Bring roast to room temp: Take the chuck roast out of the fridge 30–45 minutes before cooking. Pat it dry very well with paper towels. Dry meat browns better.

Preheat the air fryer: Set to 390°F (200°C) for 5 minutes. A hot basket jump-starts the crust.

Season generously: Rub the roast with olive oil. Mix salt, pepper, garlic powder, onion powder, paprika, thyme, and red pepper flakes. Coat all sides. Press it in so it sticks.

Optional butter layer: Smear softened butter over the top and sides. This adds richness and helps browning.

Air fry, first side: Place the roast in the basket, fat side up if there is one. Cook at 360°F (182°C) for 20 minutes.

Flip and baste: Flip the roast. Brush with Worcestershire sauce. Air fry another 15–20 minutes at 360°F.

Check temperature: Use an instant-read thermometer inserted into the thickest part. Aim for 125–130°F for medium-rare, 135–140°F for medium, or 150–155°F for medium-well. Chuck is very forgiving but will be chewier if pulled too rare.

Adjust time if needed: If it’s not at your target, cook in 5-minute bursts, checking temp each time. Don’t crank the heat higher—steady cooking keeps it tender.

Rest and rehydrate: Transfer the roast to a plate. Pour the beef broth over it, tent loosely with foil, and rest 10–15 minutes. Resting is key to keep juices inside.

Slice or shred: For neater slices, cut across the grain into 1/4-inch pieces. For a more rustic feel, pull it into chunks. Spoon those resting juices back over the meat.

Garnish and serve: Sprinkle with parsley. Serve with roasted potatoes, air-fried carrots, or a crisp salad.