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Beyond Simple Braised Chuck Roast

ByAnsley Beutler Published: Updated:
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This slow-braised chuck roast is the definition of simple, cozy cooking. Just salt, pepper, garlic, and a little patience. The low oven temp melts the beef into tender, pull-apart bites, and then a quick blast of high heat creates those irresistible crispy bits on the outside. I’ve made plenty of pot roast variations over the years, but this no-fuss, oven-braised version is the one I keep coming back to. It’s naturally flavorful and easy enough for a weeknight or a slow weekend afternoon.

Close-up of tender, shredded pot roast beef in a white baking dish, with visible juices and browned edges.

Why I Make This Roast Again and Again

Everyone has that one recipe they rely on when a crowd’s coming over. This chuck roast is mine. It couldn’t be easier - just salt, pepper, and garlic. The meat takes care of everything as it roasts low and slow, turning tender and juicy all on its own. And when you crank the oven temp at the end, those charred crispy burnt bits are the part everyone fights over.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

The meat is extremely versatile. You can pile it high on mashed potatoes, stuff into tacos and enchiladas, scatter over nachos, or loaded into a warm beef sandwich. It’s effortless, adaptable, and always a hit…which is exactly why I make it so often.

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

If this tender chuck roast is hitting the spot, you’ll probably love my smoky BBQ pulled pork bowls for another hands-off, slow-cooked dinner you can pile into a bowl. Craving something with a bit more spice? Try my fall-apart homemade barbacoa tucked into tacos or burrito bowls. And when you’re in the mood for a cozy, spoonable meal, a pot of flavor-packed gumbo is always a good idea.

Braised Chuck Roast Ingredients

This recipe keeps things beautifully simple, letting the beef do most of the work. All you need is a well-marbled chuck roast and a generous sprinkle of salt, pepper, and a few garlic cloves. That’s it. Proof that a few good ingredients really can go a long way!

How to Make Beef Chuck Roast

A raw, marbled beef roast with visible fat is seasoned with salt and pepper and placed in a white rectangular baking dish.
Step 1 : Season the meat well with salt and pepper.
A raw beef roast sits in a white baking dish with several garlic cloves inserted into slits in the meat.
Step 2 : Make a few slits in the meat and nestle in garlic cloves.
A large, cooked beef roast with a dark, browned crust sits in a white baking dish, surrounded by a pool of reddish-brown juices.
Step 3 : Braise the meat in the oven for about 3 hours until it's call a part tender.
Shredded, juicy roast beef sits in a white baking dish, with visible tender pieces and rich brown juices pooling at the bottom.
Step 4 : Pull the meat into large chunks then pop it back into the oven at a higher temp to get those crispy edges.

How to Serve with Chuck Roast

Check out these recipes for more cozy dishes

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Recipe

Shredded, juicy roast beef sits in a white baking dish, with visible tender pieces and rich brown juices pooling at the bottom.

Crispy Slow-Braised Chuck Roast

This no-fuss beef chuck roast cooks low and slow for melt-in-your-mouth tenderness, then finishes at high heat to create irresistible crisped bits.
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Prep Time: 20 minutes
Cook Time: 3 hours
18 minutes
Total Time: 3 hours 38 minutes
Servings: 10 servings
Calories: 249kcal
Author: Ansley Beutler

Ingredients
 
 

  • 3 - 4 lb chuck roast
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 8 cloves garlic - pick the small cloves

Instructions

  • Season the roast: Preheat oven to 325 F. Pat the chuck roast dry. Sprinkle with salt and pepper and rub it into the meat. With a paring knife, cut 4 small slits on each side and tuck a garlic clove into each slit.
    3 - 4 lb chuck roast, 1 tablespoon sea salt, 1 teaspoon black pepper, 8 cloves garlic
  • Braise: Place the roast in an oven-safe dish (I used a 15 inch dish). Cover and bake for 3 to 3½ hours, until the meat is fall apart tender.
  • First pull: Remove from the oven and increase heat to 425°F. Use two forks to pull the meat into large chunks (if it’s not shredding easily, cook 10 minutes longer). Return to the oven uncovered for 20 minutes. This is where the meat will get crispy edges!
  • Serve: Shred the meat into smaller pieces. Serve and enjoy!

Nutrition

Calories: 249kcal | Carbohydrates: 1g | Protein: 26g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 808mg | Potassium: 464mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg
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