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Braise for the Colder Months Ahead with Boneless Beef Chuck Roast

Prepare for the upcoming holiday season with beef chuck roast.

The shoulder area, or the chuck, is a tougher cut, yet becomes very tender when slow-cooked or braised. These inspired roast and stew recipes will warm you up during the colder months and the upcoming holiday season. The key is to brown the meat first on all sides for the best flavor, then cook it low and slow.

When you buy meat from Whole Foods Market, you know you're getting animal welfare-rated beef from cattle raised on vegetarian feed with no antibiotics or added hormones. The result will be a delicious reward using an unfamiliar cut of beef.

The cinnamon in this cinnamon pot roast gives it an all-American holiday vibe.


2 teaspoons expeller-pressed canola oil
2 1/2 pounds beef chuck roast, trimmed of excess fat
1 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
2 onions, roughly chopped
3 cloves garlic, sliced
1 (28-ounce) can diced tomatoes
3 to 4 cinnamon sticks
1/4 cup finely chopped fresh mint or parsley


1. Heat oil in a large skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until browned on all sides, about 10 minutes. Transfer beef to a slow cooker. Add onions to the skillet and cook, stirring until browned, about 6 minutes. Stir in garlic and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer onion mixture to the slow cooker. Add tomatoes with their juices and nestle in cinnamon sticks. Cover and cook until meat is fork-tender, 8 to 10 hours on low or 4 to 5 hours on high.
2. Remove meat from the pot and slice it thinly against the grain. To serve, spoon sauce over meat and sprinkle with mint or parsley.

Put a German spin to it by adding apple cider and red cabbage to make a heartier meal. The potatoes will go a long way.


1 1/2 teaspoons coarse sea salt
3/4 teaspoon dried onion granules
1/4 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1 (2.5-pound) boneless beef chuck roast
1 tablespoon expeller-pressed canola oil
2 onions, sliced
1/3 cup low-sodium beef broth
1 cup apple cider
1/4 small head red cabbage, thick core removed and discarded, leaves finely sliced (about 3 cups)
4 medium carrots, cut into 1-inch pieces
3 medium red potatoes, cut into 1-inch chunks
1/4 cup chopped fresh dill or flat-leaf parsley


1. In a small bowl, stir together salt, dried onion, pepper and nutmeg. Pat roast dry and rub all over with seasoning mixture. Heat oil in a large, deep skillet over medium-high heat. Add roast and brown on all sides, about 10 minutes total, lowering heat if the pan starts to smoke. Transfer roast to a 5- to 6-quart slow cooker. Surround with carrots, potatoes and cabbage.
2. Return the skillet to medium heat. Add onions and broth and cook, stirring frequently, until browned, about 8 minutes. Stir in cider. Pour onions and liquid over beef. Cover and cook until beef is very tender, 8 to 9 hours on low or 4 to 4 1/2 hours on high. Slice beef and serve with vegetables and pan juices. Sprinkle with dill.

Use paprika and add green bell peppers for extra sharpness to make a Hungarian-inspired Beef Paprikash stew.


2 teaspoons canola oil
2 pounds beef stew meat, such as rump roast or chuck shoulder, cut into 1-inch pieces
1 teaspoon fine sea salt
2 yellow onions, halved and sliced
4 cloves garlic, finely chopped
2 red or green bell peppers, diced
3 tablespoons paprika
1/8 teaspoon cayenne pepper
1 1/2 cups reduced-sodium beef broth
1 1/2 cups canned crushed tomatoes
1/2 cup nonfat Greek yogurt or low-fat sour cream


1. Heat oil in a large Dutch oven or saucepot over medium-high heat. Sprinkle beef with salt and add half to the pot; cook, stirring frequently, until browned, about 5 minutes. With a slotted spoon, transfer beef to a bowl. Repeat with remaining beef.
2. Reduce heat to medium and combine onions and garlic in the pot. Cook, stirring, until onions are softened, about 5 minutes. Stir in bell peppers, paprika and cayenne, then add broth and tomatoes and bring to a boil. Return beef to the pot, lower heat, cover and simmer until beef is very tender, 2 1/2 to 3 hours. Serve in bowls, topped with dollops of yogurt.

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