Chicago-Style Italian Butter Chuck Roast (Cast Iron)

A bowl of mashed potatoes topped with shredded beef and a green pepper, with rich brown sauce being drizzled over from a spoon above.

If you love a cozy, buttery, flavor-packed Sunday dinner, this Chicago-style Italian butter chuck roast is going to be on repeat. It’s inspired by classic Italian beef flavors, made extra rich with butter, giardiniera, and beef consommé — all cooked low and slow in a cast iron skillet right in the oven.

This recipe is similar in spirit to my Crockpot Italian Beef and Crockpot Mississippi Pot Roast, but this version is done in the oven for a deeper roast flavor and a richer, buttery pan sauce. It’s simple, rustic, and absolutely perfect served over mashed potatoes.

A hand holds a packet of Good Seasons Zesty Italian salad dressing mix above a raw, marbled steak resting on a white plate.

A hand squeezes tomato paste from a tube onto a seasoned raw steak on a white plate, with a checkered container and chopped onions in the background.

A hand holding metal tongs lowers a large, seasoned raw steak into a hot cast iron skillet with melted butter.

A close-up of a steak searing in a cast iron skillet with diced onions being added beside it on the stovetop.

A cutting board with a jar of Delallo pickled giardiniera, a can of Campbell’s beef consommé, a small white ramekin with liquid, and a measuring cup filled with giardiniera vegetables in a kitchen setting.

A jar of DeLallo pickled giardiniera is held over a cast iron skillet with a seared beef roast, chopped onions, and pieces of giardiniera vegetables like cauliflower, carrots, and peppers.

Needed for this recipe!

A hand holds a can of Campbell’s Beef Consommé soup above a skillet with a browned beef roast, surrounded by chopped carrots, cauliflower, and onions. Steam rises from the sizzling, colorful dish.

The best beef consommé!

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A cast iron skillet on a stove contains a cooked, browned beef roast simmering in broth with cauliflower, carrots, peppers, and seasonings. A wooden spoon rests in the background.

A round baking dish covered with crumpled aluminum foil sits on a black stovetop. Wooden utensils and kitchen containers are visible in the background.

A cooked pot roast sits in a black cast iron skillet, topped with yellow cauliflower florets, peppers, and carrots in a rich, dark sauce. The skillet is on a woven mat, with a checkered dish in the background.

A hand lifts a piece of juicy, cooked beef from a cast iron pot filled with tender meat, peppers, and rich juices, with a light kitchen background visible.

A close-up of shredded beef and two pepperoncini peppers on mashed potatoes in a bowl, with brown gravy being drizzled from a spoon above.

A woman in a blue shirt and jeans smiles in a bright kitchen while holding a bowl of food; a skillet with cooked meat sits on the counter nearby, and flowers decorate the kitchen.

👝 How to Store Leftovers

Store leftovers in an airtight container in the refrigerator.

🤔 Common Questions

Can I cook this chuck roast at a lower temperature?

Yes! You can cook it at 325°F for 3½–4 hours instead of 375°F. Lower and slower will give you ultra-tender beef and an even richer sauce. Just make sure the roast is fork-tender before removing it from the oven.

Can I make this recipe without a cast iron skillet?

Absolutely. If you don’t have cast iron, sear the roast in a heavy oven-safe skillet or Dutch oven. If your pan isn’t oven-safe, transfer everything to a covered roasting dish after searing.

A bowl of mashed potatoes topped with shredded beef and a pepper, with a spoon drizzling rich brown sauce over the dish.

Melissa Jo

Chicago-Style Italian Butter Chuck Roast (Cast Iron)

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 people

Course: Main Course

Cuisine: Italian

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 like it saucy)
3 tablespoons giardiniera juice from the jar
1 cup Chicago-style giardiniera Delallo brand used

Optional Thickener

½ tablespoon cornstarch
1 tablespoon room temperature butter

Equipment

1 Cast Iron Skillet

Method

Preheat the oven to 375°F.
Remove the chuck roast from the refrigerator and allow it to come to room temperature. Pat the meat dry thoroughly with paper towels.
Season the roast on all sides with the Good Seasons Italian Dressing & Seasoning Mix. Rub 1 tablespoon of tomato paste evenly over the beef.
Heat a large cast iron skillet over medium-high heat. Add ½ stick of butter and allow it to melt.
Add the chuck roast to the skillet and sear for about 5 minutes per side, until deeply browned.
Push the roast slightly to one side and add the diced onion to the skillet. Cook until translucent, about 2–3 minutes. Season the onions lightly with salt and pepper.
Pour in the beef consommé, scraping up all the browned bits from the bottom of the skillet.
Add 3 tablespoons giardiniera juice, then spoon 1 cup giardiniera around and over the roast.
Place the remaining ½ stick of butter directly on top of the roast.
Cover the cast iron skillet tightly with foil and transfer to the oven.
Roast for about 3 hours, or until the beef is fork-tender and easily pulls apart. Cooking time may vary slightly depending on the size of the roast — you’re looking for fall-apart tenderness.