This Middle Eastern Style Oven-Braised Chuck Roast combines tender and fall apart beef with the delicious aromatics of Middle Eastern and Arab cuisine. Tender beef, and rich, savory broth to create a dish that feels like a comforting and warm hug every time you take a bite. Whether you’re hosting a dinner party or just indulging in a special family meal, this recipe is sure to impress. Best of all, oven braising recipes are so simple, they require about 2 steps before adding the the beef to the oven. So, set it and forget it! you’re going to love this easy and tender beef chuck roast recipe!
I loved eating it with Vermicelli Rice (to keep it a classic Middle Eastern style dish), and served with Arabic chopped salad, Cucumber yogurt salad, and sumac onions.
One Pot Oven Braised Middle Eastern Chuck Roast
One of the best parts about this recipe is its simplicity. The entire dish comes together in one pot, which means fewer dishes to wash and more time to enjoy your meal. From searing the meat to building the flavorful base and slow-cooking in the oven, everything happens in a single pot. This not only enhances the depth of flavor by keeping all the ingredients together but also makes cleanup a breeze.
Even so, you can even reduce the work even further by still producing a flavorful dish- just skip the searing and removing of the onions and garlic, and cook them while the beef is searing.
Why is Chuck Roast Tough?
Chuck roast is the cut of beef that comes from the cow shoulder. Cows tend to eat downwards, so that part of their body has a lot of connective tissue, and it works out alot. Because of that, the collagen needs to be broken down to make the meat fibers separate (be tender and fall apart).
What is the best way to Cook Chuck Roast?
You have to break down the connective tissue and make the meat fibers tender, and the best way is to follow my cooking technique:
- Use a low temperature: Braise the chuck roast at 325F, nothing higher. Higher temperatures end up increasing moisture loss and toughening the meat fibers, resulting in chewy, unflavorful meat. This would also burn the beef.
- Cook it for a few hours: Since we’re braising the beef chuck roast at low temperature, it’ll need a few hours in the oven, about 3-4 hours. This process does require some patience, but on a positive note, its a set it and fret it type of recipe so you don’t do much active cooking.
- Keep the chuck moistened: We add water along with beef broth to the dutch oven when we cook the chuck, as well as ensuring a tight seal as it bakes. This helps the roast retain moisture and stay tender. A dutch oven with a tight fitting lid works best, but any oven safe dish will do, covered in aluminum foil.
What Does Braising Meat Do:
Braising is a time-honored technique that transforms humble ingredients into luxurious dishes. The combination of dry and moist heat creates a tender texture while the spices and aromatics impart layers of flavor. This Middle Eastern Oven-Braised Chuck Roast is a perfect example of how braising elevates a simple cut of beef into a show-stopping centerpiece. So, what’s the best method for cooking chuck roast? Low and slow.
Spices used in Middle Eastern Oven Braised Chuck Roast
This recipe is built on a foundation of aromatic spices common in Middle Eastern cuisine. I wanted to make sure the recipe includes all spices we usually use in daily cooking, to retain Middle Eastern flavors. These are seasonings and spices that are easily found everywhere. Highly recommend you don’t skip out on any to make sure you get the perfect easy and fall apart oven braised chuck roast.
Here’s what you’ll need:
Spices & Seasonings:
- Allspice
- Sumac
- Turmeric
- Ground coriander
- Cumin
- Black pepper
- Salt
- Cardamom pods
- Dry bay leaves
- Cinnamon sticks
Liquids:
- Beef broth (You can use stock cubes instead)
- Water
Aromatics & Meat:
- Sliced onions
- Whole garlic cloves
- Chuck roast (the star of the show!)
- Optional add ins: You can add large cubed potatoes, celery or carrots.
Instructions to Preparing the Delicious, Tender, Beef Roast:
Preparing the Chuck Roast
Begin by selecting a quality beef chuck roast. This cut is known for its rich marbling, which ensures a tender and flavorful result after slow cooking. Pat the roast dry with paper towels—this helps the spices adhere better and promotes even browning.
In a small bowl, combine allspice, sumac, turmeric, coriander, cumin, black pepper, and salt. Rub this spice mixture generously over the surface of the roast, pressing it into the meat for maximum flavor. Don’t forget the edges—you want every bite to be seasoned perfectly.
To Start Cooking:
- Preheat your oven to 325°F (160°C).
- Heat a large, oven-safe Dutch oven or heavy pot over medium-high heat. Add a drizzle of olive oil and sear the chuck roast on all sides until a deep golden-brown crust forms. This step locks in the juices and adds depth to the dish’s flavor profile.
- Once seared, remove the roast from the pot and set it aside on a plate. Don’t clean the pot—the browned bits at the bottom are flavor gold.
- Lower the heat to medium and add the sliced yellow onion to the pot. Sauté until the onion becomes soft and translucent, about 5 minutes. Stir in the whole garlic and cook for another minute until fragrant.
- Next, add the cardamom pods, bay leaves, and cinnamon sticks. Stir everything together, allowing the spices to bloom and release their aromatic oils.
- Pour in 1 cup of beef broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot. This deglazing step ensures all those savory flavors become part of the braising liquid.
- Add the 1.5 cups of water to the pot, bringing the liquid to a gentle simmer.
Return the seared chuck roast to the pot, nestling it into the liquid and aromatics. The liquid should come about halfway up the sides of the roast—add a little more broth or water if needed.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow the roast to braise for 3 to 3.5 hours, checking occasionally to ensure the liquid level remains adequate
After hours of slow cooking, the roast will be fork-tender and infused with the warm, earthy spices. Remove the pot from the oven and carefully transfer the roast to a cutting board. Tent it with foil to keep it warm while you prepare the sauce.
Strain the braising liquid into a saucepan, discarding the solids. Simmer the liquid over medium heat until slightly thickened and concentrated. Taste and adjust the seasoning with additional salt or pepper if needed. The tender oven braised pot roast should be ready now!
Serving Suggestions with Tender Beef Chuck Roast
Once the roast is cooked, use two forks to pull the beef apart and create chunks. Spoon the rich, spiced sauce over the top and garnish with fresh herbs like parsley or cilantro for a pop of color and brightness.
This Middle Eastern Oven-Braised Chuck Roast pairs beautifully with sides such as:
- Spiced Yellow Rice: Cook basmati rice with a pinch of turmeric, spices and toasted almonds.
- Warm Flatbreads or Pita Bread: Perfect for soaking up the flavorful sauce. Taboon here is amazing!
- Vermicelli Rice: A classic Middle Eastern accompaniment made by toasting vermicelli noodles in butter before cooking them with rice.
- Cucumber Yogurt Salad: Pairs perfectly with lamb and meaty dishes!
This is by no means a traditional Arab or Middle Eastern dish, but I would definitely eat it with pita bread to soak up the delicious sauce. While mashed potatoes may be common in Western cuisine, the Middle Eastern way leans into these carb-forward sides that perfectly complement the roast’s flavors.
To take it a step further, serve this dish with sumac onions, plain yogurt, and sliced radishes. The tangy onions, creamy yogurt, and crisp radishes add a refreshing contrast to the rich, spiced beef, creating a balanced and unforgettable meal.
Tips for Making the Best Beef Chuck Roast
- Choose the Right Pot: A heavy-bottomed Dutch oven retains heat and ensures even cooking.
- Don’t Rush: Braising is a slow process that breaks down tough fibers, yielding melt-in-your-mouth beef.
- Use A Good Quality Chuck! I prefer a boneless chuck, but if you find a bone in one, that works well too.
- Make Ahead: This dish tastes even better the next day as the flavors meld together, making it an excellent option for meal prep or entertaining.
- Customize the Spice Blend: Feel free to adjust the spices to suit your taste. A pinch of chili powder or smoked paprika can add delicious flavor.
What to Do with Leftovers
Don’t let any of this delicious roast go to waste! Here are some creative ideas for transforming leftovers into equally satisfying meals:
- Shredded Beef Grilled Cheese Sandwich: Combine the tender shredded beef with your favorite cheese and grill between slices of crusty bread for a melty, hearty sandwich.
- Philly-Style Sub: Sauté the remaining beef with sliced bell peppers and onions, then pile it onto a toasted hoagie roll. Add melted provolone or mozzarella for the ultimate comfort food.
- Beef Wraps: Use the beef as a filling for wraps or flatbreads, adding fresh vegetables and a dollop of yogurt or tahini sauce for a quick lunch.
This Middle Eastern Oven-Braised Chuck Roast captures the essence of comfort food while introducing the exotic and complex flavors of the Middle East.
- 15+ Top Ramadan Appetizers and Sides
- 2 Ingredient Homemade Yogurt
- Arabic Chopped Salad (Salata Arabiyeh)
- Aromatic Spiced Yellow Rice
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, Tiktok and YouTube.
Middle Eastern Oven Braised Chuck Roast
Ingredients
- 3 pounds chuck roast
- 1 yellow onion
- 4 garlic cloves
- 1 cup beef broth
- 1½ cups water
- 2 tablespoons olive oil
- 1 teaspoon all spice
- ½ teaspoon sumac
- ½ teaspoon turmeric
- 1 teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon salt or more, to taste
- 4 cardmom pods
- 2 bay leaves
- 2 cinnamon sticks
Instructions
- Preheat your oven to 325°F (160°C).
- In a small bowl, combine allspice, sumac, turmeric, coriander, cumin, black pepper, and salt. Rub this spice mixture generously over the surface of the roast, pressing it into the meat for maximum flavor. Don’t forget the edges—you want every bite to be seasoned perfectly.
- Heat a large, oven-safe Dutch oven on medium-high heat. Add the 2 tablespoons of olive oil and sear the chuck roast on all sides until a deep golden-brown crust forms.
- Add the onions , cut into thin wings.
- Add the minced garlic. Move them around the roast as much as you can. Alternatively, you can wait until the roast is browned before removing it, then sautéing the garlic and onions separately.
- Next, add the cardamom pods, bay leaves, and cinnamon sticks. Stir everything together, allowing the spices to bloom and release their aromatic oils.
- Pour in 1 cup of beef broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot. This deglazing step ensures all those savory flavors become part of the braising liquid.
- Add the 1 and 1/2 cups of water to the pot, bringing the liquid to a gentle simmer.
- At this point, if you removed the chuck, return it to the pot. The liquid should come about halfway up the sides of the roast—add a little more broth or water if needed.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow the roast to braise for 3-4 hours, checking occasionally to ensure the liquid level remains fine and the meat doesn't dry out. Mine was pretty fork tender at the 3 hour mark.
- After hours of slow cooking, the roast will be fork-tender and infused with the warm, earthy spices. Remove the pot from the oven and carefully transfer the roast to a cutting board. Tent it with foil to keep it warm while you prepare the sauce.
- Strain the braising liquid into a saucepan, discarding the solids. Simmer the liquid over medium heat until slightly thickened and concentrated. Taste and adjust the seasoning with additional salt or pepper if needed. Personally, because I served it with Ruz Bi Shiriyeh, I kept the liquid as is and didn’t turn it into a sauce.
Notes
- Choose the Right Pot: A heavy-bottomed Dutch oven retains heat and ensures even cooking.
- Don’t Rush: Braising is a slow process that breaks down tough fibers, yielding melt-in-your-mouth beef.
- Use A Good Quality Chuck! I prefer a boneless chuck, but if you find a bone in one, that works well too.
- Make Ahead: This dish tastes even better the next day as the flavors meld together, making it an excellent option for meal prep or entertaining.
- Customize the Spice Blend: Feel free to adjust the spices to suit your taste. A pinch of chili powder or smoked paprika can add delicious flavor.
