Can I use a different cut of beef?

Absolutely! While chuck roast is ideal for its marbling and flavor, you could use brisket (traditional for burnt ends but more expensive) or even beef short ribs. The cooking time might vary depending on the cut you choose.

My burnt ends seem dry. What went wrong?

The most common culprit is overcooking during the final high-heat stage. Next time, try reducing the final cooking time, or add a bit more BBQ sauce before that stage. Remember that each oven is different, so visual cues are more important than strict timing.

Can I make these in a slow cooker?

Yes, for the first phase! Cook the seasoned meat on low for 4-5 hours until tender. Then drain, sauce, and finish in a 450°F oven as directed for that essential caramelization that a slow cooker can't provide.

How can I get more smoke flavor without liquid smoke?

If you prefer not to use liquid smoke, try adding a teaspoon of smoked salt or increasing the smoked paprika. Another option is to use a smoky BBQ sauce for the final glazing stage.

Chuck Roast Burnt Ends Recipe

Description

These oven-made Chuck Roast Burnt Ends are a luscious alternative to traditional smoked burnt ends, bursting with bold barbecue flavors and a perfectly caramelized crust. Cut into bite-sized pieces, seasoned to perfection, and slathered in BBQ sauce, this easy recipe replicates smoky, tender burnt ends with an oven-friendly method. Whether you’re hosting a barbecue party or enjoying a comforting dinner, these burnt ends will wow your taste buds.

Ingredients

Units Scale

For the Meat

2 pounds chuck roast, cut into bite-sized pieces

For the Seasoning

2 tablespoons yellow mustard
1/2 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

For the Sauce

1 cup BBQ sauce

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). This moderate temperature ensures the beef will slow-cook to tender perfection.
Season the Meat
In a large bowl, toss the beef chunks with yellow mustard, brown sugar, liquid smoke, garlic salt, minced onion, steak seasoning, and smoked paprika. Ensure each piece is thoroughly coated with the delicious seasoning mixture to enhance the flavor profile.
Bake the Beef
Spread the seasoned beef evenly in a 9×13 baking dish. Cover the dish tightly with aluminum foil to retain moisture while cooking. Bake for 1 ½ to 2 hours, or until the meat is tender and cooked through.
Drain the Liquid
Remove the baking dish from the oven and carefully drain off any excess liquid. This step concentrates the flavors and prepares the meat for the caramelization phase.
Coat in BBQ Sauce
Toss the beef chunks in the BBQ sauce, ensuring each piece is coated generously. The sauce adds a sweet, smoky glaze to the tender meat.
Caramelize the Burnt Ends
Increase the oven temperature to 450°F (230°C). Return the BBQ-coated beef to the oven and bake uncovered for 15 minutes, or until the pieces develop a dark caramelized crust, resembling the classic “burnt ends.” Serve immediately and enjoy.

Notes

Cut the Roast Into 1-inch Cubes: This helps the meat cook faster and absorb more flavor from the seasonings.
Use Aluminum Foil or a Foil Pan: Covering the dish ensures that the roast remains moist during cooking.
Liquid Smoke—Use Sparingly: A little goes a long way to provide that smoked flavor without overpowering.
Don’t Overcook at First: Covering the dish keeps the meat tender. The “burnt” stage at higher heat adds the rich, caramelized crust.
Let It Rest: Allow the burnt ends to cool for a few minutes after baking. This deepens the flavor and makes handling easier.
Experiment with Rubs: Swap the seasonings for different rubs to customize flavors to your taste preference.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 18g
Sodium: 520mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 28g
Cholesterol: 80mg