Reverse Sear Chuck Roast Recipe

I’m telling you—Sunday dinner has really come to mean Reverse Sear Chuck Roast for me. It’s easy, tasty all the way, and it works magic on a tough cut, rendering it super-tender and melt-in-your-mouth good. The beauty of things? You don’t even need a smoker or fancy tools. Your oven, a skillet, and some good old patience are all you need.

They say it’s all about the beefy flavor and that crusty exterior; then this one’s for you.

What is Reverse Sear Chuck Roast?

Reverse sear means cooking the meat very slowly and searing just before serving it. It makes the inside juicy while developing a golden, crisp crust on the outside.

Traditionally, chuck roast is made as pot roast; reverse-seared, it can be somewhat prime rib without the price tag. Fatty, meaty, and tastes like it was served straight out of a steakhouse!

Ingredients

For the roast:

• 1 (3–4 lb) chuck roast
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika

Optional extras:

• Fresh rosemary or thyme for aroma
• 1 tbsp butter for the sear

How to Make Reverse Sear Chuck Roast

1. Prep the roast
2. Pat the roast whole with paper towels. Mix salt, pepper, garlic powder, onion powder, and paprika. Rub this all over the meat. Let it sit at room temperature for 30–45 minutes.
3. Slow roast it
4. Set the oven to 250°F. Place a wire rack on a baking sheet and put the roast on the rack. Roast until the internal temperature reaches 120°F for medium-rare or about 130°F for medium—roughly 1.5 to 2 hours, depending on the thickness of the roast.
5. Rest before searing
6. Remove from the oven and allow to rest for about 20 minutes. Resting helps seal juices and gets it ready for crusting.
7. Seal for the win
8. In a cast-iron skillet, heat olive oil (add butter if you choose) over high heat. Sear all sides of the roast in about 1 to 2 minutes until a dark crust forms.
9. Slice and serve
10. Let it rest for about 5-10 minutes or so before slicing it against the grain and digging in!

Storage Tips

• Refrigerator: The leftovers are good in an airtight container for about 4 days.
• Freezing: Wrap up tightly in foil or Ziploc bags and keep in the freezer for up to about 3 months.
• Reheating: Gently heat slices in a covered skillet or microwave along with a little beef broth.

Serving Suggestions

• Mingle with mashed potatoes, roasted veggies, or crusty pieces of bread laid beside it.
• Makes delicious sandwiches with some horseradish mayo.
• Enjoy with a side of red wines or cold IPAs.

Pro Tips & Variations

• Add a dash of Worcestershire to the rub for depth.
• Try a coffee rub for a smoky twist.
• Want it spicy? Add in cayenne pepper or chili flakes.
• Let it marinate overnight for extra flavor.

FAQs

Can I use a different cut?

Yes! Tri-tip or top sirloin roast also works well with reverse searing.

Is this spicy?

Nope—this recipe is mild. Want heat? Add cayenne to the rub.

Can I make this keto or low-carb?

For certain! It is naturally low-carb; just avoid any sugary rubs or sauces.

What if I don’t have a meat thermometer?

Get one if you can, they’re cheap and make a huge difference. But if not, aim for about 30–35 minutes per pound at 250°F.

Give It a Try!

Seriously, this Reverse Sear Chuck Roast is a game-changer. You get all the juicy, beefy goodness without fussing over a grill or smoker. Once you try it, you’ll wonder why you ever made it any other way. Grab a roast this weekend and give it a go—you won’t regret it!