Chuck Roast Burnt Ends
Oven-roasted Chuck Roast Burnt Ends are tender, carmelized, and packed with beefy flavor. If you love the flavor of traditional brisket burnt ends but don’t have a smoker (or hours to babysit one), this method is the perfect solution. All the flavor of burnt ends from the comfort of your kitchen in a fraction of the time it takes for traditional burnt ends. Perfect for game day, backyard parties, or a cozy weekend dinner. Try serving with my Crispy Potato Wedges or Potato Salad.
What are Burnt Ends?
Originally “burnt ends” came from the crispy, fatty tips of a smoked brisket. Brisket can be expensive and time-consuming, so many home cooks now use chuck roast, a more affordable, marbled cut that becomes fall-apart tender with slow roasting.
Ingredients needed to make Chuck Roast Burnt Ends:
- 2-3 lb boneless chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
How to make Chuck Roast Burnt Ends:
- Preheat your oven to 325 degrees.
- Pat your chuck roast dry and season on both sides generously with salt and pepper. Rub seasoning into the meat with your hands.
- Place roast in a Dutch oven or roasting pan and cover with tinfoil or an ovenproof lid.
- Roast for 2-3 hours or until meat shreds. (Rule of thumb is 1 hour per pound of roast.)
- Remove the meat from the pan and increase the temperature to 425 degrees.
- Shred the roast with two forks into large chunks.
- Toss the meat around in the rendered fat remaining in the pan.
- Place meat back into the pan and place back into the oven uncovered for 15-20 minutes, stirring halfway through, until the edges get dark and crispy. (This really doesn’t need BBQ sauce but you can toss the meat in sauce before returning to the oven if desired for traditional burnt ends.)
- Serve immediately. Great with my Crispy Potato Wedges or Potato Salad.
Notes:
- Don’t rush the first roast: The slow cook breaks down the connective tissue for tenderness.
- Use a fatty chuck roast: More marbling = more flavor.
- Want extra smoke flavor? Add a teaspoon of liquid smoke or use smoked paprika in your rub.
- Crispier edges: You can broil for the last 2-3 minutes on a sheet pan but watch closely!
- More spicy flavors: Use your favorite bbq rub recipe.
- Toss in BBQ sauce: For traditional burnt ends you can toss in bbq sauce before your final roast.
- Cut into cubes: If you don’t want to shred the meat, cut into bite-sized cubes before your final roast instead.
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Chuck Roast Burnt Ends
Oven-roasted Chuck Roast Burnt Ends are tender, carmelized, and packed with beefy flavor and more economical than traditional beef brisket
Equipment
- 1 Dutch Oven or roasting pan
Ingredients
- 2-3 lb boneless chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
Instructions
- Preheat your oven to 325 degrees.
- Pat your chuck roast dry and season on both sides generously with salt and pepper. Rub seasoning into the meat with your hands.
- Place roast in a Dutch oven or roasting pan and cover with tinfoil or an ovenproof lid.
- Roast for 2-3 hours or until meat shreds. (Rule of thumb is 1 hour per pound of roast.)
- Remove the meat from the pan and increase the temperature to 425 degrees. Shred the roast with two forks into large chunks and toss the meat around in the rendered fat remaining in the pan.
- Place meat back into the pan and place back into the oven uncovered for 15-20 minutes, stirring halfway through, until the edges get dark and crispy. (This really doesn't need BBQ sauce but you can toss the meat in sauce before returning to the oven if desired for traditional burnt ends.)
- Serve immediately.
- Notes: *Don't rush the first roast: The slow cook breaks down the connective tissue for tenderness. *Use a fatty chuck roast: More marbling = more flavor. *Want extra smoke flavor? Add a teaspoon of liquid smoke or use smoked paprika in your rub. *Crispier edges: You can broil for the last 2-3 minutes on a sheet pan but watch closely! *More spicy flavors: Use your favorite bbq rub recipe. *Toss in BBQ sauce: For traditional burnt ends you can toss in bbq sauce before your final roast. *Cut into cubes: If you don't want to shred the meat, cut into bite-sized cubes before your final roast instead.
Tried this recipe?Let us know how it was!