This Beer-Braised BBQ Chuck Roast is low on effort, yet high on flavor! It takes less than 20 minutes to prepare and cooks low and slow until it’s fall apart tender and totally mouthwatering!
One of Tom’s favorite meals has always been my Classic Pot Roast. It’s a comfort food dish that never fails to please.
During the summer months, I don’t often think of making a pot roast though. We still like to enjoy a good chuck roast, but I like to prepare it with more of a summer BBQ flair.
Why You’ll Love this Recipe
This chuck roast is no joke, beyond tender, and the sauce is the easiest combination of a mere 4 ingredients. It’s cooked in your oven, low and slow for just over three hours and perfect served on little Hawaiian rolls or minus the rolls and simply on a plate with a side of fresh summer corn on the cob, tomatoes and perhaps a nice hunk of corn bread. It has summer par-tay food written all over it!
I season my chuck roast generously with some of our favorite Montreal steak seasoning before I sear it on all sides in my Dutch oven. Tom and I love the flavor it gives the meat.
Then I whisk together the beer, chili sauce, brown sugar and Worcestershire sauce before pouring it over the meat and baking it in a 300 degree oven, covered for 3- 3 1/2 hours or until fall apart tender.
Ingredients You’ll Need
- 3-4 lb. chuck roast
- Montreal steak seasoning
- beer
- chili sauce (I use Heinz Chili Sauce)
- brown sugar
- Worcestershire sauce
Step-By-Step Instructions
First, you will season your roast with some Montréal steak seasoning and sear it on all sides in a large Dutch oven.
Next up, you will whisk together the remaining ingredients and pour oven the roast in your Dutch oven.
You will bake your roast for 3-3 1/2 hours until fall apart tender and then shred the meat with two forks.
Hope you guys give this recipe a try for your summer parties ahead. It requires minimal effort, but you’ll really enjoy how tender and juicy the meat is and how much flavor it has. It’s going to be perfect for fall game days this year too.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Beer-Braised BBQ Chuck Roast
I used a 3 1/2 pound chuck roast for this recipe. Any size between 3-4 lbs. will work.
The chuck roast cut usually has some fat. I chose a roast with the least amount of fat that I could find.
When the roast is done cooking, I remove it to a large platter or cutting board and shred it with two forks before returning it to a serving dish and then adding a few ladlefuls of the gravy.
More Summer BBQ Recipes to Enjoy
Maple Bourbon BBQ Kielbasa Bites
Beer-Braised BBQ Chuck Roast
Print Recipe Pin RecipeIngredients
- 3-4 lb. lean boneless, beef chuck roast
- 2-3 Tbsp. Montreal steak seasoning
- 2-3 Tbsp. olive oil
- 12 oz. chili sauce, I use Heinz Chili Sauce. Do not use hot chili sauce for this recipe.
- 1/2 cup light brown sugar
- 2 Tbsp. Worcestershire sauce
- 2 12-oz. cans beer
Instructions
- Preheat oven to 300 degrees. Pat the roast dry with a paper towel. Season both sides evenly with the Montreal Steak Seasoning. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the meat on all sides.
- In a large bowl, whisk together chili sauce, brown sugar, Worcestershire sauce and beer. Pour this mixture over the browned meat in the Dutch oven. Cover with a lid and bake for 3-3 1/2 hours or until fall apart tender. Remove from the oven. Remove the meat from the pan to a large platter or board and let stand for 5 minutes, then shred the meat with two forks. Add the meat to a serving dish and top with a few ladlefuls of the gravy.
This beef looks so juicy and absolutely melt in your mouth tender, Mary Ann! Love the short list of ingredients too. Can’t wait to try it!
It’s super easy Marissa! And incredibly tender and flavorful!
Looks deliicous! Can it be made in a crockpot?
Hi Pam. This would work in a crockpot, but I’m not sure how long because I haven’t tested it yet. You just want to make sure you cook it long enough so it’s fall apart tender.
I just made this recipe in a crockpot. About 6-7 hours on low. The roast was so delicious!! Definitely plan on making this again 😋
So happy you enjoyed it Sandra! Thanks for giving the time in the crockpot!
I love a good chuck roast, Mary Ann, and when it’s fall-apart tender, its’ absolutely perfect. and this simple preparation I imagine is hard to beat!
It’s soooo tender Laura! We love it!
Sounds fantastic! How do you like to serve it? Over rice or pasta? In a sandwich with slaw and pickles? Any side dish suggestions? Thanks in advance for a response! I love your recipes!
Hi Dawn! So happy you love the blog! Silly of me not to mention that! We love this chuck roast served as sandwiches or even with mashed potatoes and a another veggie on the side. The meat is cooked until it’s super tender and we just love it! I love how easy it is too.
I just got a Dutch oven and this is the perfect recipe to try in it. I can’t wait! What type of chili sauce do you use?
Hi Tara! I use Heinz Chili Sauce. Enjoy!
Hi! Loving the recipe I was wondering what beer you preferred to use. Thanks :)
Hi Sydney. I just use whatever we have in the fridge. When I made this recipe, I used Bud Light. Enjoy!
Really wanting to try this recipe but I can’t buy beer because I’m 19. Do you have any suggestions to substitute for it?
Why don’t you use an equal amount of beef broth Nicolette. Enjoy!
A good Kombucha will work instead of beer
I’ll need to try that. Thanks Robert!
Absolutely terrific and it made our home smell so delightful as it baked. As someone who cooks all the time, I am truly impressed and excited to follow MaryAnn to see what else she makes!
Thank you so much Tammy!! You made my day!
It might be helpful to specify the type of chili sauce. I’m not a very good cook. When I make something for the first time, I do my best to follow the instructions exactly as written, no matter what. The only chili sauce I am familiar with is sriracha. Putting 12oz of sriracha in with this roast made it scorching hot and difficult to eat. I’m guessing the Heinz chili sauce mentioned In response to anther comment would not inflict as much pain. Since the underlying flavor was quite good, I will likely try this again, turning the heat down from the previously experienced level of molten lava.
Thanks.
Oh darn Michael! Yes chili sauce is the Heinz chili sauce. I call sriracha hot chili sauce. I will correct that so someone else doesn’t make that mistake too. Thanks for taking the time to leave a helpful comment.
Hi I just made this and loved it. I was wondering if you have tried this with a pork roast or possibly chicken?
No I haven’t, but I think it would work with either. Let me now if you give them a try!
Sounds like a delicious recipe and easy too! Do you think using Gluten free beer would work in this recipe?
Yes, I think it would be fine Maggie. Enjoy!