Ingredients
- Beef: 2 lb 6 oz chuck roast
- Vegetables:
- 1 lb baby carrots
- 1 lb small baby potatoes (mix of red and yellow)
- 1 large yellow or white onion, cut into large wedges
- 2–3 red radishes, halved or sliced
- Braising Liquid & Aromatics:
- 2 cups low-sodium beef broth (or water)
- 2 tbsp olive oil or vegetable oil (for searing)
- 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder (to taste)
Instructions
- Preheat & Sear: Preheat your oven to 325°F. Season the roast generously with salt, pepper, and garlic powder. Heat oil in the Dutch oven over medium-high heat on the stovetop and sear the beef for 3–4 minutes per side until well browned. Remove beef briefly.
- Assemble: Place the beef back at the bottom of the Dutch oven. Layer the baby carrots, small potatoes, onion wedges, and sliced radishes directly over and around the meat. Pour in 2 cups of beef broth.
- Braise: Cover tightly with the Dutch oven lid. Transfer to the oven and bake at 325°F for 3 to 3.5 hours, until the meat is fork-tender (internal temperature around 200°F–205°F) and the root vegetables are soft.
- Serve: Rest for 15 minutes before shredding or slicing.
Estimated Nutritional Value (Per Serving)
Yield: 6 servings
| Metric | Per Serving |
| Calories | ~520 kcal |
| Protein | ~42 g |
| Total Fat | ~26 g |
| Saturated Fat | ~10 g |
| Carbohydrates | ~28 g |
| Dietary Fiber | ~4 g |
| Sodium | ~580 mg |
Note: Nutritional values are estimates based on standard trimmed chuck roast and the visual proportions of vegetables shown.
Additional information about roasting chuck roasts.
For a 2 lb 6 oz chuck roast cooked at 325°F, plan for 3 to 3.5 hours in the oven.
Chuck roast requires a long, slow braise to break down tough connective tissue into soft gelatin.
Key Steps for Pull-Apart Tenderness
- Braise with Liquid: Do not dry-roast it. Place the roast in a heavy pot or Dutch oven, add 1 to 2 cups of liquid (beef broth, red wine, or water), and seal it tightly with a heavy lid or aluminum foil.
- Target Internal Temperature: Aim for an internal temperature of 200°F to 205°F. At standard meat temperatures (145°F–160°F), chuck is tough; collagen only fully dissolves into tender gelatin above 195°F.
- The Fork Test: The roast is done when a fork slides into the center and twists easily with no resistance. If it feels springy or firm, cover it and return it to the oven for another 30 minutes.
- Rest Before Shredding: Let it rest in its juices for 15 to 20 minutes before pulling it apart.
