This incredible stuffed beef chuck roast recipe comes straight from a Swiss grandmother’s kitchen and will transform any gathering into an unforgettable feast. With tender beef layered with crispy potatoes, smoky bacon, and aromatic vegetables, this show-stopping dish combines rustic charm with sophisticated flavors that will have your guests asking for the recipe all night long.
Ingredients
For the Stuffed Roast:
- Beef chuck roast – 1.7 kg / 3.7 lbs
- Salt to taste
- Smoked paprika powder – 1 tsp / 5g
- Dried basil – 1 tsp / 2g
- White pepper – 1/2 tsp / 1g
- Mustard – 1-2 tbsp / 15-30ml
- Vegetable oil for greasing
- Potatoes – 2 medium / 300g
- Beef bacon – 300g / 10.5 oz
- Small onions – 2-3 / 200g
- White cabbage – 500g / 1.1 lbs
- Ketchup – 2 tbsp / 30ml
- Olive oil – 50ml / 3.5 tbsp
- Dried garlic – 1 tsp / 3g
- Black pepper – 1/2 tsp / 1g
For the Homemade Spicy Mustard:
- Mustard powder – 100g / 3.5 oz
- Salt – 1 tbsp / 15g
- Sugar – 1 tbsp / 12g
- Pickle brine – 350ml / 1.5 cups
- Olive oil – 2 tbsp / 30ml
- Lemon juice – 1 tbsp / 15ml
For Garnish:
- Fresh parsley sprigs
- Fresh basil leaves
Instructions
Preparing the Stuffed Roast
- Prepare the meat: Cut the beef chuck roast in half lengthwise, but don’t cut completely through – leave about 2cm connected. Make deep diagonal cuts across the surface, spacing them about 2cm apart.
- Season generously: Rub salt, smoked paprika powder, dried basil, and white pepper into all surfaces of the meat. Spread mustard evenly over the seasoned meat and massage all spices thoroughly into the cuts.
- Prepare the baking dish: Preheat your oven to 195°C (385°F). Grease a large baking dish with vegetable oil and place the seasoned meat inside with cuts facing upward.
- Add potato layer: Wash and slice 2 potatoes into thin rounds (about 3mm thick). Insert one potato slice into each cut in the meat.
- Stuff with bacon: Cut beef bacon into strips and stuff generously into each cut alongside the potato slices.
- Add vegetables: Slice onions into rings and chop white cabbage into bite-sized pieces. Place the chopped cabbage in the center of the baking dish around the meat.
- Create the glaze: In a bowl, mix ketchup, olive oil, salt, dried garlic, and black pepper. Spread this mixture evenly over the meat and vegetables.
- Bake to perfection: Cover with aluminum foil and bake for 30-40 minutes. Remove foil and continue baking for another 60-70 minutes until the meat reaches an internal temperature of 65°C (150°F) for medium doneness.
Making the Spicy Homemade Mustard
- Mix dry ingredients: In a bowl, whisk together mustard powder, salt, and sugar until well combined.
- Add liquids: Gradually stir in pickle brine until smooth with no lumps remaining.
- Finish the mustard: Add olive oil and lemon juice, stirring until completely smooth.
- Let it develop: Transfer to a jar, seal tightly, and refrigerate for 6-12 hours to develop full flavor.
- Garnish and serve: Let the roast rest for 10 minutes before slicing. Garnish with fresh parsley and basil leaves. Serve with the homemade spicy mustard on the side.
Recipe Details
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 10 minutes
Serves: 6-8 people
Nutrition (per serving):
- Calories: 485
- Protein: 42g
- Carbs: 18g
- Fat: 28g
- Fiber: 4g
Why This Recipe is Perfect for Your Table
This Swiss grandma’s stuffed beef chuck roast delivers exceptional nutritional value alongside its incredible taste. The lean beef chuck provides high-quality protein essential for muscle health, while the vegetables add fiber, vitamins, and antioxidants. The cooking method allows the meat to retain its nutrients while developing deep, complex flavors.
The combination of potatoes and cabbage creates a complete meal in one dish, offering sustained energy and essential vitamins like vitamin C and potassium. The homemade mustard not only adds bold flavor but also contains beneficial compounds from mustard seeds that support metabolism.
This recipe transforms an economical cut of beef into an elegant centerpiece that’s both satisfying and nourishing, making it perfect for feeding a crowd without compromising on quality or nutrition.