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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 163 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!
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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 ground 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 5 pounds bone-in chuck roast with 4 teaspoons kosher salt and 1 1/2 teaspoon 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 1 tablespoon avocado oil and heat it. Sear the chuck on all sides, until a deep brown crust forms. Remove and set aside.
  • Add the sliced 3 small onions and 1 teaspoon salt for the onions. Soften for a few minutes.
  • Combine the 1/2 teaspoon cinnamon, 1/4 teaspoon black pepper, 1/4 teaspoon clove, 1/2 teaspoon ground cumin, 1/4 teaspoon cardamom and 1/2 teaspoon coriander together and add all of the spice mix to the onions, continue to cook for 4-5 minutes.
  • Add the smashed 6 cloves garlic, 1 tablespoon apple cider vinegar and 3 large bay leaves. Then add all the 4 cups 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 water. Whisk to dissolve the cornstarch.
  • Pour the slurry into the pot over the juices. Add 1 tablespoon 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
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