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Crazy Tender Baked Roast
5 from 10 votes

Crazy Tender Baked Roast

Fall apart juicy, tender roast with hardly any hands-on prep time is easy enough for everyday, delicious enough for company!

Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
Servings: 6 Servings
Calories: 657 kcal
Course: Main Course, Dinner
Cuisine: American

Ingredients

Roast
  • 1 3-5 pound chuck roast trimmed of excess fat
  • 3 tablespoons olive oil
  • 6 garlic peeled, cloves
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons onion dry, minced
  • 2 tablespoons beef bouillon powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Gravy
  • 2 cups beef broth or less depending on how much broth/juices remain after roasting
  • 1/4 cup flour

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F.
  2. Heat olive oil over high heat in a large nonstick skillet. Using tongs, sear meat on all sides until lightly browned and transfer to a roasting pan. Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast.
  3. In a medium bowl, whisk together all remaining “Roast” ingredients and pour over roast and carrots.
  4. Cover tightly with foil and roast for 30 minutes at 425 degrees F.
  5. Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.
  6. Remove roast and carrots from oven to a serving platter and let roast sit 30 minutes before carving to reabsorb the juices.
  7. Gravy: Remove any excess juices/broth from roasting pan and strain fat. Add canned beef broth to the juices/broth to equal 2 cups. Set aside.
  8. Add 4 tablespoons fat/drippings to saucepan (from roasting pan or strained from broth/juices) OR melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)

Nutrition Information

Calories 657kcal (33%) Carbohydrates 8g (3%) Protein 61g (122%) Fat 42g (65%) Saturated Fat 17g (85%) Cholesterol 209mg (70%) Sodium 1867mg (78%) Potassium 1190mg (25%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 39IU (1%) Vitamin C 2mg (2%) Calcium 75mg (8%) Iron 7mg (39%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 657

% Daily Value*

Calories 657kcal 33%
Carbohydrates 8g 3%
Protein 61g 122%
Fat 42g 65%
Saturated Fat 17g 85%
Cholesterol 209mg 70%
Sodium 1867mg 78%
Potassium 1190mg 25%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 39IU 1%
Vitamin C 2mg 2%
Calcium 75mg 8%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.