VIRAL CHUCK ROAST

265 mins
Serves 7
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Directions

  1. 1Preheat your oven to 325.
  2. 2Preheat your oven to 325.
  3. 3Preheat your oven to 325.
  4. 4Season your roast generously on both sides with salt and pepper.
  5. 5Season your roast generously on both sides with salt and pepper.
  6. 6Season your roast generously on both sides with salt and pepper.
  7. 7Add to a baking dish, cover (with foil or use a baking dish with a lid), and bake for 4 hours.
  8. 8Add to a baking dish, cover (with foil or use a baking dish with a lid), and bake for 4 hours.
  9. 9Add to a baking dish, cover (with foil or use a baking dish with a lid), and bake for 4 hours.
  10. 10Remove the roast from the oven and shred it into large chunks using two forks.
  11. 11Remove the roast from the oven and shred it into large chunks using two forks.
  12. 12Remove the roast from the oven and shred it into large chunks using two forks.
  13. 13If the roast is not pulling apart easily, put it back in the oven for 30 min.
  14. 14If the roast is not pulling apart easily, put it back in the oven for 30 min.
  15. 15If the roast is not pulling apart easily, put it back in the oven for 30 min.
  16. 16Raise the oven heat to 425.
  17. 17Raise the oven heat to 425.
  18. 18Raise the oven heat to 425.
  19. 19Toss the shredded pieces of roast around in the rendered fat.
  20. 20Toss the shredded pieces of roast around in the rendered fat.
  21. 21Toss the shredded pieces of roast around in the rendered fat.
  22. 22Place it back in the oven, uncovered, for about 25 minutes until you see some nice crispy ends.
  23. 23Place it back in the oven, uncovered, for about 25 minutes until you see some nice crispy ends.
  24. 24Place it back in the oven, uncovered, for about 25 minutes until you see some nice crispy ends.
  25. 25Serve and ENJOY!!
  26. 26Serve and ENJOY!!
  27. 27Serve and ENJOY!!
  28. 28Carrots and potatoes were tossed with olive oil, salt, and pepper and roasted for 45 minutes at 425.
  29. 29Carrots and potatoes were tossed with olive oil, salt, and pepper and roasted for 45 minutes at 425.
  30. 30Carrots and potatoes were tossed with olive oil, salt, and pepper and roasted for 45 minutes at 425.

Ingredients

  • 4 lbs boneless beef chuck roast
  • 4 lbs boneless beef chuck roast
  • 4 lbs boneless beef chuck roast
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • carrots
  • carrots
  • carrots
  • potatoes
  • potatoes
  • potatoes
  • olive oil
  • olive oil
  • 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.