This Spiced Braised Chuck Roast is what you make when you want slow-cooked comfort food that doesn’t taste like every other pot roast. It’s fall-apart tender, packed with warm Middle Eastern spices, and finished under the broiler for those crispy, caramelized edges that’ll have you sneaking bites before it hits the table. (Don’t worry, we all do it.)
The orange juice? It doesn’t make it sweet — just gives the spices a little backbone. The oven does most of the work, and that onion-sumac herb salad on top? Sharp, punchy, and totally essential. This one’s a total flavor bomb! Big on payoff, low on effort.
Serve it with Lebanese Vermicelli Rice and you've got yourself the perfect meal! I sometimes even like to serve it with a side of Garlic Hummus but hey, that might just be a me thing haha.
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Why You’ll Love This Recipe
Fall-apart tender. Low and slow braising turns chuck roast into something you can shred with a spoon.
Deep, warming flavor. Shawarma spices give complexity without being overpowering.
Mostly hands-off. The oven does the work while you live your life.
That contrast. Rich, spiced meat + bright onion salad = magic.
Spiced Braised Chuck Roast Video
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Ingredient Notes
(Full ingredients in the recipe card)
Chuck roast: A tough cut that becomes incredibly tender when braised low and slow.
Beef broth: Forms the savory base of the braising liquid.
Orange juice: Adds subtle sweetness and acidity that balances the spices.
Cumin, coriander, paprika, turmeric, cinnamon, allspice: A classic warm spice blend that gives its signature flavor.
Red pepper paste: Adds richness and gentle heat without overwhelming the dish.
Garlic: Infuses the braise with savory depth.
Red onions: Provide sharpness and crunch in the salad.
Sumac: Bright, lemony spice that cuts through the richness of the meat.
Fresh parsley: Adds freshness and color to finish.
Spiced Braised Chuck Roast Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Whisk together the braising marinade.
Step 2: Coat the chuck roast thoroughly with the marinade.
Step 3: Braise the roast low and slow until fork-tender.
Step 4: Shred the meat and broil until caramelized.
Step 5: Toss the onion salad with the ingredients until lightly dressed.
Step 6: Serve the roast topped with the fresh salad.
Substitutions & Variations
No orange juice? Use lemon juice with a touch of honey.
No red pepper paste? Tomato paste with chili flakes works.
Spicier: Add chili flakes or extra red pepper paste.
Slow cooker: Cook on low for 8 hours, then broil to finish.
FAQ
Chuck has enough fat and connective tissue to become tender during a long braise.
Yes, it tastes even better the next day.
Cook for an addional 30 minutes until soft and tender.
More Delicious Beef Recipes
- Baked Meatballs and Pasta55 Minutes
- Middle Eastern Meatballs (Kofta Stew)30 Minutes
- Baked Ziti1 Hours 30 Minutes
- Creamy Pasta Bake45 Minutes
⭐️ Recipe
Spiced Braised Chuck Roast
Ingredients
For the Roast
- 3.5 lbs chuck roast
- ½ cup beef broth
- ½ cup orange juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon black pepper
- 1½ teaspoon kosher salt
- 2 tablespoon red pepper paste
- 4 garlic cloves minced
For the Sumac Onion Salad
- 2 medium red onions thinly sliced
- 2 tablespoon olive oil
- 1 tablespoon sumac
- Juice of 1 lemon
- ¼ teaspoon kosher salt
- ½ cup fresh parsley chopped
Instructions
Prepare the Roast
- Preheat the oven to 325°F.
- In a bowl, whisk together the beef broth, orange juice, olive oil, cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper, salt, red pepper paste, and garlic.3.5 lbs chuck roast, ½ cup beef broth, ½ cup orange juice, 2 teaspoon ground cumin, 2 teaspoon ground coriander, 2 teaspoon paprika, 1 teaspoon ground turmeric, ½ teaspoon ground cinnamon, 1 teaspoon ground allspice, 1 teaspoon black pepper, 1½ teaspoon kosher salt, 2 tablespoon red pepper paste, 2 tablespoon olive oil, 4 garlic cloves
- Pat the chuck roast dry and place it in a heavy oven-safe dish or Dutch oven.
- Pour the marinade over the roast, turning it to coat all sides evenly.
Braise
- Cover tightly with a lid or foil and transfer to the oven.
- Braise for 3½ hours, checking once halfway through, until the meat is very tender and easily pulls apart.
Shred and Broil
- Remove the roast from the oven and shred it directly in the pan using two forks.
- Return the uncovered pan to the oven and broil for 4 minutes, watching closely, until the edges are lightly caramelized.
Make the Onion Salad
- In a bowl, combine the thinly sliced red onions, olive oil, lemon juice, sumac, salt, and parsley. Toss well.2 medium red onions, 2 tablespoon olive oil, 1 tablespoon sumac, Juice of 1 lemon, ¼ teaspoon kosher salt, ½ cup fresh parsley, 1 tablespoon extra virgin olive oil
Serve
- Spoon the braised roast onto a platter and top generously with the onion salad.
Notes
Nutrition facts are only estimates
Storage & Reheating
- Refrigerate: Store for up to 4 days.
- Freeze: Freeze shredded meat for up to 2 months.
- Reheat: Gently on the stovetop with a splash of broth, or in the oven covered.
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