Chuck Roast Barbecue
Perfectly tender and irresistibly flavorful, this Chuck Roast Barbecue is a comforting recipe that transforms a humble cut of meat into a gourmet delight. Featuring a succulent 3-pound chuck roast rubbed in a blend of smoked paprika, garlic powder, and onion powder, this dish is beautifully seared to lock in rich flavors before slow-cooking in a zesty barbecue sauce enhanced with Worcestershire, apple cider vinegar, and beef broth. After a few hours in the oven, the meat becomes fall-apart tender and infused with smoky, tangy goodness. Serve it shredded over creamy mashed potatoes, fluffy rice, or piled high on toasted buns for a crowd-pleasing meal. With its straightforward prep and melt-in-your-mouth results, this oven-baked barbecue dish is perfect for Sunday dinners, family gatherings, or meal prepping comfort food that everyone will love.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 1 cup Beef broth
- 1.5 cups Barbecue sauce
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Worcestershire sauce
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, and onion powder.
Rub the spice mixture evenly over the chuck roast, pressing it into the meat to ensure the flavor penetrates.
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
Slice the yellow onion thinly and add it to the pot. Sauté for 3-4 minutes until softened.
Deglaze the pot by pouring in the beef broth, scraping the bottom to loosen any browned bits.
Stir in the barbecue sauce, apple cider vinegar, and Worcestershire sauce. Mix well.
Return the chuck roast to the pot, ensuring it is partially submerged in the sauce.
Cover the pot with a lid and transfer it to the preheated oven.
Bake for 4 hours, turning the roast halfway through to coat it in the sauce and ensure even cooking.
Remove the pot from the oven and let the roast rest for 10-15 minutes.
Use two forks to shred the roast into bite-sized pieces, mixing it with the barbecue sauce in the pot.
Serve the Chuck Roast Barbecue warm over mashed potatoes, rice, or in sandwiches for a satisfying meal.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 24.0 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 963 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
