Chuck Roast Burnt Ends Recipe in Oven

These Chuck Roast Burnt Ends are a simple, tasty BBQ dish that seriously delivers on flavor!

Course Main Course

Cuisine American

Keyword Chuck Roast Burnt Ends

Prep Time 5

Cook Time 3

Servings servings

Calories 432kcal

Author Dana DeVolk

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.

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.