Chuck Roast in the Oven (No Searing!)
Fall-apart tender chuck roast braised in the oven with garlic and butter in a rich braising liquid, then broiled with brown sugar for a beautiful caramelized crust. There is no searing required in the recipe, the oven does all the work.
Servings: 6 people
Calories: 542kcal
Equipment
- 9x13 baking pan or a medium pan that fits everything well
- Aluminum foil about 3 layers
Ingredients
- 3 pounds boneless chuck roast excess fat trimmed
- 4 cloves garlic, each cut in half - for encrusting, you should have 8 halves
- Olive oil
- 3 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- 2 medium yellow onions sliced
- 3 tablespoons unsalted butter cut into pieces
- 4 sprigs fresh rosemary and thyme
- 2 tablespoons brown sugar for sprinkling at the end
For the braising liquid:
- 2 cups warm beef broth microwave it for about 2 minutes
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoons beef base I use Better Than Bouillon
- 2 teaspoons fresh rosemary and thyme, minced
- 5 cloves minced garlic
- A pinch of salt and pepper
Instructions
- Preheat oven to 325ºF.
- Season chuck roast: Pat dry the beef well. Using a paring knife, cut 8 deep slits over the chuck roast, then encrust the halved garlic cloves. Season both sides with a few drizzles of olive oil, kosher salt (3 teaspoons) and ground black pepper (1 teaspoon).
- Whisk the braising liquid: In a bowl, mix all the braising liquid ingredients until well combined. Season with a sprinkle of salt and pepper. Set aside.
- Assemble: In a 9x13 baking pan or similar, arrange the sliced onions and nestle in the seasoned chuck roast. Arrange the pieces of butter and fresh sprigs of rosemary and thyme around, gently pressing them down.
- Pour the braising liquid over and around the sides evenly. Cover tightly with 3 layers of aluminum foil or with a tight-fitting lid. Note: This is to trap in all the heat and moisture for best results.
- Cook in the oven at 325ºF for about 3.5 hours or until it’s fall-apart tender. Tip: Avoid opening the lid or the oven door until it’s done, otherwise steam and heat will escape. Tip: If you want it more tender, give it another 15-30 minutes as needed.
- Shred beef: Once it’s done, remove any excess juices and reserve for serving. Then, shred the roast with a fork. The beef shouldn't be fully covered in liquid, only a layer. Season with additional salt and pepper to taste.
- Broil and caramelize: Sprinkle the shredded beef evenly with about 2 tablespoons of brown sugar, or more to taste. Broil in the oven for 2-4 minutes until nicely browned and caramelized on top. Tip: Make sure it doesn't burn, broiling happens fast! I always keep an eye on it.
- Serve over mashed potatoes or your favorites sides, along with the reserved juices.
Video
Notes
- Chuck roast: Look for a well-marbled cut, but trim excess fat to prevent the cooking juices from becoming too oily.
- Using warm beef broth ensures even cooking from the very beginning, which is important since we’re not searing or simmering.
- Onions: I’d recommend yellow onions, don’t use red. They are not only for flavor, they also provide moisture, prevent the bottom of the meat from scorching, and add natural sweetness.
- Cover the pan tightly with multiple layers of foil or a heavy lid. Do not open or unseal the pan until it’s ready to avoid losing moisture.
- Doneness: It’s ready when it’s fall-apart tender. If it's not tender yet, give it another 15-30 minutes or as needed.
- Do NOT use granulated sugar - it will harden. Use only brown sugar here. Light or dark is fine.
- How long to broil: About 2-4 minutes at the end. Keep an eye on it, as broiling happens very fast!
- Make-ahead: This dish can be made a day in advance and often tastes better the next day. Reheat in the oven at 325ºF or on the stovetop.
- Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in the braising juices for up to 3 months. This protects the meat from freezer burn. Thaw in the fridge and reheat on the stovetop or oven.
- Use maple syrup (1:1 swap) instead of brown sugar for warmer flavor notes. Avoid granulated white sugar.
- If fresh rosemary or thyme aren't available, use a light sprinkle of dried Italian seasoning.
- Thickening of the juices: To make a gravy, whisk a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons water) into the simmering juices on the stovetop until thickened.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 542kcal | Carbohydrates: 14g | Protein: 45g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 1803mg | Potassium: 932mg | Fiber: 1g | Sugar: 10g | Vitamin A: 215IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 5mg