Braised Beef Chuck Roast

Chuck roast – which comes from the cow’s shoulder – is one of the most underrated cuts of the beef. We love it because it’s both cheaper and beefier-tasting than most common cuts. Braising makes the most of its meaty flavor and dissolves its collagen into gelatin, rendering a tough piece of meat tender.

Serves 4


2 pounds beef chuck, fat trimmed and beef cut into 1-inch cubes
1 Tablespoon safflower oil
2 teaspoons chopped fresh rosemary
1 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon chili powder
1/2 cup water

  1. Preheat the oven to 500 degrees.
  2. In a large bowl, toss the beef with all other ingredients until evenly coated.  Evenly spread between two baking dishes, making sure the pieces are not touching. Roast the beef until browned, 20 to 30 minutes.  
  3. Reduce the oven temperature to 300 degrees.  Add ½ cup of the water to each baking sheet, cover the baking dishes and bake until the beef is easily pierced with a fork, about 2 hours.