722 chuck recipes

Chuck roast marinates in a bright lemon-onion bath before roasting until tender in this citrus-forward pot roast where fresh lemon slices and marjoram create unexpected flavor that breaks from traditional brown gravy.

Savory beef stew with parsnips, turnips, succotash, and red wine in a crushed tomato base. A hearty root vegetable stew with chuck beef simmered until tender.

Grape harvester's soup is a French country pot-au-feu with garlic-studded chuck roast, cabbage, turnips, leeks, and tomatoes simmered until fork-tender. A hearty, rustic one-pot meal for cold weather.

Pressure cooker beef stew browns chuck with onion soup mix, then pressure-cooks with potatoes, carrots, and onion for fall-apart tender meat in 40 minutes instead of three hours.

Pressure cooker Swiss steak braises chuck cubes with tomatoes, onion, garlic, celery, and bell pepper into fork-tender beef in a rich tomato gravy. Ready in 30 minutes instead of 3 hours.

Chuck roast slow-cooks with onions, carrots, celery, and stewed tomatoes in a savory herb gravy enriched with Worcestershire sauce and mushrooms for an effortless crockpot dinner.

Classic beef meatloaf with oatmeal binder and tangy ketchup-horseradish glaze. Hearty family dinner that makes two loaves, perfect for freezing one for later.

This recipe is over 100 years old. I add a twist to the recipe (and a little sweetness) by adding some golden raisins, like my favorite restaurant in Provincetown, Mass., does.

Slow cooker beef stew loaded with potatoes, carrots, mushrooms, and tender chuck roast simmered in red wine broth. Set it and forget it for a soul-warming supper that feeds a crowd.

Another succulent beef roast that is seasoned and cooked to perfection. Nothing beats the succulent aroma it fills your kitchen with!

This succulent pot roast is simmered to perfection in your very own slow cooker.

A succulent beef roast that is seasoned and cooked to perfection.

Slow cooker pot roast rubbed with seasoned salt, paprika, and pepper, then braised in beef bouillon for 8-10 hours. Fork-tender, hands-off, and endlessly adaptable.

English-cut short ribs braised low and slow in a tangy sweet sour sauce of brown sugar, ketchup, vinegar and garlic. Fall-off-the-bone Sunday supper.

Easy old-fashioned pot roast: a 3-ingredient Dutch oven roast braised in onion soup mix and water until fork-tender. The Sunday-supper classic that never lets anyone down.

Classic German sauerbraten made with venison: a 3-day vinegar and spice marinade, hours of slow braising, and a tangy-sweet gingersnap gravy. This is the ultimate project recipe for wild game lovers.