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These Chuck Roast Burnt Ends are a simple, tasty BBQ dish that seriously delivers on flavor!
Think of these Chuck Roast Burnt Ends as the “easy mode” for traditional burnt ends. It’s like I’ve got the cheat code to succulent pieces of beef!
Some like to call them poor man’s burnts ends, haha! They have all the delicious flavor you’d expect from that classic BBQ treat. Tender, caramelized pieces of beef—yet they’re far easier on your wallet.
No smoker? No problem! We’re doing this in the oven, so you don’t even have to step outside. Talk about a friendly recipe!
The result? Little bits of meaty, sticky perfection. I like to joke that they’re like “meat candy,” haha! You’ll seriously keep coming back for more.
Plus, since we’re using inexpensive chuck roast instead of a brisket point, it’s a great way to enjoy a delicious meal without having to roast an entire brisket.
Serve them with coleslaw, mac and cheese, or some potato salad on the side. You can even use them as a taco filling or on a sandwich if you’re feeling creative.
Not only are these Chuck Roast Burnt Ends super easy, but they also deliver a satisfying barbecue sauce finish that reminds you of classic bbq flavors!
Some of our other favorite BARBECUE RECIPES we have on our site include: Oven Honey BBQ Meatballs Appetizer Recipe, Homemade Easy BBQ Sauce Recipe, and Air Fryer BBQ Bacon Wrapped Dill Pickles.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE CHUCK ROAST BURNT ENDS:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT IS CHUCK ROAST?
- WHAT ARE BURNT ENDS?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Chuck Roast Burnt Ends Recipe in Oven
WHY THIS RECIPE WORKS:
- Inexpensive Cut, Big Flavor: By using an inexpensive chuck roast, you get a delicious meal with the fat content needed for that juicy “burnt end” texture, without paying for a whole brisket.
- Easy Oven Method: You don’t need a pellet smoker or offset smoker. Everything happens in the oven, so it’s a great way to enjoy “smoked” flavor at home (thanks to liquid smoke).
- Simple, Bold Seasoning: A dry rub of brown sugar and spices, plus your favorite bbq sauce, delivers great results without a lot of fuss.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Chuck roast
- Mustard
- Brown sugar
- Liquid smoke
- Garlic salt
- Minced dried onion
- Steak seasoning
- Smoked paprika
- BBQ sauce
HOW TO MAKE CHUCK ROAST BURNT ENDS:
- Preheat the oven to 350°F.
- In a large bowl, toss the stew beef with the mustard, brown sugar, liquid smoke, garlic salt, minced onion, steak seasoning, and smoked paprika.
- Place the stew beef in a 9×13 baking dish, cover with foil, and bake for 1 ½ – 2 hours or until tender.
- Take out of the oven and drain off any liquid.
- Toss the burnt ends in the BBQ sauce.
- Turn the oven to 450°F and put them back in the oven for 15 minutes or until they are dark and caramelized “burnt”. Serve immediately/
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS CHUCK ROAST?
Chuck roast is a cut of meat from the shoulder of the cow.
It usually has good marbling and great flavor, making it awesome for slow-cooking or, in this case, oven-baking into burnt ends.
Because it comes from the shoulder, it’s often cheaper than prime cuts but still has enough fat to make it tender.
WHAT ARE BURNT ENDS?
Traditionally, burnt ends come from the point end of a beef brisket, known for its nice bark and intense flavor.
They’re called “burnt” because the outside caramelizes and crisps.
Here, we’re using chuck roast cubes to get that same sticky-sweet texture without the big job of smoking a brisket for hours.
ANY ADDITIONS?
Flavors galore! Try a thing or two from this list and let me know how it goes.
- Chili powder: Toss in a teaspoon for a spicier rub.
- Butter: Melt a couple of pats of butter over the meat before returning it to the oven to add richness.
- Fresh herbs: A sprinkle of chopped cilantro or parsley can brighten the dish before serving.
- Pineapple juice: Add a splash to your favorite bbq sauce for a tangy-sweet twist.
- Red pepper flakes: If you love heat, a pinch or two can go a long way.
- Onion powder: Boost that onion flavor if you want a stronger savory note.
- Soy sauce: Mix into your sauce for a little umami flavor.
- Honey or molasses: For an even sweeter glaze, drizzle some in along with your barbecue sauce.
- Serve with cornbread: Pair these burnt ends with warm cornbread for a real Southern-style treat.
ANY SUBSTITUTIONS?
You really can’t go wrong here. Take your pick!
- Brisket point if you want to go more traditional—just adjust your cook time or temperature probe reading to ensure it’s probe tender.
- Pork butt for a pork version of burnt ends—again, cooking times will differ.
- Dark brown sugar if you want a deeper molasses flavor in the rub.
- Water or beef broth if you want a bit more moisture while baking, though typically the chuck roast is juicy on its own.
- Homemade barbecue sauce if you prefer to skip store-bought. Try mixing tomato sauce, vinegar, brown sugar, and spices.
HOW TO STORE:
Refrigerator
After cooking, let the burnt ends cool and put them in an airtight container.
They’ll last up to 3 days in the fridge.
Reheat gently in the oven (covered) or microwave to avoid drying them out.
Freezer
For longer storage, freeze the cooled burnt ends in a freezer-safe container or bag.
They’ll keep for about 2-3 months.
Thaw them in the fridge overnight, then warm them in the oven.
You can even add a fresh splash of favorite bbq sauce to liven them up.
DANA’S TIPS AND TRICKS:
- Cut the Roast Into 1-inch Cubes: This helps the meat cook faster and allows more surface area for that sweet seasoning.
- Use Aluminum Foil or a Foil Pan: Covering the baking dish with foil holds in moisture. If you have a foil pan, cleanup is simpler.
- Liquid Smoke, Use Sparingly: A little goes a long way. Too much can make the meat taste artificial.
- Don’t Overcook at First: Keeping it covered prevents dryness. The final “burnt” stage at high heat is what caramelizes the sauce.
- Let It Rest: After you take them out, give the burnt ends a few minutes to cool. It makes them easier to handle and intensifies the flavor.
- Try Different Rubs: Have fun with flavors—maybe add butcher paper full of a new rub next time to see how it changes the final product.
Chuck Roast Burnt Ends are a delicious meal that let you enjoy classic bbq flavors without an hours-long smoking process (or a pellet smoker).
They’re tender, sweet, smoky, and just the right amount of sticky—what I like to call meat candy!
Chuck Roast Burnt Ends Recipe in Oven
Ingredients
- 2 pounds chuck roast cut into bite sized pieces
- 2 tablespoons yellow mustard
- ½ cup light brown sugar packed
- 1 teaspoon liquid smoke
- 1 teaspoon garlic salt
- 1 teaspoon minced dried onion
- 1 teaspoon steak seasoning
- 1 teaspoon smoked paprika
- 1 cup bbq sauce
Instructions
- Preheat the oven to 350°F.
- In a large bowl, toss the beef with the mustard, brown sugar, liquid smoke, garlic salt, minced onion, steak seasoning, and smoked paprika.2 pounds chuck roast, 2 tablespoons yellow mustard, ½ cup light brown sugar, 1 teaspoon liquid smoke, 1 teaspoon garlic salt, 1 teaspoon minced dried onion, 1 teaspoon steak seasoning, 1 teaspoon smoked paprika
- Place the stew beef in a 9×13 baking dish, cover with foil, and bake for 1 ½ – 2 hours or until tender.
- Take out of the oven and drain off any liquid.
- Toss the burnt ends in the BBQ sauce.1 cup bbq sauce
- Turn the oven to 450°F and put them back in the oven for 15 minutes or until they are dark and caramelized “burnt”. Serve immediately.
Notes
- Cut the Roast Into 1-inch Cubes: This helps the meat cook faster and allows more surface area for that sweet seasoning.
- Use Aluminum Foil or a Foil Pan: Covering the baking dish with foil holds in moisture. If you have a foil pan, cleanup is simpler.
- Liquid Smoke, Use Sparingly: A little goes a long way. Too much can make the meat taste artificial.
- Don’t Overcook at First: Keeping it covered prevents dryness. The final “burnt” stage at high heat is what caramelizes the sauce.
- Let It Rest: After you take them out, give the burnt ends a few minutes to cool. It makes them easier to handle and intensifies the flavor.
- Try Different Rubs: Have fun with flavors—maybe add butcher paper full of a new rub next time to see how it changes the final product.
Nutrition
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Easy good
My husband LOVED this recipe! Do you have recommendations for the pork butt version? Time/temp/etc? Please and thank you 😊
350*F, so sorry updating now!
350*F, so sorry updating now!
What temp do I use for the first cook of 1 1/2 – 2 hours?
I may have missed it but what temperature should be used to initially bake the meat? “Place the stew beef in a 9×13 baking dish, cover with foil, and bake for 1 ½ – 2 hours or until tender. ” For example, is the baking a low and slow at 200, 250, or at a higher temperature? Love your recipes.