This 3-Ingredient Oven Beef Bake turns a tough cut of beef into a ultra-tender, melt-in-your-mouth masterpiece with almost no effort. By slow-braising a chuck roast in a blend of rich beef broth and sweet barbecue sauce, the connective tissues completely break down. A final uncovered blast of high heat caramelizes the surface into a sticky, glossy, amber-brown glaze.
Ingredients
| Ingredient |
Quantity |
| Beef chuck roast (or blade roast) |
3 / to 3 1/2 / pounds |
| Beef broth (low sodium preferred) |
1 1/2 / cups |
| Thick brown sugar barbecue sauce |
1 / cup |
Step-by-Step Directions
Phase 1: Prep and Slow Braise
1.Preheat and Pan Prep: 5 min.
Preheat your oven to 300°F (150°C). Place an oven rack right in the middle position. Lightly grease a 9×13-inch metal baking pan (with sides at least 2 inches high) with cooking spray to ensure easy cleanup later.
2.Season and Sauce: 5 min.
Pat the beef chuck roast completely dry with paper towels. In a large measuring cup or bowl, whisk together the 1 1/2 cups of beef broth and 1 cup of barbecue sauce until smooth. Place the roast in the center of the pan and pour the sauce all over it, turning once with tongs so it’s fully coated. Leave the roast with its fat side facing up.
3.Seal and Slow Bake: 2.5 to 3 hours.
Cover the pan tightly with heavy-duty aluminum foil, crimping the edges hard against the rim to trap all the moisture inside. Bake at 300°F (150°C) for 2 1/2 to 3 hours. Check it at the 2 1/2-hour mark; a fork should slide easily into the center of the meat.
Phase 2: Glazing and Serving
1.Uncover and Crank the Heat: 5 min.
Carefully remove the pan from the oven. Peel the aluminum foil back away from your face to safely avoid the hot steam. Spoon a few generous ladles of the thin pan juices directly over the top of the beef. Crank your oven temperature up to 375°F (190°C).
2.Caramelize the Glaze: 20 to 30 minutes.
Return the uncovered pan to the oven. Bake for another 20 to 30 minutes, basting the top of the meat once or twice with the pan liquids. Stop when the top of the roast is deeply browned, glossy, and the sauce is bubbling and thickening up around the edges of the metal pan.
3.Rest and Restructure: 15 min.
Transfer the pan to a cooling rack or the stovetop. Let the beef rest undisturbed in its juices for 10 to 15 minutes to lock in flavor. From here, transfer to a board and slice against the grain for clean portions, or use two forks right in the pan to shred it rustically into the thickened barbecue glaze. Serve warm!
Post Views: 691
