How to cook a chuck tender roast to fork tender perfection. Braising this lean and tough cut of beef in a flavorful and aromatic liquid alongside root vegetables invariably results in richly flavored, juicy meat that is easy to pull apart. You can choose to simply break apart the roast and serve it the traditional way, perhaps with the suggested easy to make gravy. Alternatively, you can shred the cooked chuck tender a bit more dilligently and allow it to soak up the braising liquid.

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Chuck tender roast with root vegetables.

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What Is Chuck Tender Roast?
Chuck Tender Names, Shape & Function
How Tender Is a Chuck Tender Roast?
What is the Difference Between a Chuck Roast and a Chuck Tender Roast?
How Should Chuck Tender Roast Be Cooked?
Ingredients for This Chuck Tender Roast Recipe
How to Cook a Chuck Tender Roast
How Long Does It Take to Cook Chuck Tender?
Serving the Beef Chuck Tender Roast
How to Make a Gravy Using the Braising Liquids
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Recipe

What Is Chuck Tender Roast?

The chuck tender roast is a lean cut of beef derived from the chuck primal of the animal. Also known as the square-cut chuck, this large primal contains cuts known for their rich, beefy flavor.

Chuck Tender Names, Shape & Function

The scientific name of the chuck tender muscle is supraspinatus. In bovine anatomy it helps with the extension and stabilization of the shoulder joint and is therefore a hard working muscle. It has a narrow shape relative to its length and is tapered on one end, with a pointed tip.

The name chuck tender is due to its appearance being similar to beef tenderloin. Other names include chuck filet, scotch tender, mock tender roast and medallion pot roast. When cut into steaks beef chuck tender roast is known as mock tender steak.

Shown below is a raw beef chuck tender roast - you can notice the visual resemblance to beef tenderloin.

How Tender Is a Chuck Tender Roast?

Chuck tender roast is very tough due to the fact that it is such a hard working muscle of the shoulder complex of the animal. The name is misleading as it is based on shape and not tenderness.

However, when cooked properly a chuck tender pot roast can become fork tender and exceptionally delicious.

What is the Difference Between a Chuck Roast and a Chuck Tender Roast?

A chuck roast is not a specific muscle as is the case with chuck tender.

Chuck roast is simpy a cut of beef from the center of the chuck roll and contains more intramuscular fat and connective tissue while a chuck tender is very lean as noted above.

Beef chuck roast is also known as center cut chuck roast, chuck center roast and chuck pot roast.

How Should Chuck Tender Roast Be Cooked?

Chuck tender roast is best when slow cooked with moist heat (braised) also known as the pot roast method. When prepared in this manner the cut becomes fork tender and can effortlessly be pulled apart. It is simply perfect for shredded beef.

The best approaches to slow cooking a whole chuck tender roast are crock pot (slow cooker) or a Dutch oven (braiser).

They do essentially the same thing - gentle moist heat is circulated in a trapped environment to soften the muscle fibers and maintain a juicy texture.

When cubed chuck tender roast is also good for beef stew in place of brisket flat etc.

This cut of beef is not appropriate for smoking because it lacks fat content but it is suitable for pressure cooking.

Ingredients for This Chuck Tender Roast Recipe

A formatted printable version of the ingredients is available in the Recipe Card at the end of the post. Below you can find more detail.

Ingredients for chuck tender roast in crock pot.

Chuck tender roast. A whole chuck tender usually weighs around four pounds. Before you begin cooking bring it to room temperature by leaving it on the counter.

Neutral oil. Vegetable or canola oil are ideal to sear the beef before you begin braising it.

Aromatic vegetables. Onion, carrots and celery in tandem contribute savory flavor to the chuck tender pot roast.

Potatoes or root vegetables. Baby gold potatoes or red potatoes are a classic choice for pot roasts like this one, but you can also use turnip (peeled and sliced thick), parsnip or rutabaga.

Herbs, spices and other flavoring agents. Garlic cloves, thyme and oregano (fresh or sub with dried), bay leaf and salt and black pepper to taste. You will also need a bit of tomato paste and brown sugar to balance the flavor base for the braising liquid. If you are using root vegetables in place of potatoes you can increase the brown sugar amount noted in the recipe card to counter any natural bitterness.

Flavorful liquid. To create the braising liquid you will need a dark beer or red wine to deglaze the bottom of the vessel where you brown the chuck tender. Beef broth is an acceptable substitute if you do not have beer or wine, especially since you will be adding some to the slow cooker or Dutch oven later on.

TIP: Should you want to make a gravy with some of the braising liquid you will need a couple of tablespoons of butter and all-purpose flour to make a roux before you work in the delicious strained juices from the chuck tender braise.

How to Cook a Chuck Tender Roast

The step-by-step pictures below illustrate the easy process to slow cook chuck tender roast for maximum flavor and tenderness. Summary of the steps is presented in the printable Recipe Card.

Prep the roast. A whole chuck tender roast will normally have a large silver skin covering one side. Remove it by sliding the tip of a sharp knife under one of the edges to lift it. Using a paper towel tightly pinch the lifted end and pull off the skin while pressing down on the roast with your other hand. It may take several tries to remove the whole silver skin.

Sear the roast. Season the beef with salt and pepper. Heat a large skillet (or the Dutch oven/braiser you will be using) over medium-high heat with half the cooking oil called for. Once shimmering, sear the roast on all sides. This process creates a lot of flavor through the Maillard reaction. Set the seared roast aside and lower the heat to medium.

Prep the braising liquid base. Add the rest of the cooking oil to the skillet and saute the onions and garlic. Once softened work in the tomato paste. Deglaze with beer, wine or beef broth and scrape all the brown bits from the pan. Bring to simmer. Add the brown sugar and spices, stir and simmer for another minute.

Combine everything together and braise. Place the vegetables you are using at the bottom of the slow cooker. Place the roast on top, then add the braising liquid. Pour in the beef broth and if using any fresh herbs nestle them on the sides. Close the lid and cook until the beef is fork tender.

How Long Does It Take to Cook Chuck Tender?

It takes anywhere from three to seven hours to cook a whole chuck tender roast to pull-apart tenderness.

The exact time varies based on the braising temperature maintained (low or high setting of crock pot). The exact size and weight of the cut you are cooking also matters.

You could speed up the process if you use a pressure cooker but this recipe aims for low and slow cooking that creates rich flavors typical for a pot roast recipe.

Serving the Beef Chuck Tender Roast

Classic pot roast. Present sizeable chunks of the fork tender beef alongside the veggies it was braised with. If you'd like to make a quick gravy to drizzle over the meat, consult the instructions given below.

Sandwiches. Besides the classic presentation consider preparing this easy creamy horseradish sauce for beef and serve the shredded chuck roast as a shredded beef sandwich. With the help of two forks pull it apart even smaller than shown in the pictures in this post and allow it to soak in just enough of the juices from the slow cooker to achieve a good saturation but not make it soggy. Pile it up on warm hoagie rolls slathered with the horseradish sauce. Add your favorite garnishes.

Slow cooked chuck tender roast with potatoes and vegetables in crock pot.

How to Make a Gravy Using the Braising Liquids

Strain about 1 cup of the braising liquids and set aside.
In a sauce pan over medium-high heat melt 1 tablespoon of butter and work in 1 tablespoon of all purpose flour. Stir enthusiastically until the mixture just begins to brown. Add the braising liquid and whisk vigourously to achieve a homogenous consistency. Once the gravy looks thick enough remove the saucepan from the heat. Taste and season as needed. Transfer to a gravy boat.

If the gravy needs thinning out while you are still whisking - add a bit more of the liquid. You can easily double the amount of the gravy by doubling the noted ingredients.

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Recipe

Chuck Tender Roast (Slow Cooked)

5 from 1 vote

Print Pin Rate

Prep Time: 30

Cook Time: 3

Total Time: 3 30

Servings: servings

Calories: 875kcal

Author: Milena Perrine

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Ingredients

4 lbs chuck tender roast*
kosher salt and black pepper to season roast (to taste, but use generoulsy)
3 tablespoon vegetable oil or similar
1 yellow onion large, diced
4 large cloves of garlic or about 6 smaller, diced small but not minced
2 tablespoon tomato paste
6 oz dark beer or 4 oz red wine or 6 oz beef broth
2 tablespoon brown sugar
2 bay leaves
2 teaspoon dried oregano
4 carrots large, peeled and sliced thick
1.5 lbs potatoes red or baby gold, scrubbed clean, larger ones halved
4 celery ribs large, or 5-6 smaller, peeled and sliced thick
1 ¼ cup beef broth
fresh thyme and oregano to taste

Instructions

PREPARE THE CHUCK TENDER ROAST

Remove the beef from its packaging and pat it dry with paper towels. Remove the silver skin lining covering one side of the roast by gently sliding the tip of a sharp knife underneath it to lift it up and then peeling it off by holding it with paper towel.
Generously season all sides of the roast with salt and pepper. Allow to sit for a little bit at room temperature.

SLOW COOKER (CROCK POT)

Heat 2 tablespoon of the oil in a large, heavy bottomed frying pan or skillet over medium-high heat. Sear the prepared roast on all sides until it looks golden brown and has acquired an appetizing crust. About 6-8 minutes total. Set aside.
Lower the heat to medium, add the remaining 1 tablespoon oil and saute the diced onion and the garlic. Once softened stir in the tomato paste and cook for about 1 minute.
Deglaze with the beer (or wine or beef broth) and be sure to scrape all the tasty brown bits from the bottom of the pan. Add the brown sugar, bay leaves and dried oregano. Bring to simmer. Turn off heat.
Place the carrots, potatoes and celery at the bottom of the slow cooker. Nestle the seared chuck tender on top. Pour the braising liquid you made over all that, straight from the pan. Add the 1 ¼ cup of beef broth and the fresh herbs (thyme and oregano). Close the lid.
Cook until the beef is fork tender and can be pulled apart without effort. On high this is likely to take between 3 and 4.5 hours. On low up to 8 hours.
When ready to serve, transfer the vegetables to a platter, slightly break up the beef and allow it to absorb a bit of the juices in the crock pot and then serve it next to the vegetables. If you have at least a cup of braising liquid remaining (should be more) you can make a quick gravy (see the notes below).

OVEN BRAISING (DUTCH OVEN OR BRAISER)

Note: If you are using a large braiser you do not need a separate skillet, do everything in the braiser. If a Dutch oven, follow the instructions below because searing a whole chuck tender in a Dutch oven will cause it to steam rather than form a nice crust.
Preheat the oven to 300 F.
In a large skillet or heavy bottomed pan heat 2 tablespoon of the oil over medium-high heat. Sear the prepared roast on all sides until it looks golden brown and has acquired an appetizing crust. About 6-8 minutes total. Set aside.
Lower the heat to medium, add the diced onion and garlic and saute until softened. Work in the tomato paste and cook for another minute.
Deglaze with the beer (or wine or beef broth) and be sure to scrape all the tasty brown bits from the bottom of the pan. Add the brown sugar, bay leaves and dried oregano. Bring to simmer. Turn off heat.
Place the vegetables at the bottom of the Dutch oven. Nestle the seared chuck tender on top. Add the braising liquid from the pan and the 1 ¼ cup beef broth. Add the fresh herbs. Close the lid and transfer to the oven.
Cook at 300 F until the meat is fork tender and you can pull it apart without effort with forks. Start checking for tenderness after 3 hours.
To serve see step #6 above.

Notes

*This is about the average weight of the chuck tender cut of beef. It varies between 3 lbs and 4.5 lbs.

Cooking Time Note:

The cooking time will depend on the size of the chuck tender roast and the temperature setting for the braise.

If using a slow cooker on high and cooking a smaller cut of beef 3 to 4 hours as noted above will most likely be just enough. If cooking on the low setting it can take up to eight hours to see tender meat, especially if the roast is more sizable.

The meat temperature is irrelevant with this cut - cook until your desired tenderness is reached.

How to Make a Gravy:

Strain about 1 cup of the braising liquid and set aside.
In a sauce pan over medium-high heat melt 1 tablespoon of butter and work in 1 tablespoon of all purpose flour. Stir enthusiastically until the mixture just begins to brown. Add the braising liquid and whisk vigourously to achieve a homogenous consistency. Once the gravy looks thick enough remove from the heat. Taste and season as needed. Transfer to a gravy boat.

If the gravy needs thinning out while you are still whisking – add a bit more of the liquid. Finally, you can easily double the amount of the gravy by simply doubling the noted ingredients.

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