Recipe · November 4, 2026

Steakhouse-Style Roast

Jump to recipe Sign in to saveAbout 8 hrs 55 mins

Ever get tired of the same old meals? That’s exactly how we felt about roast – tired of the same carrot, potato, and meat combo. So we decided to mix things up and experiment with different flavors… and what we ended up with is the most savory, tender, and flavorful roast you’ll ever taste. All made right in our Ninja Pro: Steakhouse-Style Roast.

We encourage you to read the entire recipe before starting to ensure you’re using the proper equipment.

Be sure to comment below or tag us on social media if you’ve tried this recipe!

From the TREAT$ kitchen

Steakhouse-Style Roast

Batch sizePrint with photo

Yield

This recipe 4-6 servings

Ingredients

2½–3 lb chuck roast, cut into 2–3 inch chunks
Marinade: 1½ tbsp steak seasoning 1 tsp garlic powder 1 tsp onion powder 1 tbsp beef paste 1 tbsp Worcestershire sauce 1 tbsp soy sauce 1 tbsp olive oil 1 tsp brown sugar ½ tsp black pepper
For Cooking: 1 tbsp neutral oil ¾ cup homemade beef broth * ½ diced onion
Garlic Butter Finish: 3 tbsp butter 4 cloves garlic, minced 1 tsp Worcestershire sauce* 2 tsp balsamic vinegar* Pepper

Equipment

Tongs
Ninja Pro or Large nonstick pan
Slow cooker (if not using Ninja Pro)

Instructions

Cut the chuck roast into 2-3 inch chunks and place in a bowl or gallon storage bag. Be sure to trim the excess fat.
Make the marinade: Add 1½ tbsp steak seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp beef paste, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp olive oil, 1 tsp brown sugar, and ½ tsp black pepper. Toss thoroughly until all pieces are coated.
Seal and refrigerate 24–48 hours. Flip or massage the bag once if possible.
Remove the beef from the refrigerator 30 minutes before cooking.
Set the Ninja to Sear/Sauté on High. Or in a skillet get it nice and hot to sear the roast chunks.
Add 1 tbsp neutral oil.
Working in batches, sear the beef pieces until a deep brown crust forms on several sides. Avoid overcrowding the pan. Remove each batch and repeat until all the meat is browned.
Return all beef to the Ninja. (Or if not using the Ninja, add the seared beef and juices to the slow cooker)
Pour in ¾ cup beef broth, diced onions, and stir gently to combine.
Slow cook on low for 6–7 hours. Cook until the beef is very tender and easily pierced with a fork.
About 10 minutes before serving, melt 3 tbsp butter in a small pan over medium heat.
Add 4 cloves garlic and cook 1–2 minutes, just until fragrant.
Stir in Worcestershire sauce, 2 tsp balsamic vinegar, and cracked pepper.
Pour the garlic butter into the slow cooker and gently stir to coat the beef.Allow it to cook for another 10 minutes so the sauce absorbs into the meat.
OPTIONAL – Ninja Pro: If you prefer a thicker sauce, switch the Ninja back to Sear/Sauté and simmer uncovered for 5–10 minutes until slightly reduced.
OPTIONAL – Slow Cooker: About 10–15 minutes before serving, mix 1–2 tsp cornstarch + 1 tbsp cold water until smooth. Stir it into the slow cooker sauce. Switch the slow cooker to High and cook 10–15 minutes, stirring occasionally. Sauce will thicken.
Serve over mashed potatoes or rice with a side of your choice of vegetables.

Notes

Balsamic vinegar and Worcestershire sauce doesn’t have to be used in the garlic butter but it will enhance the beef flavor so we HIGHLY recommend.
Store bought beef broth can be used but homemade makes it 10x better.

TREAT$ by Emoni · treatsbyemoni.com