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–+ servings
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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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian

Ingredients
  

Optional Thickener
  • ½ tablespoon cornstarch
  • 1 tablespoon room temperature butter

Equipment

Method
 

  1. Preheat the oven to 375°F.
  2. Remove the chuck roast from the refrigerator and allow it to come to room temperature. Pat the meat dry thoroughly with paper towels.
  3. Season the roast on all sides with the Good Seasons Italian Dressing & Seasoning Mix. Rub 1 tablespoon of tomato paste evenly over the beef.
  4. Heat a large cast iron skillet over medium-high heat. Add ½ stick of butter and allow it to melt.
  5. Add the chuck roast to the skillet and sear for about 5 minutes per side, until deeply browned.
  6. 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.
  7. Pour in the beef consommé, scraping up all the browned bits from the bottom of the skillet.
  8. Add 3 tablespoons giardiniera juice, then spoon 1 cup giardiniera around and over the roast.
  9. Place the remaining ½ stick of butter directly on top of the roast.
  10. Cover the cast iron skillet tightly with foil and transfer to the oven.
  11. 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.

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