Directions
- 1Preheat your oven to 325.
- 2Season your roast generously on both sides with salt and pepper.
- 3Add to a baking dish, cover (with foil or use a baking dish with a lid), and bake for 4 hours.
- 4Remove the roast from the oven and shred it into large chunks using two forks.
- 5If the roast is not pulling apart easily, put it back in the oven for 30 min.
- 6Raise the oven heat to 425.
- 7Toss the shredded pieces of roast around in the rendered fat.
- 8Place it back in the oven, uncovered, for about 25 minutes until you see some nice crispy ends.
- 9Serve and ENJOY!!
- 10Carrots and potatoes were tossed with olive oil, salt, and pepper and roasted for 45 minutes at 425.
Ingredients
- 4 lbs boneless beef chuck roast
- salt
- pepper
- carrots
- potatoes
- olive oil
Equipment
baking dishfoilforks
Tips
- If your roast is smaller than 4 lbs, try using an “hour per pound” method.
- You’ll need to use a nice fatty roast or else it will never get to the point where it shreds easily.
- If you’re having trouble shredding it, it’s likely a tough cut of meat, for which there is no fix.
- Grass-fed roasts can be tough; organic, pasture-raised beef is often preferred.
- Season the roast as desired, for example, with taco seasoning if using it as taco meat.
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