Oven Braised Chuck Roast (Easy & Fall Apart)
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
- 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
- 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
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
- 1 tablespoon apple cider vinegar
Directions
- 1
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).
- 2
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.
- 3
Add the sliced onions and salt for the onions. Soften for a few minutes.
- 4
Combine the spices together and add to the onions, continue to cook for 4-5 minutes.
- 5
Add the smashed garlic, apple cider vinegar and bay leaves. Then add all the water and scrape the bottom of the pot.
- 6
Add the chuck back in, cover 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
- 7
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.
- 8
In a separate bowl, add 1 1/2 tablespoons cornstarch and 1 1/2 tablespoons of water. Whisk to dissolve the cornstarch.
- 9
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.
- 10
Serve the chuck over mashed potatoes and drizzle with gravy.
Oven Braised Chuck Roast (Easy & Fall Apart)
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About this Recipe
Craving a meal that practically cooks itself, leaving you with tender, fall-apart beef and incredible gravy? This oven braised chuck roast delivers on all fronts, transforming a humble cut into a show-stopping, comforting centerpiece that feels both special and effortless.
The magic in this oven braised chuck roast lies in the slow, low braising process, which gently breaks down the connective tissues. This results in an exceptionally tender roast, so succulent it practically melts. A unique, aromatic spice blend, including cinnamon, clove, and cumin, deeply infuses the beef, creating a rich flavor profile that sets this dish apart from everyday roasts.
Prepare for a truly satisfying culinary experience. You'll be greeted by fork-tender chuck roast, effortlessly pulling apart, offering a depth of savory flavor with every bite. The aromatic spices, complemented by caramelized onions, smashed garlic, and a bright touch of apple cider vinegar, create a complex yet balanced profile. Crucially, the rich braising liquid transforms into an unbelievably flavorful gravy, perfect for spooning generously over the tender meat. This dish embodies pure comfort, ideal for a relaxed weekend dinner or a comforting weeknight treat.
While a bone-in chuck roast often provides superior flavor depth, a boneless cut works just as well for this recipe. For an added layer of flavor and texture, consider incorporating root vegetables like carrots or potatoes into the braising liquid during the last hour of cooking. If you have specific preferences, feel free to adjust the amounts of cinnamon, clove, cumin, and cardamom in the spice blend to suit your taste.
This easy oven braised chuck roast is the quintessential comfort food, perfect for family dinners or a special occasion when you want to impress without the stress. Serve it alongside creamy mashed potatoes, fluffy rice, or simple roasted vegetables to ensure no drop of that incredible gravy goes to waste.