A chuck tender roast is one of the most succulent cuts of beef available. It comes from the shoulder and neck area of the cow—very fatty, which means it’s incredibly flavorful and juicy. Chuck tender roast is often used to make pot roast. Whether you braise it on the stove or roast it in the oven, it’s absolutely foolproof and easy to get perfect.
Things You'll Need
Braised Pot Roast
Season the chuck tender roast generously with salt and pepper.
Heat 2 tablespoons olive oil in a large Dutch oven on the stove over medium-high heat.
Place the chuck roast into the Dutch oven and brown all sides of the meat, about 5 minutes on each side.
Lift up the chuck roast with tongs and add chopped onions to the bottom of the Dutch oven. Set the chuck roast on top.
Add 1/2 cup red wine and cover the Dutch oven.
Reduce heat to low and simmer the meat in the red wine for 3 1/2 to 4 hours, basting the meat in the pot every 30 minutes or so. The beef is ready when you can easily flake it with a fork.
Oven Pot Roast
Preheat the oven to 350 degrees Fahrenheit.
Season the chuck roast with salt and pepper. Add other spices and herbs if you’d like.
Brown all sides of the roast in a large skillet or Dutch oven on medium heat.
Place the roast in an oven-safe pot lined with heavy-duty foil and sprayed with cooking oil. Add 3/4 cup beef broth to the pot.
Cover the pot with a lid and bake the roast for 2 to 2 1/2 hours, until it’s tender enough to flake with a fork.