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A family staple recipe for YEARS!! Tender, moist and fall apart piece of chuck roast is baked for hours to perfection. This pulled beef leaves everyone satisfied and makes you go back for refills. No matter the holiday or occasion, if a menu is being planned this beef chuck roast gets requested over and over again, but honestly we don’t mind. You know why? Because it is SO easy to make. All you do is rub it with seasonings and let the oven do the rest. We just looooove easy recipes (especially when your family is 50+ people)

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This meat is super delicious to serve the same day you bake it and just as delicious the day after and the day after that, and the day after that 🙂 If we ever have leftovers, this meat can be used in soups, pastas, quesadillas, and just about anything you can come up with. Store it in the fridge in an airtight container and you’ll have something to bite on for weeks to come. (Super handy for busy and working mamas )

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Ingredients:

4lb Beef Chuck Roast

3tsp Montreal Steak Seasoning

2tsp Kosher Salt

3-4 cloves of garlic (cut in halves)

1-2cups of Water

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Instructions:

Wash and paper towel dry the meat piece.
Combine Montreal Steak seasoning & salt in a small bowl.
Place the beef piece in a dutch oven and rub the dry seasoning all around the meat.
Using the tip of a knife, make 6-8 small cuts around the piece and put half of a clove of garlic in each cut.
Let this marinate for at least 1 hour at room temp before baking. (or place it in the fridge overnight)
When it is ready to bake, add 2 cups of water to the pot and preheat oven to 350*F.
Bake in the oven for about 2 hours then decrease the temperature to 250*F and bake additional 2 hours.
Once the meat is done baking, at this time you should be able to easily pull it apart using 2 forks.

You can either pull it apart right in the same dutch oven and let it soak up all the straining juices before transferring to a serving dish,

Transfer the meat to another dish and strain the drippings to get rid of any fat pieces and then pour it over the pulled meat to absorb the fluid.

NOTE: Because every chuck piece may be different in size and not exactly 4lbs like the recipe calls, adjust the amount of salt, you can always add more to taste after the meat is baked and pulled apart.

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Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.

5 from 1 vote

Pulled Juicy Beef Chuck Roast

Author Alena’s Home Cooking

Ingredients

4 lb Beef Chuck Roast
3 tsp Montreal Steak Seasoning
2 tsp Kosher Salt
2 Tbsp Olive Oil (grapeseed oil works)
1-2 cups water
3-4 cloves Garlic (cut in half lengthwise)

Instructions

Wash and paper towel dry the beef meat.
Combine Montreal Steak seasoning & salt in a small bowl.
Place the beef piece in a dutch oven, drizzle oil on both sides of the beef piece and rub the dry seasoning all around the meat.
Using the tip of a knife, make 6-8 small cuts around the piece and put half of a clove of garlic in each cut. Let this marinate for at least 1-2 hours or overnight in the fridge before baking.
When it is ready to bake, add 1-2 cups of water to the pot and preheat oven to 350*F.
Bake in the oven for about 2 hours then decrease the temperature to 250*F and bake additional 2 hours.
Once the meat is done roasting, at this time you should be able to easily pull it apart using 2 forks.
You can either pull it apart right in the same dutch oven and let it soak up all the straining juices before transferring to a serving dish,
OR
Transfer the meat to another dish and strain the drippings to get rid of any fat pieces and then pour it over the pulled meat to absorb the fluid.