Italian Beef Chuck Roast with Swiss Chard Ragu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Slow-cooked beef chuck roast braised in aromatic Italian spices, served with a savory Swiss chard and tomato ragu. This italian-inspired whole30 (whole30, gluten free) ready in about 500 minutes pairs beef chuck roast, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 lbs beef chuck roast
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 14 oz canned diced tomatoes
• 1 bunch, chopped Swiss chard
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 lbs beef chuck roast with 1 tsp salt and 1/2 tsp black pepper. Sear the roast for 4 minutes per side until browned, then transfer to the slow cooker.
2. Step 2: In the same skillet, add 1 diced medium yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 14 oz canned diced tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp crushed red pepper flakes, and 1 cup beef broth. Bring to a simmer, then pour the mixture over the beef in the slow cooker.
4. Step 4: Add 1 bunch chopped Swiss chard on top. Cover and cook on low for 8 hours until beef is tender and shreds easily.
5. Step 5: Shred the beef in the slow cooker, mixing it into the chard and tomato ragu before serving.