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Ingredients
Scale
- 3½–4 lb chuck roast, patted dry with paper towels
- 6 cloves of garlic, peeled and cut in half lengthwise
- About 3 Tbsp Kosher salt
- About 1 tsp freshly ground black pepper
- 1 large red onion, thinly sliced into half moons
- ¼ cup water
Instructions
- Preheat oven to 325°F.
- Layer sliced red onions in a baking dish.
- Score the chuck roast and insert garlic halves.
- Season the roast with Kosher salt and black pepper.
- Pour ¼ cup of water around the roast.
- Cover the dish tightly with aluminum foil.
- Cook for 3½ to 4 hours until tender.
- Transfer roast to a cutting board and shred the beef.
- Return shredded beef to the dish and mix with onions and juices.
- Increase oven temperature to 425°F and cook uncovered for 20 minutes.
Notes
Pat the roast dry before seasoning for better browning.
Low and slow cooking leads to the best results.
Select high-quality beef for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 3.5-4 hours
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 1
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 40
- Cholesterol: 120