Beef Chuck Roll: Three Family Roast Recipes for 18 November

02.11.2026

Beef Chuck Roll for Latvia’s Independence Day

A hearty beef roast is a wonderful centrepiece for a family celebration on 18 November. Slowly cooked with seasonings and a little liquid, chuck roll becomes tender and develops a rich flavour.

Choose from three recipes: a classic oven pot roast, BBQ pulled beef on a gas grill or a stovetop pot roast.

Each recipe uses a 1.2–1.5 kg roasting portion, serving approximately 4–6 people with side dishes. These instructions are for a portion cut from the chuck roll, rather than an entire large chuck roll.

Give the Meat Time

These recipes cook chuck roll until fully tender. A pink centre is not the goal: the connective tissue needs time to soften.

Cooking times are approximate. A thicker piece may take longer, so allow extra time.

1. Oven-Braised Chuck Roll with Garlic, Mustard and Rosemary

Preparation: 20 minutes.
Oven cooking: approximately 3–4½ hours.
Resting: 20 minutes.

Ingredients

1.2–1.5 kg beef chuck roll roasting portion;
2 tablespoons rapeseed oil;
2 tablespoons Dijon mustard;
4 garlic cloves;
2 onions;
1 teaspoon dried rosemary;
500 ml hot beef stock, plus more if needed;
salt and black pepper to taste.

Method

Preheat the oven to 160°C conventional or 145–150°C fan.
Pat the meat dry and season with salt and pepper. Use salt sparingly if the stock is salty.
Heat the oil in a frying pan. Brown the meat on all sides, allowing approximately 2–3 minutes for each broad side.
Put roughly chopped onions and garlic in a roasting dish. Place the meat on top, spread with mustard and sprinkle with rosemary.
Add hot stock to reach approximately one-third to halfway up the meat. Choose a dish that fits the roast reasonably snugly.
Cover with a tight-fitting lid or seal thoroughly with foil.
Cook for approximately 3–4½ hours. After 2½ hours, check tenderness and the liquid level. Add hot stock or water if needed.
Start checking tenderness when the centre reaches approximately 90°C. The roast is ready when a probe slides in easily, typically around 90–96°C. If still firm, continue cooking covered in 20–30-minute intervals.
Remove from the oven and rest in the cooking juices, covered, for 20 minutes.
Slice against the grain. If the meat is already falling into pieces, serve it in tender chunks with the sauce.

Serve with: mashed potatoes, roasted beetroot and lingonberry sauce.

2. Gas-Grilled BBQ Pulled Beef

Cook the beef slowly in a covered dish until it pulls apart easily with two forks.

Preparation: 20 minutes.
Grill cooking: approximately 4–6 hours.
Resting: 20–30 minutes.

Ingredients

1.2–1.5 kg beef chuck roll roasting portion;
1 tablespoon rapeseed oil;
2 teaspoons smoked paprika;
1 teaspoon garlic powder;
½ teaspoon ground black pepper;
salt to taste;
2 onions;
300–500 ml hot beef stock;
100–150 g BBQ sauce.

Method

Pat the meat dry, coat with oil and rub with salt, pepper, paprika and garlic powder.
Set up two grill zones: a direct-heat zone for searing and an indirect zone with the burner directly beneath the cooking dish switched off.
Sear the meat for approximately 2–3 minutes on each broad side. Do not let the seasonings burn.
Place sliced onions, the meat and hot stock in a deep, grill-safe metal dish. The liquid should reach approximately one-third up the meat.
Cover tightly with a lid or heavy-duty foil. Place over the unlit burner, away from direct heat.
Close the grill lid and use the other burners to maintain approximately 150–160°C.
Cook for approximately 4–6 hours. After 2½–3 hours, check the liquid and tenderness. Add hot stock if needed.
Check for doneness at approximately 93–96°C in the centre. A probe should slide in with almost no resistance, and the beef should pull apart easily. If still firm, continue cooking covered.
Rest in the covered dish for 20–30 minutes.
Shred with two forks. Mix in the BBQ sauce and enough cooking juices to keep the beef moist.

Serve with: roasted potatoes and coleslaw, or in bread rolls with pickles.

3. Stovetop Pot Roast with Carrots and Thyme

An easy option that does not require an oven. Use a heavy-bottomed pot with a tight-fitting lid.

Preparation: 20 minutes.
Braising: approximately 3–4½ hours.
Resting: 20 minutes.

Ingredients

1.2–1.5 kg beef chuck roll roasting portion;
2 tablespoons rapeseed oil;
2 onions;
4 carrots;
4 garlic cloves;
1 tablespoon tomato purée;
600–800 ml hot beef stock;
2 bay leaves;
1 teaspoon dried thyme;
salt and black pepper to taste.

Method

Pat the meat dry and season with salt and pepper.
Heat the oil in the pot. Brown the meat on all sides, then remove it.
Add roughly chopped onions and cook for 5 minutes. Add the garlic and tomato purée, stirring for another minute.
Pour in a little stock and scrape the browned bits from the bottom.
Return the meat. Add the bay leaves, thyme and stock to reach halfway to two-thirds up the meat.
Bring to a gentle simmer, cover and reduce the heat. The liquid should simmer gently, not boil vigorously.
Braise for approximately 3–4½ hours. Every 45–60 minutes, check the liquid and make sure nothing is catching on the bottom. Carefully turn the meat.
Add the carrots, cut into large pieces, approximately one hour before the meat is expected to be ready.
Start checking tenderness at approximately 90°C in the centre. The beef is usually ready around 90–96°C, when a probe or fork slides in easily. Continue braising if still firm.
Remove from the heat and rest in the sauce, covered, for 20 minutes.