27+ Fresh and Flavorful Summer Chuck Roast Recipes to Keep It Juicy

When you think of chuck roast, your mind might jump straight to cozy winter meals like pot roast or hearty stews.

But guess what? Chuck roast is just as perfect for summer!

With its rich, beefy flavor and melt-in-your-mouth texture, this cut of meat transforms beautifully in the warmer months when paired with vibrant produce, zesty marinades, and outdoor grilling techniques.

In this roundup of 27+ summer chuck roast recipes, we’re giving the classic chuck roast a sunny-season makeover.

From grilled skewers to tropical tacos, fresh salads to juicy sliders, these recipes highlight the versatility of chuck roast in ways that are light, bold, and absolutely crave-worthy.

Whether you’re planning a backyard barbecue, a lazy Sunday dinner, or a festive gathering with friends, there’s a summer-ready chuck roast idea here for every occasion.

27+ Fresh and Flavorful Summer Chuck Roast Recipes to Keep It Juicy

There you have it — 27+ summer chuck roast recipes that prove this hearty cut isn’t just for the colder months.

Whether you’re firing up the grill, slow-cooking something special, or tossing together a quick skillet meal, chuck roast can bring bold flavor and satisfying texture to your summer table.

These recipes show how versatile chuck roast can be when combined with the bright, fresh flavors of the season — think sweet mango slaws, smoky grilled vegetables, tangy vinaigrettes, and savory sauces that highlight the richness of the beef without feeling heavy.

So go ahead, pick a few favorites, stock up on fresh ingredients, and enjoy the best of summer dining with one of the most underrated cuts of beef out there.

Grilled Chuck Roast with Garlic Herb Marinade

When summer hits, firing up the grill is a must — and this grilled chuck roast recipe brings out bold, smoky flavors with a vibrant herb kick.

The marinade does all the heavy lifting here, breaking down the meat while infusing it with garlic, rosemary, thyme, and a touch of lemon zest. This one’s a showstopper for outdoor BBQs and backyard feasts.

Ingredients:

• 2.5–3 lb chuck roast
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme
• 1 tbsp lemon zest
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a bowl, whisk together olive oil, garlic, rosemary, thyme, lemon zest, balsamic vinegar, salt, and pepper.
2. Place the chuck roast in a large resealable bag or dish and pour the marinade over it. Let it marinate in the refrigerator for at least 6 hours or overnight.
3. Preheat grill to medium-high heat. Remove roast from marinade and let it sit at room temp for 20–30 minutes.
4. Grill the roast, covered, for 20–25 minutes per side or until internal temperature reaches your desired doneness (135°F for medium-rare, 145°F for medium).
5. Let rest 10 minutes before slicing thinly against the grain.

This grilled garlic herb chuck roast brings a juicy, slightly charred flavor that pairs beautifully with grilled veggies or a fresh corn salad.

It’s proof that roast isn’t just for the cold months.

Summer Chuck Roast Tacos with Pineapple Slaw

Think chuck roast can’t go tropical? Think again. This summer taco recipe slow-cooks the roast until tender and shreds it into rich, savory strands, perfect for piling into soft tortillas.

Topped with a crisp, tangy pineapple slaw, it’s a flavor explosion that’s light, juicy, and totally summer-approved.

Ingredients:

For the roast:

• 3 lb chuck roast
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper
• 1 cup beef broth
• Juice of 1 lime

For the pineapple slaw:

• 2 cups shredded cabbage
• 1 cup diced fresh pineapple
• 1/4 red onion, thinly sliced
• 1/4 cup chopped cilantro
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt to taste

To serve:

• Corn or flour tortillas
• Lime wedges
• Hot sauce (optional)

Instructions:

1. Rub the chuck roast with chili powder, cumin, garlic powder, paprika, salt, and pepper.
2. Place roast in a slow cooker with beef broth and lime juice. Cook on low for 8 hours or until meat is fall-apart tender.
3. Meanwhile, combine all slaw ingredients in a bowl and toss to coat. Refrigerate until ready to use.
4. Shred the roast with two forks and return it to the juices in the slow cooker to keep moist.
5. Warm tortillas and fill with shredded beef, a scoop of pineapple slaw, and a squeeze of lime.

These tacos balance richness and brightness like a summer sunset — juicy meat, cool slaw, and a pop of tropical flavor in every bite.

Chuck Roast Lettuce Wraps with Ginger Soy Glaze

Who says roast has to be heavy? This recipe takes your traditional chuck roast and gives it an Asian-inspired twist with a gingery soy glaze, then wraps it all up in crisp lettuce for a light, fresh dish that still packs serious flavor.

Great for hot days when you want something satisfying but not over-the-top.

Ingredients:

For the roast:

• 3 lb chuck roast
• Salt and pepper
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp brown sugar
• 1/2 cup beef broth

To serve:

• Butter lettuce leaves
• Shredded carrots
• Chopped green onion
• Toasted sesame seeds

Instructions:

1. Season roast with salt and pepper. Sear on all sides in sesame oil in a large skillet until browned.
2. Transfer to a slow cooker. Add garlic, ginger, soy sauce, rice vinegar, brown sugar, and beef broth.
3. Cook on low for 8 hours or until the meat shreds easily with a fork.
4. Shred the beef and toss with some of the juices.
5. To assemble, place beef in lettuce leaves, top with carrots, green onion, and sesame seeds.

These wraps are refreshingly crisp, a little sweet, a little savory, and totally customizable.

They’re perfect for serving family-style or at summer parties where everyone builds their own.

Chuck Roast Summer Stew with Fresh Vegetables

This summer stew takes the slow-cooked richness of chuck roast and pairs it with a medley of fresh seasonal vegetables.

It’s a light yet hearty dish that’s perfect for those days when you want something comforting but not too heavy. Packed with flavor, this stew makes a wonderful meal for family gatherings or outdoor picnics.

Ingredients:

• 2.5 lb chuck roast, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, sliced
• 2 medium zucchini, chopped
• 1 cup fresh green beans, trimmed
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• 1 tsp thyme
• 1/2 tsp rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed chuck roast and brown on all sides, about 5–7 minutes.
2. Remove the beef and set aside. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the carrots, zucchini, green beans, and diced tomatoes, and stir to combine.
4. Return the browned beef to the pot. Pour in the beef broth, thyme, rosemary, salt, and pepper. Bring to a simmer.
5. Cover the pot, reduce heat, and cook for 2–2.5 hours, or until the beef is tender and the vegetables are cooked through.
6. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.

This stew offers a refreshing twist on a classic comfort food, thanks to the seasonal vegetables and light broth.

It’s the perfect balance of savory, tender beef and fresh, vibrant flavors that won’t weigh you down during the summer heat.

Chuck Roast Summer Sandwich with Pesto and Mozzarella

Simplicity meets bold flavor in this sandwich, where tender, slow-cooked chuck roast gets piled high with fresh mozzarella, a zingy pesto, and arugula.

It’s a summery, handheld delight that’s great for picnics or a laid-back meal by the pool. The fresh ingredients and the rich, savory beef create a perfect balance of flavors.

Ingredients:

• 3 lb chuck roast
• 2 tbsp olive oil
• Salt and pepper
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1/2 cup pesto (store-bought or homemade)
• 8 slices of fresh mozzarella
• 4 ciabatta rolls, halved
• A handful of fresh arugula

Instructions:

1. Rub the chuck roast with olive oil, salt, and pepper. Sear the roast in a large skillet over medium-high heat until browned on all sides, about 8–10 minutes.
2. Transfer the roast to a slow cooker and drizzle balsamic vinegar and honey over the top. Cover and cook on low for 8 hours, or until the meat is fork-tender.
3. Once the roast is cooked, shred it using two forks, and mix it into the juices from the slow cooker.
4. To assemble the sandwiches, spread a generous amount of pesto on the bottom half of each ciabatta roll.
5. Pile the shredded chuck roast on top of the pesto, followed by slices of mozzarella and a handful of arugula.
6. Top with the other half of the ciabatta roll and serve immediately.

These sandwiches are fresh, flavorful, and perfectly satisfying.

The tangy pesto and creamy mozzarella complement the savory roast, while the arugula adds a bit of bite. It’s an elevated take on a summer classic!

Chuck Roast and Corn on the Cob Skillet

Combine the heartiness of chuck roast with the sweet freshness of corn on the cob in this skillet dish.

The beef is seared and then cooked with corn and spices, making a vibrant, savory meal that celebrates summer’s best produce. It’s perfect for a quick dinner or when you want a filling meal without spending too much time in the kitchen.

Ingredients:

• 2 lb chuck roast, cut into small cubes
• 4 ears of corn, husked and kernels cut off
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup bell peppers, chopped (red or yellow)
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the chuck roast cubes and sear until browned on all sides, about 5–7 minutes.
2. Add the onion, garlic, and bell peppers to the skillet. Cook for another 3–4 minutes until the vegetables are softened.
3. Sprinkle in the smoked paprika, chili powder, salt, and pepper. Stir to coat the meat and vegetables in the spices.
4. Add the corn kernels and continue to cook for 5–7 minutes, stirring occasionally, until the corn is tender and everything is heated through.
5. Garnish with fresh cilantro before serving.

This dish is the essence of summer: hearty, satisfying, and full of color.

The tender chuck roast paired with sweet, juicy corn and vibrant spices will leave you craving more. Plus, it comes together in one skillet for an easy cleanup.

Chuck Roast Summer Chili with Fresh Peppers

This vibrant chili brings the bold flavors of chuck roast together with fresh summer peppers, creating a dish that’s both comforting and light.

Packed with fresh ingredients and a blend of spices, it’s the perfect way to enjoy the richness of the roast while highlighting the bright flavors of summer vegetables.

Ingredients:

• 2.5 lb chuck roast, cut into small cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 red bell peppers, chopped
• 2 yellow bell peppers, chopped
• 2 fresh poblano peppers, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 3 cups beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed chuck roast and brown on all sides, about 5–7 minutes.
2. Remove the beef and set aside. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the chopped bell peppers and poblano peppers, and cook for an additional 5 minutes, until tender.
4. Return the beef to the pot and add the diced tomatoes, tomato sauce, and beef broth.
5. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a simmer and cook for 2 hours, or until the beef is tender and the flavors have melded together.
6. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro before serving.

This chili is the perfect balance of smoky, spicy, and savory, with a fresh pop of sweetness from the peppers.

It’s an exciting twist on a classic comfort food, perfect for a summer evening.

Chuck Roast with Lemon and Herb Roasted Vegetables

This bright and refreshing dish brings together the tender richness of slow-cooked chuck roast with roasted summer vegetables infused with lemon and fresh herbs.

The citrusy aroma and zesty flavors make it a light yet satisfying meal, perfect for those warm summer nights.

Ingredients:

• 2.5 lb chuck roast
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Zest and juice of 1 lemon
• 4 medium potatoes, cubed
• 3 carrots, peeled and sliced
• 1 red onion, chopped
• 1 zucchini, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Rub the chuck roast with olive oil, rosemary, thyme, lemon zest, salt, and pepper. Let it rest at room temperature for 20 minutes.
3. In a large roasting pan, toss the potatoes, carrots, red onion, and zucchini with olive oil, lemon juice, salt, and pepper.
4. Place the chuck roast on top of the vegetables. Cover the pan with foil and roast for 3.5–4 hours, or until the roast is tender and easily shreds with a fork.
5. Once cooked, remove the roast and vegetables from the pan. Let the roast rest for 10 minutes before slicing or shredding.
6. Serve the roast alongside the roasted vegetables and drizzle with any juices from the pan.

The freshness of the lemon and herbs brightens up the beef, while the roasted vegetables offer a satisfying and hearty side.

This dish is perfect for a summer Sunday roast or a casual family dinner.

Chuck Roast and Tomato Summer Skillet

This simple and delicious skillet dish is the perfect way to combine chuck roast with the sweet, sun-kissed flavor of summer tomatoes.

The chuck roast is seared and then simmered in a rich, tomato-based sauce, making for a savory and comforting meal that is still light enough for the warmer months.

Ingredients:

• 2 lb chuck roast, cut into bite-sized cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 can (14 oz) crushed tomatoes
• 1/2 cup red wine (optional)
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the cubed chuck roast and sear until browned on all sides, about 5–7 minutes.
2. Remove the beef from the skillet and set aside. In the same skillet, sauté the onion and garlic until softened, about 3 minutes.
3. Add the cherry tomatoes and cook until softened, about 5 minutes, stirring occasionally.
4. Pour in the crushed tomatoes and red wine (if using). Stir in the oregano, crushed red pepper flakes, salt, and pepper.
5. Return the chuck roast to the skillet and simmer for 1.5–2 hours, or until the beef is tender and the sauce has thickened.
6. Garnish with fresh basil leaves before serving.

This skillet dish is simple yet flavorful, with the richness of the chuck roast melding beautifully with the sweetness of the tomatoes.

It’s perfect served with a side of rice, pasta, or crusty bread to soak up the sauce.

Chuck Roast with Grilled Peach Salsa

This recipe combines the rich, savory flavor of chuck roast with the sweet, smoky taste of grilled peaches.

The juicy, caramelized peaches are paired with a tangy salsa, offering a fresh and light contrast to the hearty beef. Perfect for a summer cookout or an outdoor dinner party!

Ingredients:

• 3 lb chuck roast
• Salt and pepper to taste
• 2 tbsp olive oil
• 4 peaches, halved and pitted
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeds removed and chopped (optional)
• Juice of 2 limes
• 1 tbsp honey
• 1/4 cup fresh mint, chopped

Instructions:

1. Preheat grill to medium-high heat. Season the chuck roast with salt and pepper.
2. Grill the chuck roast for about 25–30 minutes per side, or until it reaches your desired doneness. Let it rest before slicing thinly against the grain.
3. While the roast cooks, grill the peaches for 3–5 minutes per side until softened and slightly charred.
4. Chop the grilled peaches and place them in a bowl. Add red onion, cilantro, jalapeño, lime juice, honey, and mint. Stir to combine.
5. Serve the sliced chuck roast topped with the grilled peach salsa.

This dish is a celebration of summer with the smoky grilled peaches adding a unique sweetness and tang to the rich chuck roast.

The refreshing salsa keeps the meal light, making it perfect for warm days.

Chuck Roast Summer Stir-Fry with Snap Peas and Bell Peppers

This stir-fry takes chuck roast to a new level, pairing it with fresh snap peas, vibrant bell peppers, and a savory soy sauce-based marinade.

It’s a quick and easy dish with a wonderful crunch from the vegetables, making it a satisfying yet light option for dinner.

Ingredients:

• 2 lb chuck roast, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1/2 inch fresh ginger, grated
• 1 cup snap peas, trimmed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/4 cup green onions, chopped
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, garlic, and ginger to create the marinade.
2. Place the sliced chuck roast in a resealable bag or dish and pour the marinade over it. Let it marinate for at least 30 minutes.
3. Heat a large skillet or wok over medium-high heat. Add the marinated chuck roast and stir-fry for 3–4 minutes, until browned.
4. Add the snap peas and bell peppers and stir-fry for an additional 5–6 minutes, until the vegetables are tender-crisp.
5. Garnish with chopped green onions and sesame seeds before serving.

This stir-fry offers a perfect balance of savory beef, crispy vegetables, and a sweet-salty sauce.

It’s a quick meal that feels light and fresh, yet full of flavor — ideal for a busy summer evening.

Chuck Roast and Summer Vegetable Gratin

This dish brings the richness of chuck roast together with summer’s best vegetables — zucchini, tomatoes, and eggplant — all baked into a cheesy, comforting gratin.

The chuck roast is cooked to perfection, and the layers of vegetables add brightness and texture, making this a delicious main course for any summer gathering.

Ingredients:

• 2 lb chuck roast, seared and cut into 1-inch cubes
• 1 medium zucchini, sliced
• 1 medium eggplant, sliced
• 2 large tomatoes, sliced
• 2 tbsp olive oil
• 2 cups grated Parmesan cheese
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sear the chuck roast cubes in olive oil until browned on all sides. Remove the meat and set aside.
3. In the same skillet, sauté the garlic until fragrant, about 1 minute. Add the zucchini, eggplant, and tomatoes, and cook for another 5 minutes until just tender.
4. In a baking dish, layer the vegetables, starting with the zucchini, followed by the eggplant, and then the tomatoes. Sprinkle a little salt, pepper, and fresh basil between the layers.
5. Add the seared chuck roast on top of the vegetables, followed by heavy cream and half of the grated Parmesan cheese.
6. Top with the remaining cheese and bake for 25–30 minutes, or until the top is golden brown and bubbly.
7. Let the gratin rest for 5 minutes before serving.

This summer vegetable gratin is a comforting and satisfying dish, with the rich flavors of chuck roast combining beautifully with the lightness of summer vegetables.

The creamy texture and melted cheese make it an indulgent, yet refreshing, option for your next meal.

Chuck Roast Fajitas with Grilled Vegetables

This flavorful fajita recipe pairs tender, slow-cooked chuck roast with the smokiness of grilled vegetables, all wrapped up in a soft tortilla.

The juicy beef is complemented by a zesty marinade and topped with grilled bell peppers and onions, making it a fantastic dish for outdoor summer gatherings.

Ingredients:

• 2.5 lb chuck roast
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 lime, juiced
• Salt and pepper to taste
• 2 bell peppers, sliced
• 1 red onion, sliced
• 8 flour tortillas
• Fresh cilantro for garnish
• Sour cream and salsa for topping

Instructions:

1. In a small bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, cayenne pepper, lime juice, salt, and pepper. Rub the mixture evenly over the chuck roast.
2. Let the roast marinate for at least 1 hour (or overnight in the fridge for more flavor).
3. Preheat grill to medium-high heat. Grill the chuck roast for 25–30 minutes per side, or until the internal temperature reaches your desired doneness. Let the roast rest for 10 minutes before slicing thinly against the grain.
4. While the roast rests, grill the bell peppers and red onion for 5–7 minutes, or until tender and slightly charred.
5. Warm the tortillas on the grill for 1 minute per side, then assemble the fajitas with sliced chuck roast, grilled vegetables, and a garnish of fresh cilantro.
6. Serve with sour cream and salsa on the side.

These fajitas are bursting with bold flavors and smoky goodness.

The grilled vegetables bring a perfect balance to the tender beef, making this dish a go-to for your summer taco nights!

Chuck Roast Salad with Avocado and Cilantro Lime Dressing

This hearty salad combines juicy chuck roast with creamy avocado, fresh greens, and a tangy cilantro lime dressing.

It’s a light yet satisfying meal that’s perfect for a summer lunch or dinner, offering the richness of the beef while staying refreshing and cool.

Ingredients:

• 2 lb chuck roast, seared and shredded
• 4 cups mixed greens (such as arugula, spinach, and romaine)
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

For the dressing:

• 1/4 cup olive oil
• Juice of 2 limes
• 1 tbsp honey
• 1 garlic clove, minced
• 1/4 tsp cumin
• Salt and pepper to taste

Instructions:

1. Season the chuck roast with salt and pepper, then sear in a hot skillet for 4–5 minutes per side until browned. Transfer to the oven and cook at 325°F (163°C) for 2–3 hours, or until the roast is fork-tender. Shred the meat with two forks.
2. To make the dressing, whisk together olive oil, lime juice, honey, garlic, cumin, salt, and pepper in a small bowl.
3. In a large salad bowl, combine the mixed greens, shredded chuck roast, avocado, cherry tomatoes, and red onion.
4. Drizzle the cilantro lime dressing over the salad and toss to combine.
5. Garnish with fresh cilantro before serving.

This salad is perfect for a light, satisfying meal on a warm summer day.

The creamy avocado and tangy dressing pair beautifully with the savory chuck roast, making it a flavorful, balanced dish.

Chuck Roast Skewers with Summer Veggies

These chuck roast skewers are a fun and flavorful way to enjoy your chuck roast during the summer.

Marinated chunks of beef are threaded onto skewers with colorful summer vegetables like bell peppers, zucchini, and cherry tomatoes. Grilled to perfection, these skewers are perfect for picnics, barbecues, or a casual dinner.

Ingredients:

• 2 lb chuck roast, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• Salt to taste

Instructions:

1. In a bowl, combine olive oil, soy sauce, Worcestershire sauce, garlic powder, smoked paprika, black pepper, and salt. Add the chuck roast cubes and marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Preheat grill to medium-high heat. Thread the marinated chuck roast cubes, bell peppers, zucchini, and cherry tomatoes onto skewers.
3. Grill the skewers for 8–10 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender and lightly charred.
4. Serve immediately with your favorite dipping sauce or a side of grilled corn.

These skewers are an ideal summer dish, packed with smoky, savory beef and grilled vegetables.

The marinated chuck roast is juicy and flavorful, making every bite a perfect balance of textures and tastes.

Chuck Roast with Grilled Corn and Avocado Salsa

This vibrant dish combines tender chuck roast with a fresh, smoky grilled corn and avocado salsa.

The savory beef pairs wonderfully with the sweetness of the corn and the creaminess of the avocado, making it a perfect summer meal that’s full of flavor and texture.

Ingredients:

• 2.5 lb chuck roast
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 ears of corn, husked
• 2 avocados, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeds removed and chopped (optional)
• Juice of 2 limes
• 1/4 cup cilantro, chopped

Instructions:

1. Preheat the grill to medium-high heat. Rub the chuck roast with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
2. Grill the roast for about 25–30 minutes per side, or until it reaches your desired doneness. Let it rest for 10 minutes before slicing thinly against the grain.
3. While the roast is cooking, grill the corn for 5–7 minutes, turning occasionally, until slightly charred. Once cooked, cut the kernels off the cob.
4. In a bowl, combine the grilled corn, diced avocados, red onion, jalapeño, lime juice, and cilantro. Stir gently to combine.
5. Serve the sliced chuck roast topped with the grilled corn and avocado salsa.

This dish is an ideal combination of savory and fresh.

The smoky grilled corn and creamy avocado add a delicious contrast to the rich, tender chuck roast. It’s a perfect meal for a summer barbecue or outdoor dinner.

Chuck Roast Tacos with Mango Slaw

These tacos combine the savory, slow-cooked chuck roast with a refreshing mango slaw, offering a sweet and tangy twist to your typical taco fillings.

The beef is tender and flavorful, while the slaw brings a cool, crunchy element, making these tacos a great choice for summer dining.

Ingredients:

• 2 lb chuck roast
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/2 cup beef broth
• 2 cups shredded cabbage
• 1 ripe mango, peeled and julienned
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 8 small corn tortillas
• Sour cream or Mexican crema for topping

Instructions:

1. Rub the chuck roast with olive oil, chili powder, cumin, paprika, salt, and pepper. Place the roast in a slow cooker with beef broth and cook on low for 8 hours or until the beef is tender and easily shredded.
2. While the roast is cooking, prepare the mango slaw by combining the shredded cabbage, mango, cilantro, and lime juice in a large bowl. Toss to combine.
3. Once the chuck roast is ready, shred the meat with two forks and discard any excess fat. Warm the tortillas on a skillet or grill.
4. Assemble the tacos by filling each tortilla with shredded chuck roast and topping with a generous spoonful of mango slaw.
5. Finish with a dollop of sour cream or Mexican crema and a sprinkle of extra cilantro if desired.

These tacos are the perfect balance of savory, sweet, and crunchy.

The tender chuck roast paired with the refreshing, tropical mango slaw creates a unique flavor combination that is perfect for any summer meal.

Chuck Roast and Cucumber Salad with Dill Vinaigrette

For a lighter option that still brings the rich flavor of chuck roast, try this dish with a refreshing cucumber salad tossed in a tangy dill vinaigrette.

The beef is paired with cool, crisp cucumbers and fresh herbs, making it a great choice for a hot summer day.

Ingredients:

• 2 lb chuck roast
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cucumbers, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/4 cup olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 325°F (163°C). Season the chuck roast with olive oil, salt, and pepper, and roast for 2.5–3 hours, or until the roast is fork-tender.
2. While the roast is cooking, prepare the cucumber salad. In a large bowl, combine the cucumber slices, red onion, and fresh dill.
3. In a separate bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, honey, salt, and pepper to create the vinaigrette.
4. Once the chuck roast is cooked, remove it from the oven and let it rest for 10 minutes before slicing thinly against the grain.
5. Toss the cucumber salad with the dill vinaigrette and serve the sliced chuck roast on top.

This dish offers a fresh and light meal with the coolness of the cucumber salad pairing beautifully with the rich flavor of the chuck roast.

The tangy dill vinaigrette brightens the whole dish, making it a perfect option for a summer dinner.

Chuck Roast with Roasted Tomato and Basil Sauce

This dish pairs tender chuck roast with a sweet, roasted tomato and fresh basil sauce.

The slow-cooked beef absorbs all the rich flavors of the sauce, and it’s perfect served over pasta, rice, or a bed of greens for a hearty yet refreshing summer meal.

Ingredients:

• 2.5 lb chuck roast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 large tomatoes, quartered
• 1 tbsp balsamic vinegar
• 1/4 cup fresh basil, chopped
• 1/2 cup beef broth
• 1 tbsp olive oil (for drizzling)

Instructions:

1. Preheat the oven to 325°F (163°C). Season the chuck roast with salt and pepper and sear it in a hot skillet with olive oil for 4-5 minutes per side until browned.
2. Place the chuck roast in a roasting pan. Add the chopped onion and garlic around the roast.
3. In the same skillet, add the quartered tomatoes and sauté for 2-3 minutes until they begin to soften. Pour in the balsamic vinegar and scrape up any browned bits from the pan.
4. Pour the tomato mixture over the chuck roast, add beef broth, and cover with foil. Roast for 2.5-3 hours or until the roast is tender.
5. Once the roast is done, remove it from the oven and shred the meat with two forks. Stir in fresh basil.
6. Serve the shredded chuck roast and tomato sauce over pasta, rice, or a bed of greens.

The rich, slow-cooked beef blends beautifully with the sweet and tangy roasted tomato sauce, making this dish perfect for a light but satisfying summer dinner.

Chuck Roast with Herb-Infused Olive Oil and Roasted Garlic

For a more refined and aromatic dish, this recipe combines the deep flavor of chuck roast with fragrant herb-infused olive oil and roasted garlic.

The meat becomes tender and infused with the aromas of fresh herbs, garlic, and olive oil, creating a mouthwatering dish that pairs well with a simple salad or roasted potatoes.

Ingredients:

• 2 lb chuck roast
• 2 tbsp olive oil
• 4 garlic cloves, smashed
• 1 sprig rosemary
• 1 sprig thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/2 cup extra virgin olive oil (for drizzling)

Instructions:

1. Preheat the oven to 325°F (163°C). Rub the chuck roast with olive oil, rosemary, thyme, salt, and pepper.
2. Heat a skillet over medium-high heat and sear the chuck roast for 5-7 minutes per side, until browned.
3. Place the roast in a roasting pan and surround it with smashed garlic cloves. Drizzle with a bit of olive oil and cover with foil.
4. Roast in the oven for 2.5-3 hours or until the roast is tender and easily shreds.
5. Once cooked, remove the roast and let it rest for 10 minutes. Drizzle the meat with extra virgin olive oil and sprinkle with fresh parsley.
6. Serve alongside roasted vegetables or a simple arugula salad.

This dish has a depth of flavor from the herb-infused oil and roasted garlic that brings out the best in the chuck roast.

It’s a simple yet flavorful summer meal that’s light and aromatic.

Chuck Roast and Bell Pepper Skillet

This easy skillet meal is a quick way to enjoy chuck roast with the fresh flavors of summer bell peppers and a savory sauce.

The chuck roast is seared and then cooked with bell peppers, onions, and a tangy tomato-based sauce, making it a hearty but fresh dish perfect for a quick weeknight dinner.

Ingredients:

• 2 lb chuck roast, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 onion, chopped
• 2 bell peppers, sliced (use a mix of colors)
• 1 can (14 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the cubed chuck roast and sear until browned on all sides, about 5–7 minutes. Remove the beef from the skillet and set aside.
2. In the same skillet, sauté the onion and bell peppers until softened, about 5 minutes.
3. Add the diced tomatoes, tomato paste, smoked paprika, chili powder, salt, and pepper. Stir to combine.
4. Return the beef to the skillet and bring the mixture to a simmer. Cover and cook for 1–1.5 hours, until the beef is tender and the sauce has thickened.
5. Garnish with fresh cilantro before serving.

This one-pan skillet is quick to prepare and packed with fresh, vibrant flavors from the bell peppers and a savory tomato sauce.

It’s a perfect meal for a busy summer evening when you want something satisfying without much fuss.

Chuck Roast with Pineapple and Bell Pepper Stir-Fry

This tropical-inspired stir-fry features tender chuck roast, juicy pineapple, and crisp bell peppers.

The sweet and savory flavors come together beautifully, making it a perfect dish for a summer dinner that’s both refreshing and satisfying.

Ingredients:

• 2 lb chuck roast, thinly sliced against the grain
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, thinly sliced
• 2 cups fresh pineapple chunks
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1/2 tsp ground ginger
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chuck roast and cook for 5-7 minutes, stirring occasionally, until browned. Remove the beef from the skillet and set aside.
2. In the same skillet, add the bell peppers, onion, and garlic. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
3. Add the pineapple chunks, soy sauce, honey, rice vinegar, and ground ginger. Stir to combine and let the sauce simmer for 2-3 minutes.
4. Return the cooked chuck roast to the skillet and stir everything together. Cook for an additional 2 minutes until the beef is coated in the sauce.
5. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

The sweet pineapple and vibrant bell peppers add a tropical twist to the savory chuck roast, making this dish a great choice for summer nights when you’re craving something a bit different.

Chuck Roast with Zucchini and Squash Gratin

This comforting gratin combines tender chuck roast with zucchini and squash, all baked together in a creamy, cheesy sauce.

The richness of the beef is complemented by the light, fresh flavors of the vegetables, making it a perfect one-dish meal for a summer dinner.

Ingredients:

• 2 lb chuck roast, seared and cut into small cubes
• 2 tbsp olive oil
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). In a large skillet, heat olive oil over medium-high heat. Add the chuck roast cubes and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
2. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Add the zucchini and squash slices and cook for an additional 5 minutes until the vegetables begin to soften.
3. In a small bowl, combine the heavy cream, mozzarella cheese, Parmesan cheese, thyme, salt, and pepper.
4. In a large baking dish, layer the beef cubes, sautéed vegetables, and cream mixture. Top with extra shredded mozzarella and Parmesan cheese.
5. Bake for 25-30 minutes, or until the top is golden and bubbly. Let it rest for 5 minutes before serving.
6. Garnish with fresh parsley.

This gratin is a comforting dish that’s still light enough for summer.

The creamy sauce and cheesy topping pair perfectly with the tender chuck roast and fresh zucchini and squash, making it an ideal summer main course.

Chuck Roast Sliders with Tangy Barbecue Sauce

These mini chuck roast sliders are perfect for summer gatherings or a casual meal.

The rich, slow-cooked chuck roast is piled high on soft buns, topped with a tangy homemade barbecue sauce, and served with crunchy coleslaw for the ultimate slider experience.

Ingredients:

• 2 lb chuck roast
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup homemade or store-bought barbecue sauce
• 1/2 cup water or beef broth
• 1 tbsp apple cider vinegar
• 12 small slider buns
• 1 cup coleslaw (store-bought or homemade)

Instructions:

1. Preheat the oven to 325°F (163°C). Rub the chuck roast with olive oil, salt, and pepper. Place the roast in a roasting pan and add water or beef broth.
2. Cover with foil and roast for 2.5-3 hours, or until the roast is fork-tender.
3. Once cooked, shred the chuck roast using two forks, discarding any excess fat.
4. In a small saucepan, combine barbecue sauce and apple cider vinegar. Simmer for 5-7 minutes until heated through and slightly thickened.
5. Toss the shredded chuck roast in the barbecue sauce mixture.
6. To assemble the sliders, place a generous amount of the saucy chuck roast on the bottom half of each slider bun. Top with a spoonful of coleslaw and close the bun.
7. Serve immediately and enjoy!

These sliders are a fun and flavorful way to enjoy chuck roast during the summer.

The combination of tender beef, tangy barbecue sauce, and crunchy coleslaw makes these sliders irresistible, perfect for any backyard party or family meal.