Juicy Middle Eastern Chuck Roast
This Easy Middle Eastern Chuck Roast is fall-apart tender, packed with warm spices, and requires less than 10 minutes of prep — your oven does the rest! Served over buttery vermicelli rice with tangy sumac onions, it's the ultimate cozy, flavor-packed meal that's perfect for entertaining or weekly meal prep.
Servings 12 Servings
Calories 378kcal
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
For the Sumac Onions
- 1 Red Onion finely sliced
- 2 Tablespoons Sumac
- 1 Tablespoon Red Wine Vinegar
- ½ Teaspoon Kosher Salt
For the Vermicelli Rice:
- 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
Instructions
- 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!
- 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!
Video
Nutrition
Calories: 378kcal | Carbohydrates: 28g | Protein: 28g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 945mg | Potassium: 538mg | Fiber: 1g | Sugar: 5g | Vitamin A: 279IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 4mg
