Caramelized Chuck Roast
Caramelized chuck roast is fall-apart tender, full of savory flavor, and finished under the broiler for sweet, sticky caramelized edges.
Servings: 6 servings
Equipment
- 1 Large Pot or Dutch Oven
Ingredients
- 3-4 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 medium sliced onion
- 1 cup beef broth
- 4 cloves minced garlic
- 2 tablespoons Worcestershire sauce
- ¼ cup brown sugar divided
Instructions
- 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.
Notes
Leftover Instructions
- 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.
Nutrition
Calories: 529kcal | Carbohydrates: 13g | Protein: 52g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1216mg | Potassium: 997mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 6mg
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