3 Ingredient Chuck Roast Recipe

This 3 Ingredient Chuck Roast Recipe is one of those rare meals that truly lives up to the hype, using just a handful of ingredients to create incredible flavor with almost no effort.

There are a lot of recipes out there that promise big flavor with very little effort. Some deliver, and some honestly fall a little short. This recipe is one of those rare meals that truly lives up to the test.

It uses just a handful of ingredients, requires almost no prep, and turns out incredibly tender with crispy, caramelized edges. Then you can serve it in a variety of ways which why it is a favorite recipe in my kitchen!

In fact it is one of those recipes I come back to again and again, especially on busy days when I still want a real, hearty dinner on the table. There’s something comforting about knowing dinner is in the oven, slowly cooking away, while I get other things done around the house.

And the best part? The oven does almost all of the work for you.

Chuck Roast

Chuck roast is one of my favorite cuts of beef for slow cooking. It’s more affordable than many other cuts of beef, widely available, and packed with flavor.

Chuck roast comes from the shoulder of the cow, which means it has a good amount of connective tissue and marbling. That might sound like a bad thing at first, but it’s exactly what makes this cut perfect for slow cooking. As the roast cooks, those tough tissues break down, turning into rich, flavorful juices that keep the meat moist and tender.

When cooked low and slow, it becomes fall-apart tender. Then, by finishing it at a higher temperature, those tender pieces develop crispy, flavorful edges that take this dish to another level.

This recipe also doesn’t require browning the meat first. While searing can add flavor in some recipes, the long oven time combined with the high-heat finish gives you plenty of depth and texture without the extra step. That’s one of the reasons I love this method so much.

If you’ve ever been intimidated by cooking a large cut of beef, this is the recipe to start with. There’s no fancy seasoning blend, no marinades, and no complicated steps. Just good beef, simple seasonings, and a little patience.

Now let’s get into how to make this incredibly simple and satisfying roast.

3 Ingredient Chuck Roast Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 boneless beef chuck roast, about 4 pounds
• Salt, enough to generously season
• Black pepper, enough to generously season

INSTRUCTIONS

Preheat your oven to 325°F.
Season the chuck roast generously on all sides with salt and pepper. Don’t be shy here, as this is where all the flavor comes from.

Place the seasoned roast into a baking dish and cover it tightly with a lid or aluminum foil. I use the same Dutch Oven that I use to make my Sourdough Bread recipe.

Transfer the dish to the oven and bake for approximately one hour per pound of meat. For a 4-pound roast, this will be about 4 hours.

Once the cooking time is up, carefully remove the dish from the oven. Use two forks to pull the roast apart into large chunks. If the meat does not shred easily, cover it again and return it to the oven for another 30 minutes.

Increase the oven temperature to 425°F.
Toss the shredded pieces of beef around in the juices and rendered fat at the bottom of the dish. Spread them out into and place the dish back into the oven, uncovered.

Roast for about 25 minutes, or until the edges are crispy and caramelized.
Remove from the oven and serve immediately.

After making this recipe a few times, you’ll start to see just how versatile it really is. The beef comes out tender, juicy, and packed with flavor, even with just salt and pepper. The crispy ends add a texture that makes every bite delicious.

Tips For Making 3 Ingredient Chuck Roast

Even though this is a very simple recipe, a few small tips can make a big difference in the final result.

First, choose the right size roast. A chuck roast that’s around 3½ to 4 pounds works perfectly. Smaller roasts can cook too quickly and may not develop the same depth of flavor. Larger roasts will work as well, but you’ll want to adjust the cooking time accordingly.

Second, season generously. Since this recipe only uses salt and pepper, proper seasoning is key. Make sure every side of the roast is well coated before it goes into the oven.

Third, don’t rush the cooking time. Low and slow is what makes this roast tender. If you try to speed things up by increasing the oven temperature early on, the meat can become tough instead of tender.

Finally, don’t skip the high-heat finish. That last step is what transforms this roast from good to incredible. Those crispy, caramelized edges add so much flavor and texture.

Ways To Serve This Chuck Roast

Just like when making my Barbacoa recipe, one of my favorite things about this recipe is how many different ways you can serve it. On its own, it makes an excellent main dish. Just add a simple side like roasted vegetables, mashed potatoes, or a green salad.

It’s also fantastic piled onto sandwich rolls with a little of the pan juices spooned over the top. The beef is tender enough to practically melt in your mouth, making it perfect for sandwiches.

Another great option is using the leftovers for tacos, nachos, wraps, or even over rice or mashed cauliflower. The simplicity of the seasoning means the beef works well with just about any side or sauce you pair it with.

If you’re cooking for a crowd, this recipe is also a great choice. It scales easily, and the oven does most of the work, freeing you up to focus on other dishes or enjoy time with guests.

Storing And Reheating Leftovers

If you’re lucky enough to have leftovers, they store very well. Place the cooled beef in an airtight container and refrigerate for up to four days.

To reheat, I like to use the oven or a skillet. Reheating in a skillet over medium heat helps bring back some of that crispy texture. You can also reheat it in the oven, covered, at 325°F until warmed through.

This chuck roast also freezes well. Store it in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating.

Enjoy! Mary

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