Chicago-Style Italian Butter Chuck Roast (Cast Iron)
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.
Needed for this recipe!
The best beef consommé!
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👝 How to Store Leftovers
Store leftovers in an airtight container in the refrigerator.
🤔 Common Questions
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.
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.
Chicago-Style Italian Butter Chuck Roast (Cast Iron)
Equipment
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
Instructions
- 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.
