Chuck Roast

When my family (of all boys) finds out we are having Chuck Roast for dinner, I get loaded with all of the compliments of being “the best mom”, “the coolest mom”, “I love you so much, Mom”… As you can tell, this recipe gets them so excited and thankful! It makes the house smell amazing and it tastes even more amazing. Paired with rice, some roasted veggies and our family special sauce, my family is happy for days (if it lasts that long).

---

Prep Time: 5 minutes

Cooking Time: 3 hours

Serves: 8

Serving Size: 4 ounces

• Ingredients

  • 3 pounds boneless beef chuck roast

  • 2 tsp sea salt

  • 1 tsp pepper

• Instructions

  1. Preheat your oven to 325°F. 

  2. Season the chuck roast generously on both sides with salt and pepper. 

  3. Spray a large casserole dish or dutch oven with cooking spray. 

  4. Add the chuck roast to the dish, cover with a lid or foil. 

  5. Bake for 1 hour per pound of meat. 

  6. Remove the roast from the oven and raise the temperature to 425°F.

  7. Using 2 forks, shred the roast into large chunks. *If it is not pulling apart easily, flip it over and put it back in the oven for 30 minutes with the lid on at 325°F. 

  8. Toss the shredded pieces of roast around in the fat juice. Place it back in the oven, uncovered, for 20-25 minutes until the ends start to get crispy. 

  9. Store in an airtight container in the fridge for up to 5 days or freeze to use in the future. https://amzn.to/3FbOjnL

• Macros per 4 ounces cooked

  Calories - 290

  Carbs - 0g

  Protein - 21g

  Fat - 22g

  Fiber - 0g

If you try this recipe, I’d love to hear how it turned out!