This super easy, fall-apart chuck roast recipe is packed with flavor and slow-cooked to perfection. This recipe only requires 3 simple ingredients, chuck roast, salt, and pepper— that’s it!

This chuck roast recipe is super versatile. I use salt and pepper to season this juicy and tender chuck roast— but you can switch it up and add any seasonings you’d like! Use savory herbs like rosemary, sage, and thyme and pair with mashed potatoes and gravy, spice it up with paprika, cumin and chili powder to make chuck roast tacos, or add clove, cumin, coriander, and cinnamon, to pair with roasted veggies and rice for an Indian twist. The options to spice up this chuck roast recipe are endless!

Fall-Apart Chuck Roast Tips

• Don’t opt for a different cut. Chuck roast is a cut of beef from the shoulder and neck of a cow. The marbling throughout the chuck roast and the high collagen content ensures a juicy, tender, shredded meat when cooked slowly. While there are many different cuts, like round roasts or rump roasts, chuck roasts are packed with more flavor and fat— so don’t substitute with another cut for this recipe!

• If you have a dutch oven, use it! Dutch ovens evenly distribute heat and retain moisture, making them perfect for slow-cooking meat. However, if you don’t have a dutch oven, a baking dish with a lid will get the job done!

• If the meat doesn’t shred easily, put it back in the oven. Plan for around an hour of cooking time per pound of meat. If you’re having a hard time shredding the chuck roast with two forks, put it back in the oven for another 30 minutes or so, then try again!

Ingredients

• Chuck Roast- I always recommend opting for organic, grass-fed meats to ensure you’re getting the highest quality, most nutrient-dense meat available, with no added hormones or antibiotics. 

• Salt- Using high-quality sea salt not only boosts the flavor of this chuck roast recipe, but provides the body with trace minerals essential for optimal health.

• Black Pepper- Black pepper boasts a delicious spicy flavor, and is packed with antioxidants and anti-inflammatory compounds.

How to Make Fall-Apart Chuck Roast

1. Preheat the oven to 325°F. Place the chuck roast into a dutch oven or baking dish. Season both sides of the roast generously with salt and pepper, then cover with a lid. 

2. Bake for 3 hours, or until the meat easily pulls apart using two forks. Shred the chuck roast into pieces.

3. Raise the oven temperature to 425°F. Toss the shredded meat in the rendered fat until thoroughly coated. Place the roast back into the oven, uncovered, for 30 minutes, or until the meat browns.

4. Serve right away, or store in an airtight container in the fridge for up to 3-4 days.