Oven Braised Chuck Roast (Easy & Fall Apart) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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