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Braised Beef Chuck Roast

Tiffiny Felix
adapted from Alton Brown ages ago
Total Time 4 hrs
Course Main Dish
Servings 4 people


  • 1/2 cup apple cider vinegar
  • 1/2 cup packed brown sugar
  • 1 6- oz can tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 small onion diced (about 1 cup)
  • 6 cloves garlic pressed
  • 1 2-1/2 to 3 lb bone-in chuck roast


  • In a medium bowl (I used a 4-cup glass measuring cup), combine everything except the roast; mix well.
  • Make the foil packet: Tear a large sheet of heavy-duty foil (mine was about 18x18) and put the roast in the center.
  • Bring up the top and bottom edges....
  • ...and fold them over 3 or 4 times.
  • Fold up both sides 3 or 4 times.
  • Very carefully unfold the top (you will have to unfold all of the folds a few times) and pour in the vinegar-tomato paste mixture. Refold everything and put the packet in a baking dish to catch any leaks (and there will be some leaks).
  • Heat your oven to 325. Bake the roast for 4 hours. Let it rest for 10 minutes before you open the packet.
  • Use tongs to take the meat out of the packet, transferring it to a cutting board or plate, and cover it with foil. The meat will come apart in large pieces when you try to pick it up....oh, yeah...
  • Strain the cooking liquid through a fine sieve (you might have to press it through) to make a sauce. Slightly pull the meat apart with a fork and serve it with the sauce.
Keyword beef