Chicago-Style Italian Butter Chuck Roast (Cast Iron) Recipe

Introduction

This Chicago-Style Italian Butter Chuck Roast is a comforting and flavorful dish perfect for a hearty meal. Slow-roasted in a cast iron skillet with Italian seasoning, giardiniera, and butter, it delivers tender, juicy beef with a spicy, tangy kick.

Ingredients

• 2–3 lb beef chuck roast
• 1 packet Good Seasons Italian Dressing & Seasoning Mix
• 1 tablespoon tomato paste
• 1 stick butter (divided)
• 1 small onion (diced)
• Salt and black pepper (to taste)
• 1 10.5 oz can beef consommé (2 cans if you prefer it saucy)
• 3 tablespoons giardiniera juice (from the jar)
• 1 cup Chicago-style giardiniera (Delallo brand recommended)
• ½ tablespoon cornstarch
• 1 tablespoon room temperature butter

Instructions

1. Step 1: Preheat the oven to 375°F.
2. Step 2: Remove the chuck roast from the refrigerator and let it come to room temperature. Thoroughly pat the meat dry with paper towels.
3. Step 3: Season the roast on all sides with the Italian Dressing & Seasoning Mix. Rub 1 tablespoon of tomato paste evenly over the beef.
4. Step 4: Heat a large cast iron skillet over medium-high heat. Add half a stick of butter and allow it to melt.
5. Step 5: Place the chuck roast into the skillet and sear for about 5 minutes per side until deeply browned.
6. Step 6: Push the roast to one side and add the diced onion to the skillet. Cook until translucent, about 2–3 minutes, seasoning lightly with salt and pepper.
7. Step 7: Pour in the beef consommé, scraping up all browned bits from the skillet bottom for extra flavor.
8. Step 8: Add 3 tablespoons of giardiniera juice, then spoon 1 cup of giardiniera around and over the roast.
9. Step 9: Place the remaining half stick of butter directly on top of the roast.
10. Step 10: Cover the skillet tightly with foil and transfer it to the oven.
11. Step 11: Roast for about 3 hours, or until the beef is fork-tender and pulls apart easily. Adjust cooking time as needed for fall-apart tenderness.

Tips & Variations

• For a saucier dish, use two cans of beef consommé instead of one.
• Delallo brand giardiniera is recommended for authentic Chicago flavor, but any spicy giardiniera will work.
• Let the roast rest after cooking; this helps redistribute the juices for better tenderness.
• Serve with crusty bread or over creamy polenta to soak up the flavorful juices.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the oven to retain moisture. The flavors often deepen after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Chuck roast works best for this recipe because it becomes tender and flavorful after slow roasting. Other well-marbled cuts like brisket or shoulder can be used but may require adjusting the cooking time.

Is giardiniera spicy?

Giardiniera is a tangy, pickled vegetable mix with a bit of heat. The spice level can vary by brand, so choose one that suits your preference or mild giardiniera if you prefer less heat.

Chicago-Style Italian Butter Chuck Roast (Cast Iron) Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 62 reviews

This Chicago-Style Italian Butter Chuck Roast is a flavorful and tender beef dish cooked in a cast iron skillet. Infused with Italian seasoning, tomato paste, giardiniera, and plenty of butter, this recipe offers a rich, savory, and slightly tangy profile. Slow roasted to fall-apart perfection, it features a delicious blend of aromatic onions and a savory consommé sauce, perfect for hearty meals.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Beef Roast and Seasoning

• 2–3 lb beef chuck roast
• 1 packet Good Seasons Italian Dressing & Seasoning Mix
• 1 tablespoon tomato paste
• Salt and black pepper, to taste

Butter and Aromatics

• 1 stick butter (divided into two ½ sticks)
• 1 small onion, diced

Liquids and Garnish

• 1 (10.5 oz) can beef consommé (use 2 cans if preferred saucier)
• 3 tablespoons giardiniera juice (from the jar)
• 1 cup Chicago-style giardiniera (Delallo brand recommended)
• ½ tablespoon cornstarch
• 1 tablespoon room temperature butter (for finishing)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the beef chuck.
2. Prepare the Roast: Remove the chuck roast from the refrigerator and bring it to room temperature to ensure even cooking. Pat the roast dry thoroughly with paper towels to promote a good sear.
3. Season and Coat: Generously season the roast on all sides with the Good Seasons Italian Dressing & Seasoning Mix. Then, rub 1 tablespoon of tomato paste evenly over the entire surface to add depth of flavor and a subtle sweetness.
4. Sear the Beef: Heat a large cast iron skillet over medium-high heat. Add half a stick of butter and allow it to melt completely. Place the seasoned roast in the skillet and sear it for about 5 minutes on each side until it develops a deep, brown crust.
5. Sauté Onions: Push the roast slightly to one side in the skillet. Add the diced onions and cook for 2–3 minutes until translucent, seasoning lightly with salt and black pepper.
6. Deglaze Pan: Pour in the beef consommé and use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the skillet, incorporating that flavor into the liquid.
7. Add Giardiniera: Stir in 3 tablespoons of giardiniera juice for a tangy kick. Then, spoon 1 cup of Chicago-style giardiniera around and over the roast to complement the rich meat.
8. Add Butter and Cover: Place the remaining half stick of butter directly on top of the roast. Seal the skillet tightly with foil to retain moisture during cooking.
9. Roast: Transfer the covered skillet to the preheated oven and roast for approximately 3 hours, or until the beef is fork-tender and pulls apart easily, indicating it has reached fall-apart tenderness.

Notes

• For extra sauciness, use 2 cans of beef consommé instead of 1.
• Giardiniera adds a spicy, pickled flavor typical of Chicago-style cooking; use Delallo brand for authenticity.
• Bring the beef to room temperature before cooking to ensure even roasting.
• Searing the beef well before roasting locks in the flavors and juices.
• Covering the skillet tightly with foil prevents moisture loss and keeps the meat tender.
• Cooking times may vary depending on roast size—look for meat that easily pulls apart with a fork.
• Optionally, thicken the cooking liquid with cornstarch if a thicker sauce is desired after cooking.

Keywords: Chicago style, Italian butter chuck roast, cast iron roast, giardiniera, Italian seasoning, slow roasted beef