Simple Seared Chuck Roast

Name: Simple Seared Chuck Roast
Prep time: 10 min
Cook time: 2 h 50 min
Total time: 3 h
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb chuck roast; 2 tbsp olive oil; salt, to taste; black pepper, to taste; garlic powder, to taste; 1 tbsp butter; 32 oz beef broth

A straightforward seared chuck roast that becomes tender and shredable after slow-cooking in beef broth. Simple seasoning and a high-heat sear develop deep flavor in this affordable cut.

🌍American 🏷️Chuck roast 🏷️Pot roast 🏷️Beef 🏷️Seared beef Dutch oven

🏷️

🏷️Comfort food

-0:00

jackiehartlaubonTikTok

Total

3h

Servings

6

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

3 lb chuck roast
2 tbsp olive oil
salt, to taste
black pepper, to taste
garlic powder, to taste
1 tbsp butter
32 oz beef broth

7 Ingredients

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Instructions

1
Preheat your oven to 350°F (175°C).
2
Cut the chuck roast into 4 to 6 equal-sized pieces.
3
Coat the beef pieces with olive oil, then season liberally on all sides with salt, pepper, and garlic powder.
4
Heat a Dutch oven over medium-high heat. Add the butter and a little more olive oil.
5
Place the seasoned beef pieces in the hot Dutch oven and sear on all sides until a deep brown crust forms. This will take about 15-20 minutes total.
6
Once seared, remove the beef from the pot and set aside.
7
Pour the beef broth into the hot pot, scraping up any browned bits (fond) from the bottom.
8
Return the seared beef to the pot with the broth.
9
Cover the Dutch oven and transfer it to the preheated oven. Cook for 2.5-3 hours, or until the meat is fork-tender and shreds easily.
10
Carefully remove the lid to release steam. Shred the meat and serve.

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Tips & Notes

Pro tips

Sear the roast on all sides over medium-high heat until a deep golden-brown crust forms—this develops flavor through the Maillard reaction.
Don't skip seasoning the meat before searing; salt draws moisture to the surface, which helps brown the crust faster.
Test doneness by piercing the thickest part with a fork—the meat should shred easily without resistance when fully tender.
Let the roast rest for 5–10 minutes after cooking before shredding to retain moisture.

Substitutions

beef broth → chicken broth (lighter flavor; reduces cooking time by 30 minutes)
butter → additional olive oil (use 2 tbsp total fat if omitting butter)
garlic powder → fresh minced garlic, 2–3 cloves (add after searing)

Storage & make-ahead

Refrigerate shredded roast and cooking liquid up to 4 days; freeze up to 3 months. Reheat gently on the stovetop or in the oven at 325°F until warmed through.

Common Questions

How long does chuck roast take to cook?

After searing, slow-cook the roast in beef broth for 3–4 hours until it shreds easily with a fork. Exact time depends on roast size and oven temperature.

Can I use a different cut of beef?

Chuck roast is ideal for this method because its fat and collagen break down into tenderness. Brisket, short ribs, or beef chuck steak work similarly.