Simple Braised Chuck Roast
This braised chuck roast is seared for a deep crust, then slow-cooked in beef broth until tender enough to shred. The method transforms a tough cut into fall-apart meat with minimal effort.
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This braised chuck roast is seared for a deep crust, then slow-cooked in beef broth until tender enough to shred. The method transforms a tough cut into fall-apart meat with minimal effort.
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Cut the chuck roast into 3-4 large, even pieces.
Drizzle the beef pieces with olive oil and season generously on all sides with salt and pepper.
In a large Dutch oven, heat 2 tablespoons of olive oil and the butter over medium heat.
Once the pot is hot, add the chuck roast pieces and sear on all sides until a deep, brown crust forms. Be patient with this step to develop flavor.
Once all pieces are well-seared, remove them from the pot and set aside.
Carefully remove any overly burnt bits from the bottom of the pot, leaving the flavorful brown fond.
Pour in the beef broth, enough to come about halfway up the sides of the beef once it's returned to the pot.
Return the seared beef to the Dutch oven.
Cover the pot and place it in a preheated oven. Cook until the meat is fork-tender and shreds easily.
Shred the beef and serve.
Cool completely and refrigerate in an airtight container up to 3 days; reheat gently on low heat or in a 350°F oven.
Braising typically takes 2.5 to 3.5 hours at a gentle simmer, depending on the size of your pieces and desired tenderness.
Yes. Sear the roast as directed, then transfer to a slow cooker with the broth on low for 6-8 hours.
Yes, cover with a lid or foil to retain moisture and heat, maintaining a gentle simmer.
Yes, braise completely, cool, and refrigerate up to 3 days. Reheat gently on the stovetop or in a 350°F oven.
Beef brisket, beef shoulder, or short ribs work well; adjust cooking time based on size and thickness.
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