Low and slow is the only way — chuck roast transforms into fall-apart, deeply flavored beef that’s worth every hour of cook time.
Ingredients
- 3–4 lb Meridian Beef Chuck Roast
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 2 tbsp avocado oil
- 1 large onion, quartered
- 4 garlic cloves
- 3 carrots, cut in chunks
- 2 cups beef broth
- 2 sprigs fresh rosemary and thyme
Instructions
- Preheat oven to 300°F. Pat roast dry and season all sides generously.
- Heat oil in Dutch oven over high heat. Sear roast 3–4 minutes per side until deep brown crust forms.
- Remove roast. Sauté onion and garlic 2 minutes.
- Add broth, herbs, and carrots. Return roast to pot.
- Cover and braise in oven 3.5–4 hours until fork-tender.
- Rest 15 minutes before shredding or slicing.
Pitmaster Tip
The roast is done when it yields easily to a fork with zero resistance. Internal temp should be 200–205°F — connective tissue fully broken down.
Serving Suggestion
- Creamy mashed potatoes with braising liquid as gravy
- Crusty sourdough bread
- Roasted root vegetables