Ingredients:
1 boneless beef chuck roast, about 4 pounds
salt and pepper, to generously season
2 tablespoons taco seasoning, optional (see note)
Directions:
1. Preheat your oven to 325 degrees.
2. Season your roast with salt and pepper GENEROUSLY on all sides. (If you're using taco seasoning, add at this time too.)
3. Add to a baking dish (no searing needed!), COVER, and bake for 1 hour per pound of meat. (4 pounds = 4 hours.)
4. 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 into the oven for 30 minutes.
5. Increase oven heat to 425 degrees. Toss the shredded pieces of roast around in the rendered fat and place it back into the oven, UNCOVERED, for 25 minutes until you see some nice, crispy, caramelized ends.
6. Serve as desired and enjoy!
Note:
While this recipe requires only salt and pepper, you can also add taco seasoning (2 tablespoons per 4 pounds) to switch up the type of dish you're serving. Normally, this classic roast would be served with a veggie and potato, but by adding the taco seasoning, you can use the roast in tacos, on nachos, in a burrito bowl, or in a quesadilla!
*www.oliviaadriance.com