Tender Slow-Baked Oven Beef

I always reach for this slow baked oven beef recipe when I need dinner but don't want to spend all that time over the stove. The beef becomes nice and falls apart tender and you can let the oven do most of the work for you. Not much prep and the aroma coming out of your kitchen is well worth it.

The popular version of this recipe only calls for 3 things you likely already have at home. I found it a bit too sweet for me to make it a habit but some easy additions I like to include help cut down on the sweetness. You can still taste that great baked beef flavor.

Why You'll Love This Recipe

Not much effort goes into this recipe so its perfect for nights that you may be busy at home. You can simply cover the baking pan and allow it to cook in the oven. No need to brown the beef beforehand or scrub your stove.

Once cooked your tender oven baked beef will be a meal your family loves. Slow baking the beef under foil allows the beef to become fork tender. Your onions will melt into the braising liquid and you will love that crispy top your beef will have when you allow it to finish in the oven. Be sure to scoop that delicious sauce over the top.

What You'll Need

• Chuck roast
• Onion
• Beef broth low sodium
• Brown sugar BBQ sauce
• Apple cider vinegar

Star Ingredients

Chuck Roast

You want a roast that will give you tender, pull apart beef. The chuck roast is loaded with connective tissue and fat that can become tender when given the proper amount of time. Make sure your beef isn't super lean and has a bit of marbling to it. You could also use a blade roast as well.

Brown Sugar BBQ Sauce

Using a brown sugar BBQ sauce will give you sweetness, tang and seasoning. Pick your favorite brand you enjoy and know it will give your beef that flavor. It will caramelize around your beef while it bakes during the last step. You can also use a BBQ sauce that doesn't contain sugar but it will not leave your beef with that glaze on top.

Additions To Cut The Sweetness

The onion and apple cider vinegar are small ingredients that make a big difference in this recipe. By slicing your onion thick and laying it at the bottom of the pan. Your beef will absorb those juices and allow the onions to have a sweet flavor. Adding apple cider vinegar will help cut the sweetness of the BBQ sauce but you'll still have that hearty baked beef.

How To Make Oven Baked Beef

Only takes a few minutes to prep before allowing the oven to do its magic. Just give this beef ample time to become tender.

Prepare Your Onions

Slice your yellow onion into thick slices and place on the bottom of your metal baking pan. Pat your chuck roast dry and set it directly on top of the onions. Try to leave most of the onions below your beef.

Create Braising Liquid

Take your beef broth, BBQ sauce and apple cider vinegar and whisk them together in a medium bowl. Pour over your roast and turn beef once so it's coated on both sides. Allow some of the liquid to rest around the onions.

Bake Under Foil

Cover your baking pan with aluminum foil. You want to make sure it is sealed tight around the entire pan. This will help prevent your juices from evaporating too quickly. Bake in your oven at 300 degrees for about 2 ½ hours to 3 hours. Check to see if the beef is falling apart with a fork.

Increase Temp

Carefully remove the aluminum foil and be careful not to burn yourself from the steam. Scoop some of the juice from the bottom of the pan and pour over the beef. Increase oven temp to 375 degrees and allow the beef to cook uncovered for an additional 20-25 minutes. Until your sauce starts to bubble and brown on the beef.

Let Rest Then Shred

Allow your beef to sit in the pan for about 15 minutes before shredding. Use 2 forks to pull the beef apart. You can discard any large pieces of fat and then toss your beef with the onions and sauce.

Tips

• Make sure you let your beef rest for the full 15 minutes before shredding. It will make it easier to work with and by letting it sit in the pan you can shred it right in it and mix it with the sauce.
• You can reduce the sauce if it's too runny. Simply scoop your beef onto a plate and pour the sauce into a small pan. Allow it to simmer on the stove for about 5 minutes until you reach the desired consistency. You will want to keep an eye on it as it can burn.
• I prefer using a heavy duty foil so you can wrap it tightly around your pan. If you don't have one on hand. Use two layers of foil to help secure it around the edges of your pan. Always make sure your foil is sealed tight before placing it back in the oven. This can happen if you check your beef half way through.

How To Store & Reheat

• Store: Place in an airtight container in the fridge for up to 4 days. Save some of the sauce to keep your beef moist.
• Freeze: Place your shredded beef in a zip top bag and store in the freezer for up to 3 months. Try to squeeze as much air out as possible and lay the bag flat.
• Reheat: You can reheat your beef in the oven covered with foil at 300 degrees until warmed through. Or place in the microwave and heat in one minute increments. Add a little water if needed and stir between times.

How To Serve

• Top toasted brioche buns with your baked beef and some slaw. Its the perfect meal and the slaw adds some fresh flavor.
• Pair with your homemade garlic mashed potatoes. Don't forget to serve with the sauce.
• Roast green beans and carrots to serve with the beef.
• Place in a tortilla with some pickled onions and Cotija cheese.

FAQ's

Can I make this recipe on the slow cooker?

Yes, line your slow cooker with the sliced onions. Add your beef and top with the sauce. Allow it to cook on low for 8-10 hours or until tender. You may find the sauce to be a bit thin but you can place on the stove and reduce.

My beef is not tender. What should I do?

Just give your beef more time. Some cuts of beef are thicker and will take longer to fall apart. Continue to check your beef with a fork. Allow the beef to continue cooking for another 30-45 minutes covered with foil.

Do I need to brown the beef first?

No, you don't have to brown the beef before placing in the pan. When you increase the temp towards the end of cooking it will help crisp the top. Your beef wont look like it was browned but it will have that great flavor.

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