Here’s a slow-roasted chuck roast that anyone can make. It’s simple, tender, juicy, and delicious. All you need is time, a chuck roast, a pot, and a few seasonings, and you'll have a melt-in-your-mouth chuck roast with dark burnt ends that will make your eyes roll back with every bite.
This is a recipe for anyone who states they can’t cook. It’s sooooo easy, anyone can make it.
The formula to make this slow-roasted chuck roast is simple
For every pound of chuck roast, roast for 1 hour at 300 degrees.
There’s no water or liquid added.
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- The formula to make this slow-roasted chuck roast is simple
- Steps for a delicious browned roasted chuck roast
- One hour for every pound of meat
- Shred the roast while it’s still hot
- There's no need to broil or roast after shredding
- Suggestions for serving slow-roasted chuck roast
- More slow-roasted recipes you’ll love
- Slow Roasted Chuck Roast Video
- Have you seen these?
- Slow-Roasted Chuck Roast
You can roast this in a Dutch oven or a baking dish covered in foil or with an oven-proof lid.
One more thing you need. Patience.
Steps for a delicious browned roasted chuck roast
Buy a well marbled chuck roast. This isn’t hard to do since most chuck roasts have fat throughout. For this recipe, a fatty cut works best. I need to state that again, you need a well marbled roast. We are relying on that fat to render and use it after to mix for flavor and moistness.
All you need is salt, pepper, and if desired, granulated garlic.
What's even better is that chuck roasts aren’t that expensive.
Just because a chuck roast is an inexpensive meat compared to a rib or sirloin roast, it doesn’t mean that you should buy a cheap piece of meat. To clarify, I mean buy at least a choice cut of meat. There are different grades of meat but I’m only going to touch on three - prime, choice, and select.
For this meal, buying prime grade is overkill. I WILL NOT and I’m stating that firmly otherwise I would write “won’t”. “Will not” means I absolutely WILL NOT buy “select” anything. You are worth the few extra bucks to buy choice. You are. Period.
You’ll need a good amount of salt. I salt the roast liberally right in the pot. The same goes for the pepper and the granulated garlic, which gives even more flavor. It’s better to use granulated garlic rather than fresh in this dish. The fresh garlic will burn and turn bitter.
One hour for every pound of meat
Well, that’s about it. Now, all you need to do is cover it and roast it. Again, one hour for every pound of meat.
The result is a browned roast that actually has some burnt ends. This is done simply from roasting and without browning beforehand. How can this be? There’s no liquid added to the pot.
And by no liquid, that also means no onions because onions have moisture. Moisture will steam the meat and that isn’t what we want here. We want the meat to blacken around the edges which is similar to burnt ends when smoking.
After the roast is done, it should be able to come apart easily with a fork. If that is not the case, simply place it back in the oven for another 30 minutes. I’ve tested my method at 300 degrees, and it works every time. This is stress-free cooking.
Shred the roast while it’s still hot
Depending on how much fat was on the roast, you should have some rendered fat in the pan. Shred the roast and/or leave some chunks right in the pan. You can transfer the roast and the fat in the pan onto a baking sheet to shred as well.
Make sure you toss it in the rendered fat. We want that flavor and that fat keeps the meat moist. What you’ll get are tender moist pieces of meat and dark crispy ends that we all fight for.
That’s it!
There's no need to broil or roast after shredding
What? You thought I was going to tell you to broil it or cook it again? No, I’m not going to tell you to do that. That works for my pork roast but here, it will only make the roast dry and hard.
If you make this using a dutch oven, you will get beautiful burnt ends and moist meat. You don’t need to do anything else. Check out the photos and the video and you’ll see for yourself.
Serve however you like, but I highly recommend serving this with rice and salsa criolla. DE-LI-CIOUS!!
Suggestions for serving slow-roasted chuck roast
Doesn’t this look good? And it’s easy!
More slow-roasted recipes you’ll love
Adobo Slow-Roasted Pork - Two Ways
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Slow-Roasted Chuck Roast
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Ingredients
- 1 boneless beef chuck roast about 4 pounds (see Notes)
- kosher salt
- pepper
- granulated garlic
Instructions
- Preheat your oven to 300°F.
- Generously season your roast on all sides with salt, pepper, and granulated garlic.
- Transfer to a Dutch oven, cover, and roast for 1 hour per pound of meat. If you don’t have a Dutch oven, use a baking dish and cover well with foil.
- Remove the roast from the oven and shred it into large chunks using two forks. If the roast is not pulling apart easily, put it back in the oven for 30 minutes.
- Toss the shredded pieces of roast around in the rendered fat. That fat is flavor. Don't forget to scrape up all the fond from the bottom of the pot and mix that in.
- Serve with desired condiments and sides. I highly recommend serving with rice and salsa criolla. Enjoy.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Josh
Hi, I followed directions to the letter and it was incredibly overcooked an hour and a half before it was supposed to be done. The lid just trapped the steam and it’s gray and overcooked. How can you possibly get a well roasted and tender chuck roast with this method?
Natalie
Hi there, I made this again recently and cooked it as stated for an hour a pound at 300F for a gathering and it came out perfectly. I don't add any liquid and rely on the fat for cooking. I don't understand why it didn't work out. I've even tested using different ovens. The only thing I can think of is that the temperature of the oven is not correct. The way to check that is to get an oven thermometer. I'm sorry it didn't work out for you. I test my recipes to prevent wasting anyone's time or money.