Oven-Braised Chuck Roast Recipe | Tender, Flavorful & Easy to Make

Oven-Braised Chuck Roast Recipe combines tender and fall apart beef with the delicious aromatics of Middle Eastern and Arab cuisine. Tender beef, and rich, savory broth to create a dish that feels like a comforting and warm hug every time you take a bite. Whether you’re hosting a dinner party or just indulging in a special family meal, this recipe is sure to impress. Best of all, oven braising recipes are so simple, they require about 2 steps before adding the the beef to the oven. So, set it and forget it! you’re going to love this easy and tender beef chuck roast recipe.

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What is the best way to Cook Chuck Roast?

You have to break down the connective tissue and make the meat fibers tender, and the best way is to follow my cooking technique:

• Use a low temperature: Braise the chuck roast at 325F, nothing higher. Higher temperatures end up increasing moisture loss and toughening the meat fibers, resulting in chewy, unflavorful meat. This would also burn the beef.
• Cook it for a few hours: Since we’re braising the beef chuck roast at low temperature, it’ll need a few hours in the oven, about 3-4 hours. This process does require some patience, but on a positive note, its a set it and fret it type of recipe so you don’t do much active cooking.
• Keep the chuck moistened: We add water along with beef broth to the dutch oven when we cook the chuck, as well as ensuring a tight seal as it bakes. This helps the roast retain moisture and stay tender. A dutch oven with a tight fitting lid works best, but any oven safe dish will do, covered in aluminum foil.

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Spices used 

This recipe is built on a foundation of aromatic spices common in Middle Eastern cuisine. I wanted to make sure the recipe includes all spices we usually use in daily cooking, to retain Middle Eastern flavors. These are seasonings and spices that are easily found everywhere. Highly recommend you don’t skip out on any to make sure you get the perfect easy and fall apart oven braised chuck roast.

Here’s what you’ll need:

Spices & Seasonings:

• Allspice
• Sumac
• Turmeric
• Ground coriander
• Cumin
• Black pepper
• Salt
• Cardamom pods
• Dry bay leaves
• Cinnamon sticks

Liquids:

• Beef broth (You can use stock cubes instead)
• Water

Aromatics & Meat:

• Sliced onions
• Whole garlic cloves
• Chuck roast (the star of the show!)
• Optional add ins: You can add large cubed potatoes, celery or carrots.

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Instructions 

Preparing the Chuck Roast

Begin by selecting a quality beef chuck roast. This cut is known for its rich marbling, which ensures a tender and flavorful result after slow cooking. Pat the roast dry with paper towels—this helps the spices adhere better and promotes even browning.

In a small bowl, combine allspice, sumac, turmeric, coriander, cumin, black pepper, and salt. Rub this spice mixture generously over the surface of the roast, pressing it into the meat for maximum flavor. Don’t forget the edges—you want every bite to be seasoned perfectly.

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To Start Cooking:

• Preheat your oven to 325°F (160°C).
• Heat a large, oven-safe Dutch oven or heavy pot over medium-high heat. Add a drizzle of olive oil and sear the chuck roast on all sides until a deep golden-brown crust forms. This step locks in the juices and adds depth to the dish’s flavor profile.
• Once seared, remove the roast from the pot and set it aside on a plate. Don’t clean the pot—the browned bits at the bottom are flavor gold.
• Lower the heat to medium and add the sliced yellow onion to the pot. Sauté until the onion becomes soft and translucent, about 5 minutes. Stir in the whole garlic and cook for another minute until fragrant.
• Next, add the cardamom pods, bay leaves, and cinnamon sticks. Stir everything together, allowing the spices to bloom and release their aromatic oils.
• Pour in 1 cup of beef broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot. This deglazing step ensures all those savory flavors become part of the braising liquid.
• Add the 1.5 cups of water to the pot, bringing the liquid to a gentle simmer.

 

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Tips for Making the Best Beef Chuck Roast

1. Choose the Right Pot: A heavy-bottomed Dutch oven retains heat and ensures even cooking.
2. Don’t Rush: Braising is a slow process that breaks down tough fibers, yielding melt-in-your-mouth beef.
3. Use A Good Quality Chuck! I prefer a boneless chuck, but if you find a bone in one, that works well too.
4. Make Ahead: This dish tastes even better the next day as the flavors meld together, making it an excellent option for meal prep or entertaining.
5. Customize the Spice Blend: Feel free to adjust the spices to suit your taste. A pinch of chili powder or smoked paprika can add delicious flavor.