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Make Dinner ‘Chuck Full’ of Flavor With This Guide to Fall-Apart Braised Chuck Roast

Plus, how to make a delicious gravy from leftover pan juices

One of the most comforting dishes growing up was a warm plate of braised chuck roast over buttery mashed potatoes. The first time I made it on my own, my kitchen was filled with the mouthwatering aroma of tender beef slow cooked to perfection. And the best part: it’s surprisingly easy in under five hours using one pot. Plus, I’ll share my tips for choosing your cut and how to cook it like a pro. Here’s how to make perfect braised chuck roast.

What to know about chuck roast

Chuck roast comes from the shoulder area of the cow, a well-exercised muscle that results in a flavorful but tougher cut. Packed with connective tissue, chuck roasts are ideal for slow-cooking methods like braising, stewing or pot roasting. These techniques help break down the tissue into gelatin for that melt-in-your-mouth bite.

Love your slow cooker? Make these recipes for Kung Pao Beef and

While both boneless and bone-in chuck roasts work, I prefer bone-in for an extra depth of flavor. However, a boneless roast is easier to handle for beginners. When choosing your roast, look for good marbling throughout for added richness.

Pro tips for cooking the best chuck roast

The first rule I was told when cooking chuck roast is to always cook it ‘low and slow.’ But here are a few more secrets to make it taste delicious.

1. Season generously

Season the chuck roast with a lot of salt on both sides, and as much pepper as you prefer. And don’t forget aromatics and spices — feel free to use your favorite spice blend.

2. Use *this* type of pot

If you have a Dutch oven with a lid, I highly recommend using it. The tight seal will prevent any moisture from escaping. Additionally, Dutch ovens provide even heat distribution and can double as a searing pan for easier clean up.

3. Keep it moist

Make sure you braise the roast in a liquid to prevent dryness. Some people add beef or chicken stock for added flavor. But if you have bone-in chuck roast, water should work fine as the bones will help.

4. Sear until brown

To get that crispy exterior, sear your roast first on the stovetop on all sides before braising. It will take around 10 minutes, but the flavor will be worth it.

Easy oven braised chuck roast recipe

I loved how flavorful this recipe was from Hungry Paprikas. It’s infused with a killer spice blend that makes a delicious pan gravy.


  • 5 lbs. bone-in chuck roast, room temperature
  • 4 tsp. kosher salt
  • 1½ tsp. pepper
  • 1 Tbs. avocado oil (or any other vegetable oil)

Spice blend

  • ½ tsp. cinnamon
  • ¼ tsp. black pepper
  • ¼ tsp. clove
  • ½ tsp. cumin
  • ¼ tsp. cardamom
  • ½ tsp. coriander


  • 3 small onions sliced
  • 1 tsp. salt for the onions
  • All of the spice mix
  • 6 cloves garlic smashed, with peel still on
  • 1 Tbs. apple cider vinegar
  • 2 large bay leaves
  • 4 cups water


  • 1½ Tbs. cornstarch
  • 1½ Tbs. water
  • 1 Tbs. apple cider vinegar


  • Total Time: 4 hours, 40 minutes
  • Yield: 8 servings
  1. Preheat oven to 325°F. Season the chuck with salt and pepper on both sides.
  2. Then, in a large Dutch oven, add the oil and heat to medium-high. Sear the chuck on all sides, until a deep brown crust forms. Remove and set aside.
  3. Add the sliced onions and salt. Soften for a few minutes. Combine the spices together and add, cook for four to five minutes. Add the smashed garlic, apple cider vinegar and bay leaves. Then add all the water and scrape the bottom of the pot.
  4. Add the chuck back in, cover and bake for three to four hours. Once tender, remove and place on a platter to keep warm. Strain the vegetables from the liquid and place the liquid back into the pot on medium heat.
  5. In a separate bowl, add the cornstarch and water and whisk. Pour the slurry into the pot. Add the apple cider vinegar, whisk and bring to a simmer, until thickened. Remove from the heat and pour into a gravy bowl.

Storage instructions

Let your chuck roast cool completely first, then store it in an airtight container with its cooking juices for added moisture. It will last for up to three to four days.

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