Ingredients
Scale
- 3–4 lb chuck roast
- 1 tbsp beef bouillon paste
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 large yellow onion
- 4 springs fresh thyme
- 1 cup beef broth
- 1 tbsp worcestershire sauce
- 8 cloves garlic, minced
Instructions
- Adjust the oven rack to the top position and set the oven broiler to high.
- Dry the chuck roast with paper towels and coat it with beef bouillon paste. Season with kosher salt and black pepper before placing in a roasting pan.
- Broil the roast for 5-8 minutes until the surface is brown and crusty, monitoring closely to prevent burning.
- Take the roast out and preheat the oven to 300°F. Scatter sliced onions and thyme sprigs around. Mix beef broth and Worcestershire sauce in a bowl, pour over the onions, and spread minced garlic on top of the roast.
- Cover the roasting pan tightly with aluminum foil and bake for 3½-4 hours until fork tender. Check after 3½ hours to see if it shreds easily with two forks; if not, continue baking for another 30 minutes.
- Once done, remove from the oven and let it rest, still covered, for 10-15 minutes. Finally, shred the roast directly into the juices using two forks.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure to watch the roast while it broils to avoid burning.
For added flavor, consider adding root vegetables like carrots or potatoes in the roasting pan.
- Prep Time: 10 minutes
- Cook Time: 255 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg