Name: Chuck Roast in the Oven
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: American
Ingredients: 3 pounds boneless chuck roast – excess fat trimmed; 4 cloves garlic, – each cut in half – for encrusting, you should have 8 halves; Olive oil; 3 teaspoons Kosher salt; 1 teaspoon ground black pepper; 2 medium yellow onions – sliced; 3 tablespoons unsalted butter – cut into pieces; 4 sprigs fresh rosemary and thyme; 2 tablespoons brown sugar – for sprinkling at the end; 2 cups warm beef broth – microwave it for about 2 minutes; 2 tablespoons Worcestershire sauce; 2 tablespoons brown sugar; 1 teaspoons beef base – I use Better Than Bouillon; 2 teaspoons fresh rosemary and thyme, minced; 5 cloves minced garlic; A pinch of salt and pepper

Ingredients

Scale

3 pounds boneless chuck roast – excess fat trimmed
4 cloves garlic, – each cut in half – for encrusting, you should have 8 halves
Olive oil
3 teaspoons Kosher salt
1 teaspoon ground black pepper
2 medium yellow onions – sliced
3 tablespoons unsalted butter – cut into pieces
4 sprigs fresh rosemary and thyme
2 tablespoons brown sugar – for sprinkling at the end
2 cups warm beef broth – microwave it for about 2 minutes
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoons beef base – I use Better Than Bouillon
2 teaspoons fresh rosemary and thyme, minced
5 cloves minced garlic
A pinch of salt and pepper

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Instructions

Preheat the oven to 325ºF.
Pat the chuck roast dry. Cut 8 deep slits in the roast and press halved garlic cloves into the slits. Drizzle with olive oil, then season both sides with kosher salt (3 teaspoons) and black pepper (1 teaspoon).
In a bowl, mix all braising liquid ingredients and season with salt and pepper. Set aside.
Arrange sliced onions in a 9×13 baking pan. Place the seasoned chuck roast on top, and scatter pieces of butter and fresh herbs around it, pressing down slightly.
Pour the braising liquid evenly over and around the roast. Cover the pan tightly with aluminum foil or a lid to retain moisture and heat.
Cook for 3.5 hours or until the roast is fall-apart tender. Avoid opening the lid or the oven during cooking. If necessary, add an extra 15-30 minutes for more tenderness.
Remove excess juices from the pan and shred the beef using a fork, ensuring it's not overly submerged in liquid. Taste and add more salt and pepper as needed.
Evenly sprinkle 2 tablespoons of brown sugar over the shredded beef. Broil for 2-4 minutes until caramelized, watching closely to prevent burning.
Serve the roast over mashed potatoes or alongside your favorite sides with the reserved juices.

Notes

Ensure the chuck roast is well-trimmed to avoid excess fat.
For the best flavor, let the roast sit at room temperature for about 15 minutes before cooking.
Adjust cooking time based on the size of your roast if necessary.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 49g
Cholesterol: 160mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.