Braised Beef Chuck Roast (For Tacos, Sandwiches, & More!)
This is not your average Beef Chuck Roast! This is a tender, slow-braised, melt-in-your-mouth beef that requires only 10 minutes of prep time and is endlessly versatile. The pulled beef can be used for tacos, sandwiches, or served over creamy polenta, mashed potatoes, rice, or noodles. Gluten-free, dairy-free. Will feed 10 hungry guests!
Servings: 10 servings
Calories: 293kcal
Video
Equipment
Ingredients
- 3½-4 lb chuck roast, patted dry with paper towels
- 6 cloves of garlic, peeled and cut into half lengthwise
- Kosher salt, about 3 Tbsp
- Freshly ground black pepper, about 1 tsp
- 1 large red onion, thinly sliced into half moons
- ¼ cup water
Instructions
- Preheat an oven to 325°F. Place sliced red onion on the bottom of the baking dish.
- Prepare the chuck roast. Use a paring knife to cut a few slits into the top and bottom of the chuck roast (the long flat sides), then place the halved garlic cloves inside. Season the beef extremely generously on all sides with Kosher salt and black pepper, about 3 Tbsp salt and 1 tsp pepper. Place on top of the red onions.
- Slow cook the chuck roast. Pour ¼ cup of water around the roast, then cover it tightly with aluminum foil. Transfer to the oven and cook for 3½-4 hours, or until the meat is very tender and shreds easily.
- Shred the meat, then return to oven. Carefully transfer the roast to a large cutting board, then use tongs or two forks to shred the meat. Return it to the baking dish, then toss it with the onion and juices. Increase oven temperature to 425°F. Cook uncovered for 20 minutes, or until there are lots of crispy bits on top. Enjoy immediately!
Notes
- Enjoy on a sandwich: We enjoy it on potato rolls with mayo and pickle slices, in tacos, quesadillas, or stirred into breakfast hash.
- Can be made up to 3 days in advance. Reheat in a baking dish or Dutch oven at 325°F until heated through.
- Store leftovers in an airtight container in the fridge for up to 4 days or in a freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and then reheat in a baking dish or Dutch oven with the braising liquid over medium heat until heated through.
- Flavor variations:
- For taco night: Generously season the beef with a Mexican spice blend—try chili powder, cumin, garlic, onion, paprika, and oregano. You can also use a store-bought mix, but check the label for added salt so you can control the seasoning yourself.
- For Asian-inspired dishes: Flavor the beef with Chinese five spice or a mix of garlic, ginger, soy sauce, sesame oil, and Szechuan pepper for a bold, aromatic twist.
- Instead of water, deglaze the pan with red wine or beef broth for extra richness.
Nutrition
Serving: 1cup shredded beef | Calories: 293kcal | Carbohydrates: 2g | Protein: 31g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 827mg | Potassium: 550mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg
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