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Shredded, juicy roast beef sits in a white baking dish, with visible tender pieces and rich brown juices pooling at the bottom.
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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.
Prep Time20 minutes
Cook Time3 hours
18 minutes
Total Time3 hours 38 minutes
Course: Dinner
Cuisine: American
Keyword: beef chuck roast in oven, braised chuck roast, oven-braised pot roast
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
US Customary - Metric

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