This classic braised chuck roast is the definition of a comforting home-cooked meal. It packs a punch of flavor with a Middle Eastern flare, and the meat is fall-apart tender, making it an irresistible bite. Chuck roast is considered one of the more inexpensive meats on the market. However, it can taste like one of the most expensive cuts when appropriately cooked. I’m excited for you to try this recipe and wow your family and friends. It feeds a crowd and can be enjoyed in many ways, whether with rice, mashed potatoes, or in a taco!
Growing up, pot roast was not a dish we typically enjoyed in our Palestinian American household. Lamb was always the most frequented red meat we would have weekly in different applications whether in Makloubeh, Ouzi, Zahra bi’laban, baked with vegetables, lamb chops, or a Slow-roasted leg of lamb. Chuck Roast, not so much. However, as I’ve grown into an adult with a family of my own, this cut of meat has been a favorite of ours, especially braised. My husband is a big fan of smoking meat; chuck roast was one of the first meats he smoked that was successful! This chuck roast in the oven was even more successful.
Not everyone cares for lamb; I have learned that in several years of food blogging and recipe development. Many find it to have a gamey taste or smell, so this classic braised chuck roast recipe is the perfect alternative for a crowd-pleasing meal. I especially love it for gatherings as it can feed plenty and pairs easily with many sides!
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Tips for making a delicious Braised Chuck Roast
Follow these steps to learn how to cook a chuck roast.
- First, pat the room-temperature roast dry with a paper towel to remove excess moisture. This will help you develop a beautiful brown crust when you sear it.
- Season the roast generously on both sides with kosher salt and black pepper.
- Season with 3/4 of the spice mix on both sides before searing.
- Sear each side of the roast in your Dutch oven or skillet with a bit of neutral oil on high heat to develop that gorgeous color. Set to the side.
- Add the sliced onions to the bottom of the pan with some garlic cloves and tomato paste. Cook together for a few minutes.
- Top with vegetable stock and aromatics. The aromatics will provide more flavor for the broth and roast, while the stock will keep the chuck roast moist in the oven.
- Bake low and slow- this ensures a tender fall-apart braised chuck roast.
CHEF TIP
Make sure the roast is at room temperature before cooking. This will yield a more tender result. If you do not have a Dutch oven, sear the pot roast in a large skillet and place it in a baking pan. Cover with parchment paper first, followed by aluminum foil. It is preferred and safer for the foil not to touch the meat while braising.
How to serve Chuck Roast
Once the roast has been on a low temperature for hours, it is time to serve and enjoy. But you may be thinking, what is the best way to serve and enjoy braised beef chuck roast?
For starters, I shred the meat in the pot so it gets coated in the leftover juices from the meat, broth, and aromatics. I don’t shred it too finely; instead, I leave it with a bite.
The leftover pan juices can be used to make gravy if you pair them with mashed potatoes or as a “consomme” if you plan to make tacos. If serving with rice and roasted vegetables, leave as is and drizzle the sauce on top.
You can plate the pot roast on a platter for everyone to grab and enjoy and then build their plates as they see fit!
Check out my Beef Chuck Roast Recipe video below!
Please Leave a Review & Rating
I’m excited for you to try this slow braised chuck roast recipe! If you try my recipes, please leave a star rating and/ or review in the comment section below. I love hearing from you. Feel free to leave any questions or comments below as well. You can share your remakes with me on Instagram!
Braised Chuck Roast
Ingredients
- 4 lb Boneless Chuck Roast Bone-in works too
- 4 tsp Kosher Salt
- 2 tsp Black Pepper
- 2 tbsp Avocado oil or any neutral oil
- 3/4 of the Spice Blend mixture below
Spice Blend
- 1/2 tbsp All-spice Powder
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Aleppo pepper *Chili powder for a substitute
- 1/2 tsp Onion Powder
- 1/2 tsp Turmeric
For Braising the Chuck Roast
- 1 Cinnamon Stick
- 2 Onions, sliced
- 1 tbsp Tomato Paste
- 8 Garlic cloves, peeled
- 4 Bay Leaves
- 3 Cardamom pods
- The rest of the spice blend mixture
- 4 cups Vegetable broth
Instructions
- Preheat oven to 325 F. Grab an oven safe dish with a lid. If you do not own one, then you will use a skillet to sear the meat and a baking dish with aluminum foil to braise the roast.
- Chuck roast should be at room temperature for the most optimal tender roast. To achieve this, let the roast sit out for about an hour before planning to cook rather than grabbing it straight from the fridge to braise.
- Pat down the chuck roast to remove any excess moisture with a paper towel. Season both sides generously with salt and pepper. Also, season both sides with 3/4 of the spice mix.
- Add the neutral oil to your dutch oven and on high-heat sear the roast on all sides to achieve a beautiful crust. Remove and set to the side.
- Add the onions and garlic to the dutch oven along with the tomato paste and let it cook for a few minutes.
- Place the roast back in the pan on top of the onions and the rest of the spice blend.
- Pour the vegetable stock, and add the aromatics such as the cardamom pods, bay leaves, and cinnamon stick.
- Cover the roast and bake for an hour per lb so in this case approximately 4 hours.
- Once beef is for tender, feel free to shred it or cut into smaller pieces and stir in with the juices.
- Serve over mashed potatoes, rice, taco, or in a pita with fixings!
Saw the recipe this morning and I knew I had to make it! It was delicious. The whole family loved it! Very easy to put together. We will definitely be making it again. Every single recipe I have tried from Fufu’s kitchen has been incredible! 💕
for once in my life i made a tender amazing chuck roast. this recipe is perfect and fool proof. thanks so much! and free palestine 🥰
Delicious. I love this combination of spices so I had to try it. This is a very atypical way to season a pot roast where I’m from, although it was reminiscent of the local Cincinnati chili. IYKYK! I’ll make it again.
Excited to try this! Can I make it in the slow cooker?
Hi Aseal,
I don’t see why not! Cooking times may vary, however. I am not as versed with using a slow cooker but I know this can be done!
Omg this recipe is sooo good! It’s so simple but makes the most delicious dinner. In the last 30-45 mins I put some baby carrots in the pot and put it back in the oven and the carrots turned out so delicious. My new go to recipe for sure!
Yum i love the meat this way🫠
Making this again today! First time husband gave it a 10/10
What a fantastic and easy recipe. Packed with so much flavor, meat is juicy and delicious! I made this for our quiet NYE dinner, and it was a hearty delicious meal. We paired it with mashed and baked potatoes that night and the next day, we had the leftovers with rice. The meat was melting in our mouth and was not dry even after reheating. Must try!
This was ridiculously easy and so delicious. The meat just fell apart and every piece was so tender. Will make this again and again!!
Another amazing recipe I have tried of yours! The chuck roast came out tender and packed with flavor, my family enjoyed it!
Great recipe! I put it in the slow cooker for 7 hours since I didn’t have a roasting pan for the oven. came out super tender! will definitely make again!
Great recipe! I put it in the slow cooker for 7 hours since I didn’t have a roasting pan for the oven. came out super tender! will definitely make again!
This recipe is an absolute favorite in our household — truly a go-to! My boys could eat it for days and never tire of it. We typically double the amount and cook it in the Instant Pot for about half the listed time, and it turns out perfect every time. The seasoning is spot-on, and the flavors work beautifully in so many variations — whether wrapped in a Mexican-style burrito, served as an entrée with grilled vegetables, or paired Arabic-style with rice and salad. The possibilities are endless. Delicious flavor and an excellent recipe all around!
This recipe is amazing!! Braised meat recipes intimidate me and this was perfectly explained and written. I was so impressed with the results and my guests repeatedly praised my efforts. It tastes like you’re in the kitchen for hours!
Best chuck roast I’ve made! Made this for Ramadan and my family loved it. Thank you!
Woooow, super tasty meal! I paired this with the Jalapeno Cornbread recipe and also made mashed potatoes and asparagus. I needed to cook my roast a little bit longer than stated to get the full fall apart effect, but I probably could have cut it in half and it would’ve been cooked on time.
My kids ask for this to be made weekly and anytime I’m invited for a potluck this is requested! 10/10 this recipe is delicious and easy to follow! I recommend make it with her mashed potato recipe and an arugula salad also Haifa’s recipe!
When I first tried this in my head I was thinking “is this too much seasoning?” But i trusted the process and it was so flavorful and soo yummy
I love a good chuck roast recipe!!!
I made this and it was incredible!! Thank you Fufu! You’re helping me gain confidence in the kitchen! Every recipe that I try from you is perfect! 🙂