Go Back
–+ servings
shredded chuck roast served on top of mashed potatoes with the chuck roast juices poured on top with parsley and a fork on the side on a light green plate on a speckled backdrop with a pink edged platter with shredded chuck roast and a green tea towel beside the plate
4.94 from 145 ratings

Oven Braised Chuck Roast (Easy & Fall Apart)

Yield: 8 Servings
Prep: 10 minutes
Cook: 4 hours 30 minutes
Total: 4 hours 40 minutes
Author: Amina Al-Saigh
Slowly braised to perfection, this chuck roast makes for a comforting meal. Fall apart tender, it's infused with a flavourful spice blend that makes the most incredible gravy!
Print Pin Recipe

Ingredients
 

  • 5 pounds bone-in chuck roast, boneless works too
  • 4 teaspoons kosher salt
  • 1 1/2 teaspoon pepper
  • 1 tablespoon avocado oil, or any other vegetable oil

For the 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 the 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 to 325F. Start by seasoning the chuck with salt and pepper on both sides. Make sure the chuck is at room temperate (let it sit out for an hour before cooking).
  • Then, in a large enough dutch oven, add the oil and heat it. Sear the chuck on all sides, until a deep brown crust forms. Remove and set aside.
  • Add the sliced onions and salt for the onions. Soften for a few minutes.
  • Combine the spices together and add to the onions, continue to cook for 4-5 minutes.
  • Add the smashed garlic, apple cider vinegar and bay leaves. Then add all the water and scrape the bottom of the pot.
  • Add the chuck back in, cover tightly (if you don't have a dutch oven use two layers of foil on a baking dish) and bake for 3 to 4 hours. Mine was very tender by the 3 hour mark, but I left it in for another hour. You must test the beef and give it more time if needed
  • Once chuck is falling off the bone, remove and place on a platter to keep warm. Strain the vegetables from the liquid, and place the liquid back into the pot. Place it on medium heat.
  • In a separate bowl, add 1 1/2 tablespoons cornstarch and 1 1/2 tablespoons of water. Whisk to dissolve the cornstarch.
  • Pour the slurry into the pot over the juices. Add 1 tablespoon of apple cider vinegar. Whisk and bring to a simmer. It will thicken after a few minutes. Taste and adjust for salt and pepper. Once thickened, remove from the heat and pour into a gravy bowl.
  • Serve the chuck over mashed potatoes and drizzle with gravy.
Serving: 1Serving, Calories: 544kcal, Carbohydrates: 4g, Protein: 55g, Fat: 34g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Trans Fat: 2g, Cholesterol: 196mg, Sodium: 1691mg, Potassium: 1003mg, Fiber: 1g, Sugar: 1g, Vitamin A: 44IU, Vitamin C: 3mg, Calcium: 69mg, Iron: 6mg
Did you make this recipe?Please leave a star rating and review below!