Choose a chuck roast (about 3–5 lb) and pat dry
Preheat oven to 325°F (165°C) for braising
Season all sides with salt and black pepper
Optional: rub with garlic powder, onion powder, paprika, and a little oil
Sear the roast in a heavy pot or Dutch oven over medium-high heat until browned on all sides (about 3–5 minutes per side)
Remove roast to a plate
Sauté aromatics in the same pot (1 chopped onion, 2–3 minced garlic cloves, and optional sliced carrots/celery) for 3–5 minutes
Add 2–3 tbsp tomato paste (optional) and cook 1 minute
Deglaze with 1–2 cups beef broth or stock, scraping browned bits from the bottom
Return roast to the pot
Add enough liquid to come about halfway up the roast (broth, stock, or a mix with water)
Add flavor additions (optional): 1–2 bay leaves, thyme/rosemary, Worcestershire sauce
Cover with a tight lid or foil
Braise in the oven until fork-tender (about 2.5–4 hours, depending on size)
Check for tenderness with a fork near the thickest part; continue cooking until easily pulls apart
Remove roast and rest on a cutting board 15–25 minutes
Skim excess fat from the cooking liquid if needed
Thicken sauce (optional): simmer liquid uncovered 10–20 minutes, or whisk in a slurry (1–2 tbsp cornstarch mixed with cold water)
Slice against the grain and serve with the sauce
Optional slow-cooker method
Sear roast and sauté aromatics first
Place roast in slow cooker with broth/stock to come halfway up
Cook on LOW for 8–10 hours or HIGH for 4–6 hours until fork-tender
Rest 15–25 minutes, then skim/thicken cooking liquid as desired
Optional pressure cooker/Instant Pot method
Sear roast and sauté aromatics
Add enough broth/stock to reach about 1 cup in the pot (liquid level rules vary by model)
Cook on High Pressure for 60–90 minutes (size-dependent), then natural release 15–20 minutes
Rest 15–25 minutes, then thicken sauce by simmering or reducing