Name: Juicy Middle Eastern Chuck Roast
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 3 ½ Pounds Chuck Roast; 1 ½ Cups Beef Broth; 3 Tablespoons Honey; 5 Cloves Garlic (minced); 2 Tablespoons Sumac; 2 Teaspoons Turmeric; 1 ½ Teaspoons Cumin; ½ Teaspoon Coriander; 2 Teaspoons Kosher Salt; 1 Tablespoon Aleppo Pepper (optional—or do 2 tsp paprika + 1/2 tsp cayenne pepper instead); 1 Lemon (juiced); 1 Red Onion (finely sliced); 2 Tablespoons Sumac; 1 Tablespoon Red Wine Vinegar; ½ Teaspoon Kosher Salt; 2 Tablespoons Butter; ½ Cup Vermicelli Noodles (broken into small pieces (or angel hair pasta)); 1 Cup Basmati Rice (rinsed); 1 ½ Cups Water; 1 Teaspoon Kosher Salt

If you’re looking for the ultimate cozy, set-it-and-forget-it meal that practically makes itself, then you are going to love this Juicy Middle Eastern Chuck Roast. Bursting with warm spices, a flavorful marinade, and just the right amount of brightness from fresh lemon juice, this chuck roast is fall-apart tender, incredibly flavorful, and so delicious. Even better is that it takes less than 10 minutes of hands-on prep time, and then your oven does all the heavy lifting. Whether you’re making it for a cozy weeknight dinner or prepping it ahead for the week, this is one recipe you’ll come back to again and again!

A bowl of white rice topped with shredded beef, pickled red onions, and fresh herbs. A fork and knife are nearby, along with a bowl of chopped herbs and a plate of cooked meat.

Friends, if you’ve been following along for a while, then you already know that my chuck roast recipes are some of the most popular recipes I’ve ever shared — and for good reason. There is something so magical about a tough cut of meat that transforms, after a few hours in the oven, into something so so tender and so deeply flavorful that it practically melts in your mouth. And this Middle Eastern-inspired version might just be my favorite one yet.

What makes this chuck roast so special is the combination of spices and the marinade. We’re talking sumac, turmeric, cumin, and coriander — a warm, earthy blend that gives this roast such a unique depth of flavor. And then there’s the Aleppo pepper, which adds just a hint of gentle heat and a subtle fruity note that takes the whole thing to the next level. If you’ve never cooked with Aleppo pepper before, I promise it’s worth tracking down. But don’t worry, I’ve included an easy swap below in case you can’t find it! And, of course, the lemon juice does double duty here: it adds brightness to the sauce AND helps tenderize the meat, which is why it shreds so easily after just a few hours in the oven.

The other thing I love about this recipe is just how versatile it is. Once you have the chuck roast made, you can use it in so many different ways throughout the week—serve it over the vermicelli rice with sumac onions for a full Middle Eastern-inspired spread, pile it into pita bread with hummus and veggies for an easy lunch, or serve it over a simple salad for a lighter option. I’ve been making a big batch at the start of the week and eating it in different ways all week long, and I am completely obsessed!

A top view of raw beef, sliced red onions, rice, spices, garlic, honey, lemon, broth, and sumac arranged on a table, ready for cooking. A checkered napkin and a wooden-handled knife are also visible. — *To make this, you’ll need chuck roast, beef broth, honey, garlic, sumac, turmeric, cumin, coriander, aleppo pepper, lemon, red onion, basmati rice, vermicelli noodles, butter, and salt.*

A hand with red nail polish uses a whisk to mix a golden-brown dressing in a white bowl, surrounded by honey, spices, lemons, and a checkered cloth on a wooden surface. — *To make this, you’ll need chuck roast, beef broth, honey, garlic, sumac, turmeric, cumin, coriander, aleppo pepper, lemon, red onion, basmati rice, vermicelli noodles, butter, and salt.*

What You Need to Make This Easy Middle Eastern Chuck Roast

Chuck Roast: You’ll need a 3 ½ lb chuck roast for this recipe. Chuck roast is the perfect cut for slow-roasting because it becomes incredibly tender and easy to shred after a long cook time in the oven.
Beef Broth: The beef broth forms the base of the marinade and keeps the meat moist and tender throughout the long cook time. Use a good quality broth for the best flavor!
Honey: A few tablespoons of honey add just the right amount of sweetness to balance out the savory spices and acidity from the lemon. It also helps the meat caramelize if you finish it under the broiler!
Garlic: Freshly minced garlic add the best flavor to the marinade. Don’t skip it!
Sumac: Sumac is a tangy, citrusy spice that is a staple in Middle Eastern cooking. It adds such a unique and delicious flavor to both the marinade and the sumac onions. You can find it at most grocery stores or Middle Eastern markets.

A raw seasoned beef roast sits in a white oval dish as someone pours a golden marinade over it. Nearby are a jar of honey, a bowl of spices, lemon wedges, and a yellow gingham cloth. — Next, pat the chuck roast dry with paper towels and season both sides generously with salt and pepper. Place it in a Dutch oven, then pour the marinade on top. Flip the meat a few times to make sure it’s well coated on all sides.

Turmeric: One of the key spices in this marinade, turmeric adds a warm, earthy flavor and a beautiful golden color to the chuck roast.
Cumin: Cumin adds a deep, smoky, savory note to the marinade that pairs perfectly with the other spices.
Coriander: A little coriander goes a long way here—it adds a subtle, slightly citrusy warmth that rounds out the spice blend.
Aleppo Pepper: Aleppo pepper is a mildly spicy, fruity chili flake that is widely used in Middle Eastern cooking. If you can’t find it, you can substitute 2 teaspoons of paprika plus ½ teaspoon of cayenne pepper — it’s not exactly the same, but it works really well!
Lemon: Fresh lemon juice is a must here. The acidity from the lemon helps tenderize the meat AND adds a brightness to the marinade that balances out all of the warm spices.
Red Onion: Finely sliced red onion is the base for the sumac onions, which are the perfect tangy, punchy topping for the finished roast. They come together in just minutes!
Basmati Rice & Vermicelli Noodles: The vermicelli rice is an optional (but highly recommended!) side dish. The secret is toasting the vermicelli in butter until it’s perfectly golden brown before adding the rice. It adds the most incredible nutty flavor and texture.

Can I Make This Recipe Ahead of Time?

Yes, this is perfect for making ahead! The chuck roast reheats great, which makes it ideal for entertaining or weekly meal prep. Here’s how to plan ahead:

The chuck roast can be made up to 3 days in advance and stored in an airtight container in the fridge. When you’re ready to serve, reheat it in a covered Dutch oven at 325°F for about 20-30 minutes, or until warmed through. The juices will keep the meat moist!
The sumac onions can be made up to 2 days in advance and stored in the fridge—they actually get better as they sit!
The vermicelli rice is best made fresh, but you can prep and store it in the fridge for up to 3 days and reheat it on the stovetop with a splash of water or broth.

How to Make This Juicy Middle Eastern Chuck Roast

To make this recipe, start by preheating your oven to 325°F. Then, prepare the marinade. In a medium bowl, whisk together the beef broth, honey, minced garlic, sumac, turmeric, cumin, coriander, kosher salt, Aleppo pepper (if using), and fresh lemon juice until fully combined. Next, pat the chuck roast dry with paper towels and season both sides generously with salt and pepper. Place it in a Dutch oven, then pour the marinade on top. Flip the meat a few times to make sure it’s well coated on all sides.

Cover the Dutch oven and transfer it to the oven. Allow the chuck roast to cook for 3½ to 4 hours. At the 3½ hour mark, pull it out and test it by using two forks to pull the meat apart. If it shreds easily, it’s done! If not, cover it back up and pop it in the oven for another 30 minutes. Once it’s fully tender, remove it from the oven and shred the meat with two forks, tossing it well with all of those pan juices. If you want crispy, caramelized bits (which I highly recommend!), place the Dutch oven back in the oven under the broiler on high for 3-4 minutes. Keep a close eye on it so it doesn’t burn!

A hand pours red liquid, likely vinegar, into a bowl of thinly sliced red onions sprinkled with salt and spices. Small bowls of salt and a spice are nearby on a brown tiled surface.

A white plate with shredded, seasoned beef topped with sliced red onions and fresh herbs, next to a fork. A bowl of rice and a small dish with herbs are nearby on a brown table with a checkered napkin.

While the chuck roast is cooking, prepare the sumac onions. Add the finely sliced red onion to a small bowl and toss with the sumac, red wine vinegar, and kosher salt. Set aside. Finally, prepare the vermicelli rice. Melt the butter in a saucepan over medium heat. Once melted, add the broken vermicelli noodles and stir constantly until they turn a deep golden brown — watch them carefully here, as they can go from perfectly toasted to burned very quickly!

Then, add in the basmati rice, water, and salt. It will sizzle — that’s normal! Stir everything together well, then cover, reduce the heat to low, and cook for 18-20 minutes. Remove the cover, fluff with a fork, and serve! To serve, plate the vermicelli rice and top with the shredded chuck roast and a generous spoonful of those tangy sumac onions. Enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim