rustic, family-style meal.

Tip: For an extra layer of flavor, deglaze the pot with a splash of red wine before adding the broth.

BBQ Cubed Chuck Roast Sandwiches

These BBQ Cubed Chuck Roast Sandwiches are a game-changer for your next cookout, offering a perfect blend of smoky, sweet, and savory flavors that’ll have everyone asking for seconds.

Ingredients

• 2 lbs chuck roast, cubed into 1-inch pieces
• 1 tbsp olive oil
• 1 cup BBQ sauce
• 1/2 cup beef broth
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 brioche buns, toasted

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add cubed chuck roast and sear on all sides until browned, about 5 minutes.
2. In a bowl, whisk together BBQ sauce, beef broth, brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper. Pour over the meat in the skillet.
3. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
4. Serve the BBQ cubed chuck roast on toasted brioche buns, spooning extra sauce over the top for maximum flavor.

The slow simmering process not only tenderizes the chuck roast but also allows the flavors to meld beautifully, creating a rich and deeply satisfying sandwich filling.

Tip: For an extra smoky flavor, add a dash of liquid smoke to the BBQ sauce mixture before simmering.

Cubed Chuck Roast with Creamy Polenta

There’s something incredibly comforting about a tender cubed chuck roast paired with creamy, dreamy polenta. This dish is a hug in a bowl, perfect for those chilly evenings when you crave something hearty yet sophisticated.

Ingredients

• 1.5 lbs chuck roast, cubed into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup polenta
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the cubed chuck roast with salt, black pepper, garlic powder, and onion powder. Add to the skillet and sear on all sides until browned, about 5 minutes.
2. Reduce heat to low, cover, and simmer for 1.5 hours, or until the meat is fork-tender.
3. While the meat cooks, bring chicken broth to a boil in a separate pot. Gradually whisk in polenta, reduce heat to low, and simmer for 15 minutes, stirring frequently.
4. Stir heavy cream, Parmesan cheese, and butter into the polenta until smooth and creamy.
5. Serve the cubed chuck roast over a bed of creamy polenta.

The magic of this dish lies in the contrast between the rich, savory beef and the smooth, comforting polenta, creating a balance that’s both satisfying and elegant.

Tip: For an extra layer of flavor, deglaze the skillet with a splash of red wine after searing the beef and let it reduce before adding the meat back in.

Cubed Chuck Roast and Lentil Curry

Warm up your kitchen with this hearty Cubed Chuck Roast and Lentil Curry, a dish that combines tender beef with earthy lentils in a richly spiced sauce.

Ingredients

• 1.5 lbs cubed chuck roast
• 1 cup dried green lentils, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp vegetable oil
• Salt to taste

Instructions

1. Heat vegetable oil in a large pot over medium-high heat. Add cubed chuck roast and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add diced onion and cook until softened, about 3 minutes. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add curry powder, cumin, turmeric, and cayenne pepper to the pot, stirring to coat the onions. Cook for 1 minute to toast the spices.
4. Return the browned beef to the pot. Add lentils, diced tomatoes, and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the beef and lentils are tender.
5. Season with salt to taste before serving.

This curry stands out with its deep layers of spice and the satisfying texture of slow-cooked beef paired with lentils. It’s a one-pot wonder that tastes even better the next day.

Tip: For an extra touch of freshness, garnish with chopped cilantro and a squeeze of lime juice before serving.

Cubed Chuck Roast with Roasted Garlic and Thyme

Transform your chuck roast into a succulent, flavor-packed meal with this simple yet elegant recipe featuring roasted garlic and thyme.

Ingredients

• 2 lbs chuck roast, cubed
• 3 tbsp olive oil
• 1 head garlic, roasted
• 2 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth

Instructions

1. Preheat your oven to 375°F. In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Add the cubed chuck roast and sear until all sides are browned, about 5 minutes.
2. Reduce the heat to medium. Squeeze the roasted garlic cloves into the skillet, add 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
3. Pour in 1 cup beef broth, bring to a simmer, then transfer the skillet to the oven. Roast for 1.5 hours, or until the meat is tender and falls apart easily.
4. Remove from the oven, sprinkle with the remaining 1 tbsp fresh thyme leaves, and drizzle with 1 tbsp olive oil before serving.

The magic of this dish lies in the deep, caramelized flavors of the roasted garlic melding perfectly with the earthy thyme, creating a comforting yet sophisticated meal.

Tip: For an extra layer of flavor, let the meat marinate with the thyme, salt, and pepper for an hour before cooking.

Cubed Chuck Roast Chili with Beans

Warm up your kitchen with this hearty Cubed Chuck Roast Chili, a comforting dish that’s perfect for cozy nights in.

Ingredients

• 2 lbs chuck roast, cubed into 1-inch pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add cubed chuck roast and brown on all sides, about 5 minutes.
2. Add diced onion, minced garlic, and diced red bell pepper to the pot. Cook until vegetables are softened, about 5 minutes.
3. Stir in kidney beans, black beans, crushed tomatoes, beef broth, chili powder, ground cumin, smoked paprika, salt, and black pepper.
4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the meat is tender and flavors are melded.

The slow simmering process ensures the chuck roast becomes melt-in-your-mouth tender, while the beans and tomatoes create a rich, hearty base. This chili is a crowd-pleaser that tastes even better the next day.

Tip: For an extra depth of flavor, try adding a square of dark chocolate during the last 30 minutes of cooking.

Cubed Chuck Roast with Balsamic Glaze

Transform your weeknight dinner with this Cubed Chuck Roast with Balsamic Glaze, a dish that combines hearty flavors with a touch of sweetness for a meal that feels anything but ordinary.

Ingredients

• 2 lbs chuck roast, cubed into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp dried rosemary

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add cubed chuck roast, salt, and black pepper. Cook for 5-7 minutes until all sides are browned.
2. Reduce heat to medium. Add minced garlic and dried rosemary, stirring for 1 minute until fragrant.
3. Pour in balsamic vinegar and honey, stirring to coat the meat evenly. Simmer for 10-12 minutes, stirring occasionally, until the glaze thickens and the meat is cooked through.
4. Remove from heat and let rest for 5 minutes before serving.

The magic of this dish lies in the balsamic glaze, which caramelizes beautifully around the tender chuck roast, offering a perfect balance of savory and sweet.

Tip: For an extra layer of flavor, sprinkle freshly grated Parmesan cheese over the top before serving.

Cubed Chuck Roast and Wild Rice Casserole

Warm up your kitchen with this hearty Cubed Chuck Roast and Wild Rice Casserole, a comforting dish that brings together tender beef and nutty wild rice in a creamy, savory sauce.

Ingredients

• 1.5 lbs chuck roast, cubed
• 1 cup wild rice, uncooked
• 2 cups beef broth
• 1 cup heavy cream
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the cubed chuck roast and cook until browned on all sides, about 5 minutes. Remove from skillet and set aside.
3. In the same skillet, add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
4. Stir in the wild rice, 2 cups beef broth, 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Bring to a simmer.
5. Return the browned chuck roast to the skillet, mixing well. Transfer everything to the prepared baking dish.
6. Cover with foil and bake at 375°F for 45 minutes. Remove foil, sprinkle with 1/2 cup grated Parmesan cheese, and bake uncovered for another 15 minutes until the cheese is golden and bubbly.

The magic of this casserole lies in the wild rice’s ability to absorb all the rich flavors while keeping its delightful chewiness, making every bite a perfect balance of texture and taste.

Tip: For an extra layer of flavor, try stirring in a tablespoon of Dijon mustard with the cream and broth.

Cubed Chuck Roast with Caramelized Onions

Transform your weeknight dinner with this hearty Cubed Chuck Roast with Caramelized Onions, a dish that marries rich flavors with simple preparation.

Ingredients

• 2 lbs chuck roast, cubed into 1-inch pieces
• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar
• 1/2 cup beef broth
• 2 tbsp balsamic vinegar

Instructions

1. Heat olive oil in a large skillet over medium heat. Add cubed chuck roast, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook until all sides are browned, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add thinly sliced onions and brown sugar. Cook over low heat, stirring occasionally, until onions are deeply caramelized, about 20 minutes.
3. Return the cubed chuck roast to the skillet with the onions. Add beef broth and balsamic vinegar, stirring to combine. Bring to a simmer, then cover and cook on low heat for 1.5 hours, or until the meat is tender.

The magic of this dish lies in the slow caramelization of onions, which creates a sweet and savory base that perfectly complements the tender chuck roast.

Tip: For an extra layer of flavor, deglaze the skillet with a splash of red wine before adding the beef broth.

Cubed Chuck Roast Pasta with Tomato Basil Sauce

This Cubed Chuck Roast Pasta with Tomato Basil Sauce is a hearty, flavorful dish that brings the comfort of slow-cooked beef to your weeknight dinner table in under an hour.

Ingredients

• 1 lb cubed chuck roast
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/4 cup fresh basil, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 12 oz pasta of your choice
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add cubed chuck roast and cook until browned on all sides, about 5 minutes.
2. Add diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
3. Stir in crushed tomatoes, chopped basil, salt, black pepper, and sugar. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
4. Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
5. Combine the cooked pasta with the tomato basil sauce in the skillet. Toss well to coat the pasta evenly.
6. Sprinkle with grated Parmesan cheese before serving.

The slow-simmered tomato basil sauce clings perfectly to the pasta, while the cubed chuck roast adds a satisfying chewiness that elevates this dish beyond your average pasta night.

Tip: For an extra depth of flavor, let the sauce simmer for an additional 10 minutes before adding the pasta.

Conclusion

We hope this roundup of 18 delicious cubed chuck roast recipes inspires your next meal! Whether you’re cooking for a special occasion or a cozy family dinner, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

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