Multi-Purpose Chuck Roast: Tender Braised Beef for Multiple Meals
This slow-braised chuck roast turns an affordable cut into fork-tender beef you can stretch across multiple meals — from beef and barley soup to faux cheesesteak sandwiches. Four ingredients, minimal prep, and your oven does all the heavy lifting. Read on for the full method and leftover ideas.
Ingredients
- 3 pounds bone-in beef chuck roast
- 3 cups beef stock
- 1½ teaspoons kosher salt or ¾ teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper freshly ground
- 3 tablespoons olive oil
Instructions
- Preheat oven to 325°F / 160°C (165°C fan-forced).
- Pat the roast dry with paper towels, then cut into three roughly equal pieces — this gives you more surface area for browning and the pieces braise more evenly.
- Heat olive oil in a 5-6 quart Dutch oven over medium-high heat until the oil shimmers and just begins to smoke. Season the meat pieces generously on all sides with salt and pepper. Working in batches if necessary to avoid crowding, sear the beef for 3-4 minutes per side until a deep brown crust forms on all sides. Remove to a plate. Pour a splash of beef stock into the hot Dutch oven and scrape up any browned bits from the bottom with a wooden spoon. Return the beef to the pot, pour the remaining stock over the meat, and cover with the lid.
- Transfer the covered Dutch oven to the preheated oven and braise for 2½ to 3 hours, or until the beef is fork-tender and shreds easily (internal temperature should reach at least 200°F / 93°C for proper collagen breakdown). Let the meat rest in the braising liquid for 15 minutes before shredding or slicing.
Nutrition
Serving: 1servingCalories: 478kcalCarbohydrates: 0.1gProtein: 46gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 156mgSodium: 985mgPotassium: 995mgFiber: 0.04gSugar: 0.002gVitamin A: 30IUCalcium: 40mgIron: 5mg
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