I’ve loved and appreciated the amazing response this recipe received on Instagram. Seeing you recreations of something I have been making for so many years truly warms my heart! This recipe is so easy and approachable for all skill levels and is sure to be a crowd-pleaser and a new staple in your home. Can’t wait for you to try it!

Print Recipe
5 from 1 vote


Prep Time10 minutes
Cook Time4 hours 30 minutes


  • 1 boneless beef chuck roast
  • salt and pepper to generously season


  • Preheat your oven to 325. Season your roast generously on both sides with salt and pepper. Add to a baking dish, cover, and bake for 1 hr per pound of meat
  • Remove the roast from the oven and shred it into large chunks using two forks. (If the roast is not pulling apart easily, put it back in the oven for 30 min)
  • Raise the oven heat to 425
  • Toss the shredded pieces of roast around in the rendered fat and place it back in the oven, uncovered, for 25 minutes until you see some nice crispy caramelized ends 
  • Serve and ENJOY!! 


While this recipe only requires salt and pepper, I make different versions depending on what else I’m serving (ie. if you’re using the roast as taco meat, feel free to add some taco seasoning) so season it how you like! The important thing here is the cooking technique.
You can also make this in a crockpot but in my experience the result is not nicely crispy ends on the meat. The flavor however will still be amazing!
I like to cook my roast in an enameled cast iron that has a fitted lid but you are welcome to use a glass baking dish and can cover with aluminum foil 
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  1. 5 stars
    Love!!! We make the chuck roast tacos at least once a week. The whole family loves. We don’t add anything else but salt and pepper to season. It turns out perfectly in a 9 qt. Le Creuset.

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