Tender Baked Chuck Roast -The Best Recipe

I finally found a way to transport the delicious flavors of a traditional pernil (roasted pork butt or shoulder) into the most flavorful & tender chuck roast!

Inspired by the flavors of pernil, this oven-baked chuck roast is my go-to for a pork-free holiday alternative. I wanted to create a dish that honors the vibrant, garlicky essence of pernil while keeping it beef-based. The result? A tender, flavorful roast that pairs beautifully with arroz con gandules and potato salad for a true taste of a Caribbean holiday feast.

This chuck roast is proof that you don’t need pork to enjoy the bold, festive flavors of pernil. Perfect for holiday gatherings or Sunday dinners, it’s a comforting and flavorful dish that brings everyone to the table.

The History of Pernil in Holiday Traditions

Pernil, a slow-roasted pork shoulder marinated in garlic, citrus, and spices, holds a special place in holiday celebrations across Latin America and the Caribbean. In Puerto Rico, pernil is the star of the Christmas Eve feast, known as Nochebuena. Dominicans serve it alongside moro de guandules (rice and pigeon peas), while Cubans often pair it with yuca and mojo sauce. This dish symbolizes togetherness, tradition, and the joy of sharing a hearty meal with loved ones. By creating a beef-based version, I wanted to pay homage to this beloved tradition while offering an alternative for those who prefer not to eat pork.

Chuck roast is the perfect canvas for bold flavors. Marinated overnight in a blend of sofrito, citrus, and spices, this roast soaks up every ounce of seasoning. After a long, slow roast in the oven, the meat becomes fall-apart tender with a beautiful crust that captures the essence of traditional pernil.

Ingredients:

• 1 tablespoon vegetable oil
• 1/4 cup sofrito (store-bought or homemade)
• 1 boneless chuck roast (3-4 lb)
• 6-8 cloves garlic, minced
• 1 tablespoon oregano
• 1 tablespoon Adobo seasoning
• 1 1/2 teaspoons Sazon (1 packet)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Juice of 2 sour oranges (or 2 lemons & 1 orange)
• 2 cups beef broth or stock

Directions:

1. Marinate the meat. In a large bowl, combine vegetable oil, sofrito, minced garlic, oregano, Adobo, sazon, salt, and pepper with the citrus juice.
2. Season the roast. Generously coat all sides of the chuck roast with the marinade. For extra flavor, make small slices into the roast with a knife, allowing the marinade to penetrate deeper. Cover and marinate overnight in the refrigerator. Let the roast rest at room temperature for one hour before cooking.
3. Preheat the oven. Set the oven to 350 degrees F (180 degrees C). Heat a dutch oven or oven-safe pot over medium-high heat. Add a bit of oil and wait until it’s hot.
4. Sear the roast. Place the chuck roast in the pot and sear for about 3 minutes on each side until a deep brown crust forms.
5. Add liquid and roast. Pour the beef broth or stock into the pot. If you have leftover marinade, dilute it with 1/2 cup of water and add it to the pot. Cover with an oven-safe lid or aluminum foil and place in the oven.
6. Bake to perfection. Roast for 3 to 4 hours, checking for tenderness at the 3-hour mark. Once the meat is fork-tender, remove from the oven. Let the roast rest for 10-15 minutes before slicing and serving.

Print Recipe

Oven Baked Chuck Roast

Ingredients

For the marinade:

• 1 tbsp neutral oil olive oil or avocado oil works
• 1/4 cup sofrito store bought or homemade
• 1 boneless, chuck roast 3-4 pounds
• 6-8 garlic cloves minced
• 1 tbsp oregano
• 1 tbsp Adobo seasoning
• 1 1/2 tsp Sazon one packet
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 2 sour oranges or 2 lemons & 1 orange

For the roast:

• 1 tbsp neutral oil olive oil or avocado oil works
• 2 cups beef broth or stock

Instructions

• In a large bowl combine oil, sofrito, minced garlic, oregano, adobo, sazon, salt and pepper with the citrus juice.
• Season all sides of the chuck roast generously with the marinade. Optional: make small slices on the  roast with knife. Marinate for overnight, rest in room temperature 1 hour before searing.
• Preheat oven to 350 degrees F (180 degrees C).Place your dutch oven or oven-safe pot over medium high heat. Add a bit of oil and wait until it’s hot then add the seasoned chuck roast.
• Sear the chuck roast on each side until it gets a deep brown crust, about 3 minutes per side. Add beef broth or stock. If you want to use remaining marinade make sure to dilute with 1/2 cup of water. Cover with oven safe lid or aluminum foil and place in oven.
• Bake the roast for 3 to four hours, checking at three hours for tenderness. Once fork tender, take the roast out of the oven. Let the pot roast rest for 10-15 minutes before serving.
• Serve with Arroz con Gandules and Potato salad for the best flavor experience!

Notes

• Sour Orange Substitution: If you can’t find sour oranges, use a mix of two lemons and one orange. This combination mimics the tart yet sweet profile that gives the roast its authentic flavor.
• Marination is Key: The longer the roast marinates, the deeper the flavors. Overnight marination yields the best results.
• Resting Matters: Letting the roast rest before slicing helps retain its juices, ensuring every bite is succulent.
• Serving Suggestions: This roast shines alongside arroz con gandules and creamy potato salad, completing the holiday spread. Add fresh cilantro and lime wedges for garnish.
• Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage. Thaw overnight in the fridge before reheating.
• Reheating Tips: Reheat in a covered skillet over low heat with a splash of broth or water to keep the meat moist. Alternatively, warm in the oven at 300 degrees F until heated through.