Love easy roast beef recipes? Try my bottom round roast, top round roast, sirloin tip roast, and eye of round roast next. Roast beef dinners are easily my family’s favorite, but they can definitely cost a pretty penny. This is where my chuck tender roast recipe comes into play. For this particular roast, I generously coated the beef with fresh garlic, herbs, and spices before letting either my oven or slow cooker take the reins. The result? A mouthwatering slab of beef paired perfectly with the flavorful pan juices.
Why I love this recipe
Hassle-free and flexible. Your only job is to season the meat before the oven or slow cooker makes the magic happen. I like using that free time to whip up a few simple sides. Tender and juicy. Despite its affordability, this cut boasts a tenderloin-like tenderness, juiciness, and robust beefy flavor. Versatile leftovers. Whenever I’m lucky enough to have leftovers, I love repurposing the beef for sandwiches, tacos, salads, and more.
Ingredients needed
Chuck roast beef. Look for a bright red, well-marbled cut without too much gristle and a relatively uniform thickness. I prefer getting my beef from the butcher, but more and more mainstream grocery stores stock it too. Garlic cloves. Fresh garlic is best! Fresh herbs. I like using fresh thyme and rosemary but dried herbs or an Italian seasoning blend will also work. Salt and pepper. Use kosher salt or sea salt and coarsely ground black pepper. The larger granules will enhance the taste and texture of the crust. Olive oil. This gives the seasonings something to stick to and yields a gorgeous crust around the cut of beef. Beef broth. As the braising liquid, the broth keeps the roast beef tender and juicy.
How to cook chuck tender roast
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. The beef chuck tender roast is cut from the chuck primal cut, nestled in the cow’s shoulder region. Personally, I think it’s an underrated cut that offers an affordable yet surprisingly well-marbled and tender option for beef dinners. Step 3 – Roast the beef. Roast the beef in a 400ºF oven for 15 minutes, then lower the temperature to 320ºF. Continue roasting until the meat is fall-apart tender. Slice for several minutes then serve.
Arman’s recipe tips
You’ll know the meat is fully cooked once it reaches an internal temperature of 165F. Use a meat thermometer to double check! For an extra flavorful and melt-in-your-mouth meat, soak the meat in a simple beef marinade made from herbs, spices, and acid (like vinegar or citrus juice) for 3 to 4 hours before cooking. Bring the meat to room temperature. About 30 minutes before cooking, place the roast on the kitchen counter so it can come down to room temperature. Pat the meat dry with paper towels before applying the olive oil-spice mixture. This helps it brown and develop an amazing crust. Always rest the roast beef after cooking! Cover the roast loosely with a piece of foil and let it rest for at least 15 minutes so the juices can redistribute throughout the meat. Make beef gravy from the leftover pan sauces while the roast is resting. Heat it in a saucepan over medium-high heat, then stir in a cornstarch slurry (2 tablespoons of water + 1 tablespoon of cornstarch) and continue cooking until it thickens.
Storage instructions
To store: After cooling, store the leftover chuck tender roast in an airtight container in the refrigerator for 3 to 4 days. Slow cooker method: Start by coating the meat with the oil, herbs, and spices as normal, then sear it on all sides in a hot skillet. Transfer the roast to the slow cooker, pour in the broth, and cook on low for 8 to 10 hours or until the roast is fall-apart tender. I like pairing this roast recipe with classic comforting sides like cauliflower mashed potatoes and roasted potatoes and carrots. Don’t forget a generous drizzle of savory gravy, red wine reduction, or horseradish sauce on the side to complement the rich, beefy flavors. To freeze: Place the cooled roast beef in a ziplock bag or airtight container and freeze it for up to 3 months. Thaw in the refrigerator before reheating. To reheat: Place the roast in an oven-safe dish with some broth on the bottom to keep it moist. Reheat it in the oven at 275°F until heated through.
Frequently asked questions
More crowd-pleasing beef dinners
Dutch Oven Pot Roast Mississippi Pot Roast London Broil in Oven Beef Tips and Gravy Rump roast Oven baked tri tip roast Or any of my beef recipes
