Braised Chuck Roast (Fall Apart Tender)

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 potatoesor 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, Ironday, Zahra Bi’li, baked with vegetables, lamb chopsor 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!

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!