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Caramelized chuck roast is everything I want in a cozy dinner. The beef cooks low and slow until it practically falls apart, then gets sprinkled with brown sugar and broiled until the edges are sticky, caramelized, and SO good.
Why This Roast Is Worth Turning On the Oven
- No Searing: Skip the extra pan and mess! The roast gets all that browned, caramelized flavor under the broiler instead.
- Those Crispy Edges: Brown sugar melts into the shredded beef, creating the BEST sweet and savory caramelized bites.
- So Tender: A well-marbled chuck roast cooks low and slow until it’s juicy, tender, and easy to shred.
Caramelized Chuck Roast
- Chuck Roast: Look for one with plenty of marbling. That fat melts as it cooks and makes the beef extra tender.
- Brown Sugar: The secret to those caramelized edges! Maple syrup can work, but skip white sugar; it can harden instead of getting sticky.
- Fresh Herbs: Add a few sprigs of rosemary or thyme or halved garlic cloves to the pot for extra flavor.
- Can I Use Another Cut? Bottom round will work, but it is leaner and won’t be quite as tender as chuck roast.
How to Make Caramelized Chuck Roast
This hands-off chuck roast recipe cooks low and slow in a Dutch oven until tender. Shred the beef, add brown sugar, and broil for irresistible caramelized edges. For more cozy dinners, try my Mississippi pot roast and 3-packet roast.
- Prep the Roast: Preheat the oven to 325°F. Pat the chuck roast dry, then season with kosher salt and pepper. Add the sliced onion to a large Dutch oven and place the roast on top. Whisk together the beef broth, garlic, Worcestershire sauce, and half of the brown sugar. Pour over the roast. Cover and bake for 3½-4 hours, or until the roast is tender and easily shreds with a fork.
- Caramelize: Shred the caramelized chuck roast and sprinkle with the remaining brown sugar. Broil under high heat for 2-3 minutes, watching closely, until the beef is browned and caramelized on top. Serve as is or in tacos, sandwiches, rice, noodles, or atop vegetables.
Alyssa’s Pro Tips
Watch the Broiler: Brown sugar caramelizes FAST, so stay close. You want browned, sticky edges, not burnt ones.
Kitchen Tools Used
- Dutch Oven: Keeps the roast moist while it cooks low and slow.
- Sharp Knife: For slicing the onion and trimming any excess fat.
- Cutting Board: Makes prep and shredding the roast easier.
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Preheat the oven to 325 degrees Fahrenheit. Pat dry 3-4 pounds chuck roast and season with 2 teaspoons salt and 1 teaspoon pepper.
Add 1 medium sliced onion to a large Dutch oven. Place the roast on top of the onions.
In a small bowl, whisk together 1 cup beef broth, 4 cloves minced garlic, 2 tablespoons Worcestershire sauce, and half of the ¼ cup brown sugar. Pour over the roast. Cover and cook in the oven for 3 ½- 4 hours, until the roast is tender and shreds easily with a fork.
Shred the roast, removing the fatty parts, and sprinkle with the remaining half of the ¼ cup brown sugar. Turn the oven to broil and broil for 2-3 minutes, until the beef is caramelized and browned on top.
- Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or covered in a 325°F oven until warmed through.
- Freezer: Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make Ahead: Cook the roast up to 1 day ahead. Refrigerate it, then reheat and broil just before serving for the best caramelized edges.
Calories: 529kcalCarbohydrates: 13gProtein: 52gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 183mgSodium: 1216mgPotassium: 997mgFiber: 0.4gSugar: 10gVitamin A: 41IUVitamin C: 3mgCalcium: 71mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve With Caramelized Chuck Roast
