easy chuck roast

Trust me when I say, this is one recipe you will want to add to your repertoire. It’s so insanely easy and a massive crowd pleaser. I was always intimidated to make meat, until I found this recipe. I’ll jump right to it.

Chuck roast can get expensive to buy, but it usually comes in large quantities (2 -4 lbs) and lasts us two meals unless I’m cooking for more than our family of four. It is a really rich tasting meat and I like adding it to mashed potatoes or using it as leftovers to make tacos or add to ravioli.

What You’ll Need:

• 1 Chuck Roast piece - 2-4 lbs

• Salt and pepper

• Dutch oven or a large cooking pan that can fit in the oven with a lid

How to Make It:

• Pre-heat your oven to 325.

• Generously salt and pepper your meat on all sides

• Add to your pan and cover with a lid. No need to add any oil, as fat will cook off the meat, oiling the pan on it’s own.

• Cook for one hour per pound of meat. Ie. 2 hours for 2 pounds, 3 hours for 3 pounds, etc.

• Remove from the oven and use two forks to shred the meat. If it doesn’t shred easily, return to the oven for another 30 minutes, covered.

• Raise the oven to 425.

• After shredding the meat, mix the mea in the rendered fat, and return the meat to the oven with the lid off for 20 - 25 minutes.

• The meat will be juicy but crispy on the outside once done.

• Serve and enjoy!