May Long Weekend Bake: Just 3 ingredients. I make it when I want dinner handled hours ahead.
This 3-Ingredient Oven Beef Bake features a tender beef chuck roast slow-braised in a savory mix of beef broth and rich brown sugar barbecue sauce. Baked under foil until fork-tender and finished uncovered to create a glistening glaze, it shreds effortlessly or slices into juicy portions bathed in a flavorful pan sauce.
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Ingredients:
| Ingredient | Quantity |
| Beef chuck roast or blade roast | 3 to 3 1/2 pounds |
| Beef broth (preferably low-sodium) | 1 1/2 cups |
| Thick brown sugar barbecue sauce | 1 cup |
Step-By-Step Directions:
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Preheat and prep: Preheat your oven to 300°F (150°C). Lightly grease a metal roasting pan or a 9×13-inch metal baking dish with at least 2-inch sides. Pat the beef chuck roast dry with paper towels.
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Mix sauce: In a bowl or measuring cup, whisk together the beef broth and barbecue sauce until smooth and combined.
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Coat roast: Place the roast in the center of the pan with the fat side facing up. Pour the sauce mixture over and around the roast, turning once to coat all sides evenly.
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Cover and braise: Cover the pan tightly with heavy-duty aluminum foil, sealing the edges to trap steam. Bake for 2 1/2 to 3 hours, until the beef is very tender when pierced with a fork.
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Glaze and finish: Uncover the pan carefully and spoon the pan juices over the top of the roast. Increase the oven temperature to 375°F (190°C) and bake uncovered for an additional 20 to 30 minutes, basting once or twice, until the top is glossy and the glaze is bubbly.
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Rest and serve: Let the beef rest in the pan juices for 10 to 15 minutes. Slice against the grain or pull into chunky shreds using two forks, tossing the meat in the thickened glaze before serving warm.
