Boneless Chuck Roast Recipe
Our boneless chuck roast recipe is perfect for pulled beef. So moist and fork tender you can thicken the drippings into gravy to serve on top with mashed potatoes for the ultimate dinner.
Servings: 6
Equipment
- 1 cast iron skillet or roasting pan
- aluminum foil
Ingredients
- 3 pound boneless chuck roast
- 2 tbsp vegetable oil
- 1/2 cup beef broth
Dry Rub
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt and pepper
Instructions
- Preheat oven to 325 degrees F. Add oil to an ovenproof skillet and heat over medium high heat. When hot, add beef roast and heat on both sides, about 4 minutes each, or until browned. Remove from heat.
- Mix together onion powder, garlic powder, Italian seasoning, salt and pepper and sprinkle on top of roast in skillet. Gently pour broth around roast, avoiding the top.
- Cover tightly with foil and roast for 30 minutes at 325 degrees F. After 30 minutes, keep roast in oven and reduce heat to 300 and continue to cook for 2 hours. Remove from oven and let stand 10 minutes before serving/shredding.
Nutrition
Serving: 2oz | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 269mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.2mg