Chicago-Style Italian Butter Chuck Roast (Cast Iron) Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the beef chuck.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
