Preheat your oven to 325°F (165°C). Place a 3- to 4-pound whole beef chuck roast into a 9×13-inch (or similar) ceramic or glass baking dish, fat side up. The roast should sit flat in the dish with a little room around it.
Sprinkle the dry onion soup mix evenly over the top and sides of the chuck roast, pressing it lightly so it clings to the meat.
In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, and Worcestershire sauce until smooth. Pour this mixture around and over the roast, making sure some of it seeps underneath so the meat is nestled in the liquid.
Sauce being poured over seasoned chuck roast
Sauce being poured over seasoned chuck roast
Cover the baking dish tightly with a double layer of aluminum foil or a well-fitting lid. This keeps the moisture trapped so the chuck roast becomes very tender.
Place the covered baking dish on the center rack of the preheated oven and bake for 3 to 3 1/2 hours, or until the roast is fork-tender. You should be able to pull the meat apart easily with a fork. If using a thermometer, the internal temperature will be at least 190°F for shreddable tenderness.
Carefully remove the baking dish from the oven and let the roast rest, still covered, for about 10 to 15 minutes. This helps the juices settle back into the meat.
Freshly baked chuck roast resting under foil
Freshly baked chuck roast resting under foil
Uncover, slice or shred the chuck roast directly in the baking dish, and spoon the rich gravy from the pan over the top before serving. Taste the juices and add a pinch of salt or pepper if you feel it needs it.
Variations & Tips
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