Cook a chuck roast in the oven for about 3 hours total at 350°F—2 hours covered, then about 1 hour uncovered to reduce the liquid and finish cooking. Cooking time may vary depending on the size of the roast and the amount of braising liquid, so a good rule of thumb is 2 hours covered, then uncovered until the liquid is reduced by about half.

350°F is the most common temperature for cooking chuck roast in the oven. You can increase the temperature to 400°F near the end to help reduce the braising liquid, but be sure to keep basting the roast if you do so that it doesn’t dry out.

A 3lb chuck roast, baked with potatoes and carrots, should make 4-5 servings, especially if served with an extra side like rice or mashed potatoes.

Chuck roast pairs well with rice, mashed potatoes, or steamed vegetables. In this recipe, the roast is cooked with potatoes, carrots, and onions, so it can definitely be a one-pan meal—but I still recommend serving it with something else to help soak up the delicious braising liquid.

Searing the roast before cooking adds extra flavor by browning the outside and creating a richer braising liquid. While optional, it is highly recommended for the best taste.

Add enough liquid so it reaches about 1/2 to 3/4 up the sides of the roast. This ensures proper braising so the meat doesn’t dry out without turning the dish into a soup.

Yes. In fact, an article on The Pioneer Woman recommends brisket and bottom round as good substitutes for chuck roast. I’ve had success with top round as well—but in all honesty, the unique fat distribution and connective tissue of chuck roast are what make it perfect for oven roasting.

Cook the chuck roast covered for the first 2 hours to retain moisture, then uncovered for the final hour to reduce the liquid and develop flavor, as well as to crisp up the top of the vegetables.

Basting the chuck roast is important so that it doesn’t dry out after you take off the foil covering. It also enhances the flavor, helping the rich braising liquid soak into the meat and veggies.

The key to making chuck roast in the oven tender is cooking it “low and slow” with enough liquid. 350°F with about 3 cups of broth is a good base guideline for ensuring it comes out fall-apart tender

A beef shank is a cross-section of a cow’s leg. Almost always sold bone-in, they have plenty of collagen and connective tissues, as well as marrow in the middle of the bone. Although shanks have a lot of beef flavor, this cut has a reputation for being tough, but if cooked properly, it tenderizes nicely.

Braising is the best method. Cook the shanks in enough liquid to almost cover them—either on the stovetop or in the oven—so the collagen breaks down, the meat becomes tender, and the marrow softens. I baked mine in a 9×13 dish with vegetables, and it turned out absolutely incredible.

Beef shanks have a deep, beefy flavor that’s often described as slightly earthy or gamey, likely because they’re from a part of the cow that’s constantly moving. Old-fashioned southern cooks often say that the flavor is similar to oxtails, so if you’re a fan of those, you’ll probably like shanks as well.

It takes about 3 hours of cooking in the oven to tenderize beef shanks to the point of being fork-tender. Even if braised in a pot or boiled in water, 3 hours of cooking on medium heat (350F or medium/medium-high heat on the stove) is needed to soften the collagen and connective tissue completely.

Beef shanks are great with rice, mashed potatoes, polenta, or even crusty bread to soak up the flavorful braising liquid. Vegetables from the pan can also be served alongside the meat. In Italian, Argentinian, and Uruguayan cuisine, polenta is a common side dish for beef shanks as well.

The most important ingredient in this recipe is actually TIME! Not only do the beef shanks need time to tenderize, but also the flavors need to marry and the liquid needs to reduce. Thankfully, it’s 3 hours of mostly hand-off cook time, so you can do other things while your dinner is in the oven.

Worcestershire sauce is key to this recipe because the umami flavor really brings out the beef flavor in the shanks. It’s a great flavor enhancer in other recipes as well, so give it a try in meat loaf, hamburgers, and other recipes.

Beef shanks are often used in soups, stews, and braises, including the Italian (and Argentinian/Uruguayan) osso buco, Mexican caldo de res soup, Filipino bufalo soup, and many more!

Yes! It works especially well in soups and stews. In fact, my beef shank vegetable soup turned out great—it added a depth of flavor that you can’t get with ground beef. Just make sure that your recipe includes 3 hours of cook time.

If you don’t see beef shank at your local grocer, check meat markets or butcher shops. This cut of meat is popular in many Latin and Asian cuisines, so supermarkets that cater to those cuisines would be good places to find it as well.