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Chuck Roast

A spiced, seared-then-braised pot roast — chili powder, cumin, and paprika give it a warm, southwestern lean. Chuck is a tough, collagen-rich cut that turns fork-tender only with a long, gentle braise, so it's hands-off once it's in the oven. From Allison Lubin.

Ingredients​

Beef

  • 3 lb chuck roast
  • 1–2 tsp salt
  • 1 tsp black pepper
  • 1–2 tbsp olive oil

Aromatics & spices

  • 1 onion, sliced
  • 4 garlic cloves (or 1–2 tsp garlic powder)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika (optional)

Braise

  • ½ cup beef broth (or water)

Method​

  1. Heat the oven to 300°F.
  2. Season. Salt and pepper the meat on both sides.
  3. Sauté the aromatics. In a Dutch oven over medium heat, add the oil, onions, and garlic and let them sauté ~5 minutes.
  4. Sear. Move the onions aside and sear the meat on all sides — a few minutes per side, until you see the color change.
  5. Spice & braise. Set the meat on the onions and sprinkle the remaining spices (chili powder, cumin, paprika) on top. Pour the beef broth around it.
  6. Oven. Cover and cook in the oven ~3 hours, or until the meat reaches 190–200°F.

Notes​

  • Doneness is by feel, not steak-temp: chuck is done when it's tender, well past "cooked" — at 190–200°F internal it shreds with no resistance.
  • Garlic: fresh cloves for the sauté, or 1–2 tsp garlic powder in a pinch.
  • Paprika is optional — leave it out and it's still plenty spiced.