Middle Eastern Oven Braised Chuck Roast

Ingredients

• 1.36 kg (3 pounds)chuck roast
• 1yellow onion
• 4garlic cloves
• 240 ml (1 cup)beef broth
• 360 ml (1 1/2 cups)water
• 30 ml (2 tablespoons)olive oil
• 1 teaspoonallspice
• 1/2 teaspoonsumac
• 1/2 teaspoonturmeric
• 1 teaspooncoriander
• 1/2 teaspooncumin
• 1/2 teaspoonblack pepper
• 1/2 teaspoon, or more to tastesalt
• 4cardamom pods
• 2bay leaves
• 2cinnamon sticks

Instructions

1. 1

   Heat the oven

   Preheat the oven to 160°C (325°F).

2. 2

   Season the beef

   Mix the allspice, sumac, turmeric, coriander, cumin, black pepper and salt in a small bowl. Rub the mixture over the entire roast, including the edges, pressing it into the meat.

3. 3

   Sear the roast

   Heat a large, oven-safe Dutch oven over medium-high heat and add the olive oil. Sear the chuck roast on all sides until it has a deep golden-brown crust.

4. 4

   Add the onion

   Cut the onion into thin wedges and add it to the pot.

5. 5

   Add the garlic

   Add the minced garlic and move it around the roast as much as possible. Alternatively, once the roast is browned, remove it and sauté the garlic and onion separately.

6. 6

   Add whole spices

   Add the cardamom pods, bay leaves and cinnamon sticks. Stir everything together to release the spices' aromatic oils.

7. 7

   Deglaze the pot

   Pour in 240 ml (1 cup) of beef broth. Scrape the browned bits from the bottom of the pot with a wooden spoon.

8. 8

   Add the water

   Pour in 360 ml (1 1/2 cups) of water and bring the liquid to a gentle simmer.

9. 9

   Return the roast

   If you removed the chuck roast, return it to the pot. The liquid should reach about halfway up the sides of the meat; add a little more broth or water if needed.

10. 10

    Braise until tender

    Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3–4 hours, checking occasionally that there is still enough liquid and the meat is not drying out. The roast may be fork-tender at around 3 hours.

11. 11

    Rest the roast

    Take the pot out of the oven and carefully move the roast to a cutting board. Loosely cover it with foil to keep it warm while you prepare the sauce.

12. 12

    Finish the sauce

    Strain the braising liquid into a saucepan and discard the solids. Simmer over medium heat until slightly thickened and concentrated, then taste and add more salt or pepper if needed. The liquid can also be served as it is rather than reduced into a sauce.

What is Middle Eastern oven-braised chuck roast?

This is a slow-cooked beef roast seasoned with a blend of spices often associated with Middle Eastern cooking, including sumac, cumin, coriander and cardamom. The recipe is presented as an American-style oven braise, using a covered Dutch oven to cook the meat in a small amount of broth and water.

The spice rub and whole aromatics flavour both the beef and its cooking liquid. Searing the roast first adds a browned crust, while the long, covered cook makes a naturally firm cut tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 703 calories, 67g protein, 6g carbs, 46g fat.

Most of the protein and fat come from the chuck roast, while the small amount of carbohydrate comes mainly from the onion and seasonings. Serve it with a generous portion of vegetables alongside rice or another grain to balance the plate.

The spice blend

Ground spices: Mix the allspice, sumac, turmeric, coriander, cumin, pepper and salt evenly before rubbing them onto the meat. Press the seasoning over the edges as well as the broad surfaces.

Whole spices: Cardamom pods, bay leaves and cinnamon sticks go into the pot during braising. They bring fragrance to the cooking liquid without needing to be ground into the rub.

Build a good sear

Dry surface: Patting the roast dry before seasoning can help it brown rather than steam in the pot. Sear each side until a deep golden-brown crust forms, working in batches if the roast does not fit comfortably.

Browning bits: The residue left on the pot after searing is useful flavour. Add the broth and scrape the bottom well so those browned bits become part of the braising liquid.

Keep the braise gentle

Liquid level: Once the roast is back in the pot, the broth and water should come about halfway up its sides. Add a little more broth or water if needed, as the recipe directs.

Covered cooking: Keep the lid fitted while the roast cooks in the oven at 160°C (325°F). Check the liquid occasionally, taking care when opening the hot pot.

How to tell when it is ready

Fork test: Begin checking around the 3-hour mark. The meat is ready when a fork goes in easily and the roast feels tender; if it still resists, continue braising and check again.

Resting: Transfer the cooked roast to a board and tent it with foil while finishing the liquid. This gives you time to strain and simmer the sauce without leaving the beef uncovered.

Serve it with

Rice: The recipe notes that the roast was served with Ruz Bi Shiriyeh. Rice is also a practical way to make use of the aromatic braising liquid.

Vegetables: Pair the beef with roasted or steamed vegetables for a more rounded plate. Spoon over some of the strained liquid, whether reduced or left as it is.

Recipe notes & tips

• Let the roast sit out briefly before searing so it cooks more evenly.
• Sear the meat in batches if crowding the Dutch oven prevents good browning.
• Scrape the bottom of the pot thoroughly after adding the broth.
• Check the roast for tenderness at around 3 hours, then allow more time if needed.
• Taste the strained liquid before adding extra salt, as the broth may already be seasoned.

Variations

• More sumac: Add a little extra for a sharper, tangier flavour.
• Extra garlic: Increase the garlic if you want a more pronounced savoury aroma.
• Reduced sauce: Simmer the strained liquid until it thickens slightly and concentrates.
• Simple cooking liquid: Serve the strained liquid without reducing it, as in the recipe's suggested option.
• Rice pairing: Serve with Ruz Bi Shiriyeh or another rice dish to catch the cooking juices.

Common mistakes to avoid

• Skipping the sear: The roast misses out on a browned crust; sear all sides before braising.
• Crowding the pot: The meat may steam instead of brown; sear in batches if necessary.
• Leaving browned bits behind: They add flavour to the liquid; scrape the pot after pouring in the broth.
• Too little liquid: The roast can dry out; check that the liquid reaches about halfway up its sides.
• Stopping too soon: Chuck may still be tough before it is tender; continue cooking and test again with a fork.

How to store

Refrigerate leftover beef and braising liquid in an airtight container for up to 3 days. Reheat gently in a covered saucepan with some of the liquid, or in the microwave, until hot throughout.

Frequently asked questions