How long should I braise a 4 pound chuck roast?

Plan on 3 to 4 hours at 325°F, but start checking at 3 hours. The roast is done when the meat pulls apart easily with a fork. Every roast is different, so allow extra time rather than rushing it.

Can I braise this on the stovetop or in a slow cooker?

Yes. For stovetop, keep the pot at a very low simmer covered for 3 to 4 hours, checking occasionally. For a slow cooker, sear first, then cook on low for 6 to 8 hours with the same liquid and aromatics.

Do I need to use the spice mix?

No. The spice mix is optional and adds warm layers of flavor. If you prefer a classic pot roast, use salt, pepper, a couple bay leaves, and thyme or rosemary instead.

Can I add potatoes and carrots at the start?

If added at the start they will become very soft and may break down. For firmer vegetables, add them in the last 45 to 60 minutes of cooking.

Braised Chuck Roast

Description

You are basically turning an inexpensive chuck roast into a fall-apart, restaurant-worthy dinner with cozy technique and bold flavor. This braised chuck roast is slow cooked with warm spices, onions, and garlic, then finished with a silky gravy that is perfect over mashed potatoes or rice.

Ingredients

Scale

3 to 5 lb chuck roast, bone-in or boneless
3/4 to 1 tsp kosher salt per pound, plus extra for onions
1 tsp freshly ground black pepper
1 to 2 tbsp neutral oil for searing
1 large onion, sliced
6 garlic cloves, smashed
1 tbsp apple cider vinegar or 1/2 cup red wine
4 cups water or low-sodium beef stock
2 to 3 bay leaves
1/2 tsp ground cinnamon optional
1/2 tsp ground cumin optional
1/4 tsp ground cardamom optional
1/4 tsp ground coriander optional
1/4 tsp ground black pepper optional
Pinch ground clove optional
1 1/2 tbsp cornstarch
1 1/2 tbsp cold water
1 tbsp apple cider vinegar to finish
Salt and pepper to taste

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Instructions

Remove the chuck roast from the refrigerator 45 to 60 minutes before cooking and pat dry.
Preheat oven to 325°F. Season generously with kosher salt and black pepper. Press spice mix onto roast if using.
Heat oil in a Dutch oven over medium-high heat. Sear roast 3 to 5 minutes per side until deeply browned. Transfer to a plate and tent loosely with foil.
Reduce heat to medium. Add sliced onion with a pinch of salt and cook until softened, about 5 minutes. Add smashed garlic and cook 30 seconds. Stir in spice mix and toast briefly.
Deglaze with apple cider vinegar or red wine, scraping up browned bits. Add water or stock and bay leaves. Return roast to pot partially submerged.
Cover tightly and transfer to oven. Braise 3 to 5 hours until meat pulls apart easily with a fork.
Remove roast and keep warm. Strain braising liquid into a saucepan and skim excess fat. Bring to a simmer.
Whisk cornstarch with cold water and slowly add to simmering liquid until thickened. Stir in apple cider vinegar and adjust seasoning.
Shred meat and serve with warm gravy spooned over the top.

Notes

Do not skip searing as it builds deep flavor. Bone-in roast adds richness but boneless works well. Add carrots or potatoes in the last hour if desired. If gravy is too thin simmer uncovered or add more slurry in small amounts. Make ahead and reheat gently in braising liquid for best results.

Prep Time: 15 minutes
Cook Time: 3 to 5 hours
Category: Main Course
Method: Braising
Cuisine: Middle Eastern Inspired

Nutrition

Serving Size: 1 portion
Calories: 480
Sugar: 3g
Sodium: 720mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 48g
Cholesterol: 155mg