Chuck Deckel Pot Roast with Mixed Vegetables

Forget what you know about roasts, and get ready to experience something truly delicious with this chuck deckel pot roast recipe. This out-of-the-ordinary cut from the shoulder of the steer is packed with flavor and surprisingly lean.
Mixed vegetables round out this dish perfectly, making it a complete and satisfying meal. So, preheat your oven and prepare for a dining experience that you won’t soon forget!

Chuck Deckel Pot Roast with Mixed Vegetables
Beef Chuck Deckel Pot Roast with Mixed Vegetables


  • 3-4 lb. Chuck Deckel Roast
  • 2 carrots (peeled and sliced)
  • 2-3 russet potatoes (peeled and cubed into quarters)
  • 1 large white onion (sliced)
  • 3/4 cup fresh tomatoes (diced)
  • 1 1/2 cups dry red wine
  • 2 cups beef broth
  • 2 tbsp. olive oil
  • 1 tbsp. cracked black pepper
  • 1 tbsp. kosher salt


  1. Preheat the oven to 300 F.
  2. Season the chuck deckel with salt & pepper, and sear in a cast-iron skillet or pan for 3-5 minutes per side
  3. As the meat is searing, grab a mixing bowl and mix the wine, broth, and tomatoes together
  4. Place the mixed vegetables at the bottom of a Dutch oven and pour in approximately half of the broth liquid
  5. Place the seared roast into the Dutch oven and pour the remaining broth liquid on top
  6. Cover and bake for at least 3 hours until desired tenderness is reached
  7. Remove from oven and let sit for 10-15 minutes.
  8. Transfer the meat onto a cutting board and slice.
  9. Serve on a plate and drip the vegetables and broth mixture on top
  10. Enjoy!
Cooking g Time: 3 HoursPrep Time: 15 minutesCalories: 250Serving: 8 People
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