One-Pan Mediterranean Chuck Roast
Slow-roasted, shredded chuck roast with garlic, sun-dried tomatoes and tomato sauce — made in one pot with minimal prep. It’s a high-protein, versatile base for rice bowls, tacos, stuffed peppers or soups and requires just about 10 minutes of hands-on work.
Yield
4
Time
3 hours 55 minutes
Ingredients
2.5 lb (1.1 kg) chuck roast
1–1.5 tsp kosher salt (or generous pinches)
1/2 tsp freshly ground black pepper
1.5 tbsp sweet paprika
1.5 tbsp dried thyme or dried oregano
1/2 tsp cayenne pepper
5–6 garlic cloves, whole
6 oil-packed sun-dried tomatoes, finely diced
3/4 cup (180 ml) bone broth
1/2 cup (120 ml) tomato sauce
1 medium sweet potato, peeled and diced (optional — you can substitute carrots, parsnips or omit for lower carb)
3 tbsp mayonnaise (for sauce)
1 tbsp tomato paste (for sauce)
1 garlic clove, minced (for sauce)
Zest and juice of 1 small lemon (for sauce)
Pinch of salt (for sauce)
Fresh parsley, chopped, for garnish
Cooked rice (high-protein or low-carb) or other sides, for serving (optional)
Instructions
Step 1
Preheat oven to 350°F (175°C).
Step 2
Season the chuck roast on all sides: rub with 1–1.5 tsp kosher salt, 1/2 tsp black pepper, 1.5 tbsp sweet paprika, 1.5 tbsp dried thyme or oregano, and 1/2 tsp cayenne pepper.
Step 3
Place the seasoned roast in an oven-safe pot or baking dish with a lid.
Step 4
Add 5–6 whole garlic cloves and the 6 finely diced oil-packed sun-dried tomatoes around the roast.
Step 5
Pour 3/4 cup bone broth and 1/2 cup tomato sauce into the dish around (not over) the roast so the spices and tomatoes stay on the meat.
Step 6
Cover the dish and roast low and slow in the oven at 350°F (175°C) for about 3 hours (see tip for larger roasts).
Step 7
After the initial roast, remove the dish from the oven. Use two forks to shred the beef in the pan and mix it well with the cooking juices/drippings.
Step 8
If using a root vegetable like sweet potato, fold the diced sweet potato (or carrots/parsnips) into the shredded beef, distributing evenly.
Step 9
Increase oven temperature to 425°F (220°C). Return the uncovered dish to the oven and bake an additional 40–45 minutes, until vegetables are tender and edges develop some color/crispness.
Step 10
Meanwhile make the quick lemon-tomato sauce: whisk together 3 tbsp mayonnaise, 1 tbsp tomato paste, 1 minced garlic clove, the zest and juice of 1 small lemon, and a pinch of salt.
Step 11
Serve shredded beef with rice or preferred sides, top with chopped parsley and a spoonful of the lemon-tomato sauce.
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