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Pulled Juicy Beef Chuck Roast

Author Alena's Home Cooking


  • 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)


  1. 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,


    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.