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–+ servings

Chuck Roast in the Oven (No Searing!)

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This chuck roast recipe skips traditional searing, braising the beef low and slow in the oven, and finishes with a broil for a caramelized crust. Garlic is tucked into the roast for deep flavor, while fresh herbs, onions, and a mix of butter and brown sugar create a rich, savory-sweet result. Serve shredded beef over mashed potatoes or your favorite sides, spooned with the reserved juices.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chuck Roast
  • 3 pounds boneless chuck roast excess fat trimmed
  • 4 cloves garlic each cut in half (8 halves for encrusting)
  • 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
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar for braising liquid
  • 1 teaspoon beef base such as Better Than Bouillon
  • 2 teaspoons fresh rosemary and thyme minced
  • 5 cloves garlic minced
  • A pinch of salt and pepper

Equipment

  • 9×13-inch baking pan or ovenproof dish
  • Paring knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Aluminum foil or tight-fitting lid
  • Measuring spoons
  • Fork

Method
 

  1. Set the oven to preheat at 325ºF.
  2. Thoroughly dry the chuck roast with paper towels. Using a paring knife, make 8 deep slits all over the roast and insert half a garlic clove into each slit. Lightly drizzle olive oil over both sides of the meat, then sprinkle with 3 teaspoons kosher salt and 1 teaspoon ground black pepper.
  3. Combine the beef broth, Worcestershire sauce, 2 tablespoons brown sugar, beef base, minced rosemary and thyme, minced garlic, and a pinch of salt and pepper in a bowl. Whisk until the beef base has dissolved and the mixture is thoroughly blended.
  4. Spread the sliced onions evenly in the bottom of a 9×13-inch baking pan or a similarly sized ovenproof dish. Position the seasoned chuck roast on top of the onions. Place the butter pieces and whole herb sprigs around the meat, pressing them slightly down into the onions.
  5. Evenly pour the prepared braising liquid over the roast and around its sides. Cover the pan tightly with three layers of aluminum foil or use a well-fitting lid to seal.
  6. Bake in the oven for about 3 hours and 30 minutes, or until the beef is extremely tender, easily shredding with a fork.
  7. Remove the pan from the oven. Pour out the juices into a bowl to reserve for serving, then shred the roast using a fork. Taste and add more salt or pepper as needed.
  8. Scatter about 2 tablespoons of brown sugar evenly over the shredded beef. Place the pan under the broiler for 2 to 4 minutes, watching closely, until the top is deeply browned and caramelized.
  9. Serve the shredded, caramelized beef over mashed potatoes or your preferred side dish, accompanied by the reserved juices.

Nutrition

Calories: 485kcalCarbohydrates: 15gProtein: 40gFat: 28gSaturated Fat: 12gCholesterol: 160mgSodium: 1160mgFiber: 1gSugar: 8g

Notes

Chuck roast is best prepared with plenty of marbling, which keeps it moist during the long braise. If you don’t have fresh rosemary and thyme, you can substitute dried herbs, but reduce the quantity to avoid overpowering the dish. To make ahead, braise the roast up to two days in advance, then shred and broil just before serving. Leftovers keep well in the refrigerator for up to four days, and the beef and juices freeze beautifully for meal prep. Always reheat with reserved juices to prevent the meat from drying out.

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