Pantry Savvy

Recipe

Braised Beef Chuck Roast

Slow-braised, garlicky chuck roast with tender shredded beef and crisp edges. Ten minutes of prep, no searing required.

Prep

10 min

Cook

260 min

Total

270 min

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Ingredients

Serves10

Braised Beef Chuck Roast

  • 4 lb beef chuck roast (The original recipe specifies 3 1/2 to 4 lb. Pat the roast dry with paper towels.; boneless)
  • 6 clove Garlic (Peeled and cut in half lengthwise.)
  • 2 tbsp Kosher salt (Approximately 2 tbsp; use kosher salt, not table salt. Season to taste after cooking if necessary.)
  • 1 tsp Black Pepper (Freshly ground; approximate quantity.)
  • 1 large onion Red Onion (Thinly sliced into half-moons.)
  • 0.25 cup Water (Pour around the roast before covering.)
Servings: 10−+
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Cooking Instructions

  1. 1

    Heat oven and layer onions

    Preheat the oven to 325 F (165 C). Arrange the sliced red onion across the bottom of a baking dish.
    Tip: A snug baking dish keeps the onions and cooking liquid close to the beef.
  2. 2

    Add garlic and season the roast

    Make several shallow openings on both flat sides of the beef using a small sharp knife. Push the halved garlic cloves into the openings. Season every side with about 2 tablespoons kosher salt and 1 teaspoon black pepper.
    Tip: Use kosher salt rather than table salt; their volume measurements are not interchangeable.
    Cleanup: Wash the knife, cutting board, and hands after handling raw beef.
  3. 3

    Cover and braise

    Set the seasoned beef on the onion bed. Add 1/4 cup water around the sides, then seal the baking dish tightly with aluminum foil. Bake for 3 1/2 to 4 hours until the roast pulls apart easily with forks.
    Tip: Tenderness matters more than the clock. The author suggests approximately 200-205 F internal temperature for pull-apart beef.
  4. 4

    Shred and coat in juices

    Transfer the cooked roast carefully to a cutting board and pull it into strands with two forks or tongs. Return the shredded beef to the dish, stirring it through the softened onions and braising liquid.
    Tip: Keep the cooking liquid; it helps the shredded beef stay moist.
    Cleanup: Discard used foil after removing it from the hot dish.
  5. 5

    Crisp the top and serve

    Raise the oven to 425 F (220 C). Return the uncovered dish to the oven for about 20 minutes, until the exposed strands develop browned, crispy edges. Serve while hot.
    Tip: Use in sandwiches or tacos, or pair with potatoes, polenta, rice, or noodles.

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Braised Beef Chuck Roast

Fall-Apart Tender Shredded Beef for Tacos and Sandwiches

Prep: 10 min · Cook: 260 min · Total: 270 min · Servings: 10

Ingredients

Braised Beef Chuck Roast

  • 4 lb beef chuck roast (The original recipe specifies 3 1/2 to 4 lb. Pat the roast dry with paper towels.; boneless)
  • 6 clove Garlic (Peeled and cut in half lengthwise.)
  • 2 tbsp Kosher salt (Approximately 2 tbsp; use kosher salt, not table salt. Season to taste after cooking if necessary.)
  • 1 tsp Black Pepper (Freshly ground; approximate quantity.)
  • 1 large onion Red Onion (Thinly sliced into half-moons.)
  • 0.25 cup Water (Pour around the roast before covering.)

Instructions

  1. Heat oven and layer onions — Preheat the oven to 325 F (165 C). Arrange the sliced red onion across the bottom of a baking dish.
  2. Add garlic and season the roast — Make several shallow openings on both flat sides of the beef using a small sharp knife. Push the halved garlic cloves into the openings. Season every side with about 2 tablespoons kosher salt and 1 teaspoon black pepper.
  3. Cover and braise — Set the seasoned beef on the onion bed. Add 1/4 cup water around the sides, then seal the baking dish tightly with aluminum foil. Bake for 3 1/2 to 4 hours until the roast pulls apart easily with forks.
  4. Shred and coat in juices — Transfer the cooked roast carefully to a cutting board and pull it into strands with two forks or tongs. Return the shredded beef to the dish, stirring it through the softened onions and braising liquid.
  5. Crisp the top and serve — Raise the oven to 425 F (220 C). Return the uncovered dish to the oven for about 20 minutes, until the exposed strands develop browned, crispy edges. Serve while hot.