Chuck Roast in the Oven (Fall Apart)
If you’re looking for a comforting and delicious meal, this Chuck Roast in Oven recipe is exactly what you need. With minimal effort and a few simple ingredients, you can create a tender, flavorful roast that will impress your family and friends. Follow these easy steps to make a hearty dish that’s perfect for Sunday dinner or special occasions.
Servings: 6
Ingredients
- 3.5 pounds boneless chuck roast
- 1 Tablespoon olive oil
- 1 Tablespoon Morton kosher salt*
- fresh cracked black pepper
- 2 yellow onions, sliced
- 12 cloves garlic, minced
- 1 cup water
- 2 Tablespoons Worcestershire
Instructions
- Prepare the Oven and Roast: Turn on the broiler in your oven to high. Move the oven rack so the roast will sit about 4-6 inches below the heat source. Place the chuck roast on a broiler-safe pan or baking dish. Drizzle the olive oil over the meat and rub it in with your hands. Sprinkle the salt and a generous amount of black pepper over all sides of the roast, making sure it's evenly coated.3.5 pounds boneless chuck roast, 1 Tablespoon olive oil, 1 Tablespoon Morton kosher salt*, fresh cracked black pepper
- Broil the Roast: Place the pan under the broiler and let the roast sear for 5-10 minutes, until the outside is dark brown and crusty. Watch closely so the meat does not burn.
- Prepare for Baking: After broiling, remove the roast from the oven and reduce the oven temperature to 300°F (150°C). Arrange the sliced onions around the roast in the same pan. Sprinkle the garlic on top of the roast. In a small bowl or measuring cup, mix the water with the Worcestershire sauce. Pour this mixture into the pan around the roast. Be careful not to pour it directly over the roast, so the garlic stays on top.2 yellow onions, sliced, 1 cup water, 2 Tablespoons Worcestershire, 12 cloves garlic, minced
- Bake the Roast: Cover the pan tightly with aluminum foil or a lid to trap in the steam. Place the covered pan in the oven and bake for 3 1/2 to 4 hours. Check after 3 1/2 hours by sticking a fork into the roast—it should shred easily. If not, let it bake a little longer.
- Rest and Serve: Carefully remove the pan from the oven and let the roast sit, covered, for 10 minutes. This helps the juices settle back into the meat. Shred the roast and serve it with the onions, garlic, and the flavorful juices from the pan as a sauce.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Customize the Vegetables: Add carrots or potatoes to the pan for a built-in side dish.
- Test for Doneness: Check with a fork—the meat should fall apart easily when done.
- Leftovers: Store shredded roast in its juices in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 525kcal | Carbohydrates: 7g | Protein: 52g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1455mg | Fiber: 1g | Sugar: 2g