Chuck roast is one of the most versatile and budget-friendly cuts of beef, and my go-to recipe is always a crowd-pleaser. Six years ago, I shared this recipe on Instagram and it quickly became a hit among my followers. Even to this day, I receive messages from old-time followers thanking me for sharing this simple yet flavorful dish that has become a staple in their families.
This recipe serves 6-8 people and takes about 10 minutes of prep time. What I love most about this recipe is how forgiving it is – you can easily adjust the ingredients to your liking and the cut of meat is very versatile. The chuck roast can be slow-cooked in the oven, prepared in a Crock-Pot, or cooked in an Instant Pot, making it a great option for any occasion.
What’s more, this recipe freezes really well. Simply double-wrap the meat in the sauce or gravy you cooked it in, and store it in the freezer for later use. You can use the leftover meat in dishes like tacos, pizza, or French fries for a quick and easy meal.
Fall-Apart Chuck Roast Recipe: A Family Favorite for Any Occasion
- 1 chuck eye roast (about 3 lbs)
- 4 cloves garlic, crushed
- 2 tablespoons smoked paprika
- 2 tablespoons mustard seeds (or substitute whole grain mustard)
- 2 tablespoons neutral oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat the oven to 300°F (149°C).
- In a mixing bowl, combine the crushed garlic, smoked paprika, mustard seeds (or whole grain mustard), neutral oil, honey, salt, and black pepper. Mix until well combined.
- Place the chuck roast in an oven-safe roasting pan.
- Pour the marinade over the chuck roast, and spread it evenly over the entire surface of the meat.
- Cover the roasting pan with a lid or foil.
- Bake the chuck roast in the oven for 3 1/3 to 4 hours, until the meat is tender and falls apart easily with a fork.
- Alternatively, you can cook the chuck roast in an Instant Pot. Place the meat in the pot and add 3/4 cup of chicken soup or water. Cook on high pressure for 1 hour.
- Once the chuck roast is cooked, remove it from the oven or Instant Pot and let it rest for a few minutes before serving.
- Slice the meat and serve it with your favorite side dishes. I like to serve it with roasted vegetables, but it also goes well with mashed potatoes or a side salad.
- To freeze the chuck roast, simply double-wrap the meat in the sauce or gravy you cooked it in, and store it in the freezer for later use. When you’re ready to eat it, thaw the chuck roast in the refrigerator overnight. To reheat, place it in a baking dish, cover with foil, and bake in the oven at 325°F (163°C) until heated through.
- If you prefer, you can also freeze the chuck roast before cooking it. Simply marinate the meat and freeze it ready to bake or cook in advance.
- Leftover chuck roast can be pulled or cut into chunks and frozen for later use as a topping for pizza, French fries, tacos, or any other dishes that could use some flavorful beef. Double-wrap the meat in the sauce or gravy you cooked it in before storing it in the freezer for easy and quick meals in the future.