Looking for a hearty, cozy dinner that feels fancy but is super easy to make? This beef chuck roll roast is your new best friend. It’s juicy, full of flavor, and needs just a few simple steps. Whether you’re cooking for your family or trying something new for Sunday dinner, this recipe will make you look like a kitchen pro—without the stress.
Before starting, make sure you have all your ingredients and tools ready. This will make cooking faster and easier.
Table of Contents
Why You’ll Love Beef Chuck Roll
- Incredibly tender and juicy meat
- Easy prep with simple pantry ingredients
- Perfect for family dinners or special occasions
- Makes your kitchen smell amazing
- Budget-friendly cut with big flavor
- Oven does most of the work for you
Ingredients of Beef Chuck Roll
Main Ingredients
- Beef chuck roll
- Olive oil
- Garlic cloves
- Onion
- Fresh rosemary
- Salt
- Black pepper
- Paprika
- Beef broth (or water)
Optional Garnishes
- Fresh parsley
- Crushed red pepper
- Lemon zest
Equipment
- Oven
- Stove or cooktop
- Roasting pan
- Cast iron skillet or frying pan
Utensils
- Sharp knife
- Cutting board
- Tongs
- Mixing bowl
- Measuring spoons
- Aluminum foil
Variations with Beef Chuck Roll
- Add chopped carrots and potatoes to the roasting pan for a full meal in one dish.
- Swap rosemary for thyme or oregano if you prefer different herbs.
- Want a kick? Add a bit of cayenne pepper to the seasoning rub.
- Use red wine instead of beef broth for deeper flavor.
How to Make Beef Chuck Roll Roast
Step 1
Season the meat.
First, pat the beef chuck roll dry with paper towels. Then, rub it all over with olive oil. In a small bowl, mix salt, black pepper, paprika, and crushed garlic. Massage this seasoning blend into the beef on all sides. Let it sit for 10–15 minutes so the flavors can soak in.
Step 2
Sear for flavor.
Place a cast iron skillet or frying pan on high heat. Once hot, sear the beef on all sides until browned—about 2–3 minutes per side. This adds a deep, rich flavor and locks in the juices.
Step 3
Get ready to roast.
Preheat your oven to 325°F (160°C). Transfer the seared beef to a roasting pan. Add sliced onions, whole garlic cloves, and sprigs of rosemary around the meat. Pour beef broth (or water) into the pan until it covers the bottom. Cover with foil.
Step 4
Roast and rest.
Roast the beef for about 2.5 to 3 hours, or until it’s fork-tender. Check halfway through and add more liquid if needed. Once done, remove from the oven and let the roast rest under foil for 15–20 minutes before slicing.
Tips and Tricks
- Always sear the meat—this adds a golden crust and deep flavor.
- Don’t skip the resting time! It helps keep the meat juicy.
- For extra aroma, add a splash of lemon juice or zest after roasting.
- Use a meat thermometer if you’re unsure: aim for 190°F–200°F for fall-apart tenderness.
How to Serve Beef Chuck Roll
- Slice it thin and spoon pan juices on top.
- Pair with mashed potatoes, roasted vegetables, or a fresh green salad.
- Serve with crusty bread to soak up the flavorful sauce.
- Want a French touch? Serve it with a spoonful of Dijon mustard on the side.
Make Ahead and Storage
- Make Ahead: You can season the beef a day before and store it covered in the fridge. It will taste even better.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm it gently in the oven at 300°F with a splash of broth or water to keep it moist. Microwave works too, but the oven gives better texture.
FAQs
Can I use a slow cooker instead of the oven?
Yes! Just sear the beef first, then cook it in the slow cooker on low for 7–8 hours.
What’s the difference between chuck roll and chuck roast?
They come from the same area of the cow, but the chuck roll is a bit larger and can be more tender when slow-cooked.
Is beef chuck roll good for slicing?
Definitely! After roasting and resting, it slices beautifully and stays juicy.
Can I freeze leftovers?
Absolutely. Slice it first, store in freezer bags, and freeze for up to 2 months. Reheat gently when ready to eat.
Conclusion
To wrap up, this beef chuck roll roast is pure comfort food—simple to make and full of cozy flavors. It’s the kind of dish that makes you feel at home, even on a busy day. Give it a try, and don’t forget to share your results with us. Happy cooking!
If you loved this juicy beef chuck roll roast, you’ll definitely want to try our other hearty and family-friendly favorites. For a cheesy twist on comfort food, check out this mouthwatering Philly Cheesesteak Pasta—it’s creamy, meaty, and ready in no time. Craving something cozy and classic? Our Stove Top Stuffing Meatloaf is a game-changer for busy weeknights. And if you’re looking for a lighter but still satisfying option, don’t miss these easy Turkey Cutlet Recipes packed with flavor and ready in a flash.
Beef chuck roll is a flavorful cut that comes from the shoulder area of the cow, known for its rich marbling and tenderness when slow-cooked. If you’re curious about the different cuts of beef and how they’re used, it’s worth exploring the variety each section offers. Roasting is a classic dry-heat cooking method that enhances the natural flavors of meat—learn more about the roasting process and why it works so well for tougher cuts like chuck. For those interested in the science behind tenderness, the role of collagen in meat explains why low and slow cooking makes this dish so irresistibly soft and juicy.
Beef Chuck Roll Roast
Ingredients
Main Ingredients
- 3 pounds beef chuck roll
- 2 tablespoons olive oil
- 4 cloves garlic crushed
- 1 onion sliced
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup beef broth or water
Optional Garnishes
- 1 tablespoon fresh parsley chopped
- 1 teaspoon crushed red pepper
- 1 teaspoon lemon zest
Instructions
- Pat the beef chuck roll dry. Rub it with olive oil, then massage with a mixture of salt, pepper, paprika, and crushed garlic. Let sit for 10–15 minutes.
- Sear the beef on all sides in a hot skillet until browned (2–3 minutes per side).
- Preheat the oven to 325°F. Transfer beef to a roasting pan, add onions, garlic cloves, and rosemary. Pour in broth. Cover with foil.
- Roast for 2.5 to 3 hours until tender. Let rest under foil for 15–20 minutes before slicing and serving.