Oven Braised Chuck Roast (Easy & Fall Apart) Recipe

Introduction

This oven-braised chuck roast is a comforting, fall-apart beef dish full of warm spices and rich flavors. Perfect for a cozy dinner, it cooks low and slow until tender, making it an easy yet impressive meal to enjoy any time.

Ingredients

• 5 pounds bone-in chuck roast (boneless works too)
• 4 teaspoons kosher salt
• 1 1/2 teaspoons pepper
• 1 tablespoon avocado oil or any vegetable oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon clove
• 1/2 teaspoon cumin
• 1/4 teaspoon cardamom
• 1/2 teaspoon coriander
• 3 small onions, sliced
• 1 teaspoon salt (for the onions)
• 6 cloves garlic, smashed with peel still on
• 1 tablespoon apple cider vinegar
• 3 large bay leaves
• 4 cups water
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons water (for gravy slurry)
• 1 tablespoon apple cider vinegar (for gravy)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Season the chuck roast on both sides with 4 teaspoons kosher salt and 1 1/2 teaspoons pepper. Let it sit at room temperature for about an hour.
2. Step 2: Heat the oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until it develops a deep brown crust. Remove the roast and set aside.
3. Step 3: Add the sliced onions and 1 teaspoon salt to the pot. Cook until the onions soften, about 3-4 minutes.
4. Step 4: Combine the cinnamon, black pepper, clove, cumin, cardamom, and coriander into a spice blend. Add it to the onions and cook for 4-5 minutes more, stirring frequently.
5. Step 5: Add the smashed garlic, 1 tablespoon apple cider vinegar, and bay leaves. Pour in 4 cups water and scrape the bottom of the pot to release any browned bits.
6. Step 6: Return the chuck roast to the pot. Cover and place in the oven to braise for 3 to 4 hours, until the meat is very tender and falling apart. Check tenderness around 3 hours and cook longer if needed.
7. Step 7: Carefully remove the roast and keep warm on a platter. Strain the braising liquid, discarding solids, and return the liquid to the pot over medium heat.
8. Step 8: In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the braising liquid along with 1 tablespoon apple cider vinegar. Simmer until the gravy thickens, about 2-3 minutes. Adjust seasoning as needed.
9. Step 9: Serve the braised chuck roast over mashed potatoes and drizzle generously with the flavorful gravy.

Tips & Variations

• For extra flavor, sear the roast in a cast iron skillet for a better crust before braising.
• Substitute the spice blend with your favorite herbs like thyme or rosemary for a different flavor profile.
• Use beef broth or stock instead of water for richer braising liquid.
• Leftover roast can be shredded for sandwiches or tacos.

Storage

Store leftover roast and gravy separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the gravy if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a boneless chuck roast instead of bone-in?

Yes, boneless chuck roast works well and will cook similarly. The bone adds extra flavor but is not necessary.

How do I know when the roast is done?

The roast is done when the meat is tender enough to easily pull apart with a fork, usually after 3 to 4 hours of braising at 325°F. Check at 3 hours and continue cooking if needed.

Oven Braised Chuck Roast (Easy & Fall Apart) Recipe

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★★★★★

4.6 from 109 reviews

This Oven Braised Chuck Roast recipe delivers a tender, fall-apart beef dish infused with warm spices and rich flavors. Slow-cooked in the oven with a blend of aromatic spices, onions, garlic, and bay leaves, the chuck roast becomes melt-in-your-mouth delicious. Finished with a thickened, tangy apple cider vinegar gravy, it’s perfect served over creamy mashed potatoes for a comforting and hearty meal.

• Author: Joe
• Prep Time: 15 minutes (plus 1 hour for room temperature rest)
• Cook Time: 3 to 4 hours
• Total Time: 3 hours 15 minutes to 4 hours 15 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 5 pounds bone-in chuck roast (boneless works too)
• 4 teaspoons kosher salt
• 1 1/2 teaspoon black pepper
• 1 tablespoon avocado oil (or any other vegetable oil)

Spice Blend

• 1/2 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon clove
• 1/2 teaspoon cumin
• 1/4 teaspoon cardamom
• 1/2 teaspoon coriander

For Braising the Chuck Roast

• 3 small onions, sliced
• 1 teaspoon salt (for onions)
• All of the spice mix
• 6 cloves garlic, smashed with peel still on
• 1 tablespoon apple cider vinegar
• 3 large bay leaves
• 4 cups water

For the Gravy

• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons water
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat Oven and Season Beef: Preheat your oven to 325°F. Let the chuck roast come to room temperature by sitting out for about one hour. Season both sides of the roast generously with 4 teaspoons kosher salt and 1 1/2 teaspoons black pepper.
2. Sear the Chuck Roast: Heat 1 tablespoon of avocado oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until a deep brown crust forms. This step locks in flavor and texture. Remove the roast and set aside.
3. Sauté Onions and Spices: In the same pot, add the sliced onions along with 1 teaspoon salt. Soften the onions for a few minutes, then add the prepared spice blend (cinnamon, black pepper, clove, cumin, cardamom, coriander). Cook together for 4-5 minutes until fragrant.
4. Add Garlic, Vinegar, Bay Leaves, and Water: Add the 6 smashed garlic cloves (with peel), 1 tablespoon apple cider vinegar, and 3 bay leaves to the pot. Pour in 4 cups of water and use a wooden spoon to scrape any browned bits off the bottom of the pot to incorporate those flavors.
5. Braise the Chuck Roast: Return the seared chuck roast to the pot. Cover the pot with a lid and place it in the preheated oven. Bake for 3 to 4 hours, checking tenderness at 3 hours. The roast should be very tender and falling off the bone. If not, cook for additional time as needed.
6. Prepare the Gravy: Carefully remove the roast and place it on a platter to keep warm. Strain the vegetables from the braising liquid and return the liquid to the pot. Heat over medium heat on the stovetop. In a separate small bowl, whisk 1 1/2 tablespoons cornstarch with 1 1/2 tablespoons water to create a slurry.
7. Thicken the Gravy: Slowly pour the cornstarch slurry into the simmering braising liquid. Add 1 tablespoon apple cider vinegar. Whisk continuously and allow the gravy to thicken, which should take a few minutes. Taste and adjust seasoning with salt and pepper as needed. Remove from heat once thickened and transfer to a gravy bowl.
8. Serve: Slice or shred the tender chuck roast and serve over creamy mashed potatoes. Drizzle generously with the warm, flavorful gravy for a comforting meal.

Notes

• Letting the chuck roast come to room temperature before cooking ensures even cooking and better searing.
• Searing the meat is crucial for developing deep flavor through the Maillard reaction.
• Adjust the braising time based on the size and thickness of your roast to achieve perfect tenderness.
• You can substitute avocado oil with other neutral oils like vegetable or canola oil.
• The gravy can be made ahead and reheated; add a splash of water if it becomes too thick.
• Serve with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.

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