Spiced Braised Chuck Roast

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.

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Course: Main Course

Cuisine: Middle Eastern

Keyword: chuck roast

Prep Time: 5

Cook Time: 3 40

Total Time: 3 45

Servings:

Calories: 569kcal

Author: Lola Jay

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.

Nutrition