1 boneless beef chuck roast (about 4 pounds)

3 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Optional: 6 tablespoons unsalted butter

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Preheat the oven to 325°F (163°C).
Pat the chuck roast dry with paper towels to help it brown evenly.
Season the roast generously on all sides with kosher salt and black pepper.
Heat a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the roast for 3–4 minutes per side until browned.
Place the butter on top of the roast if desired for added richness.
Cover the pot tightly with a lid or foil and transfer to the oven.
Roast for 3–4 hours, until the beef is fork-tender.
Remove from the oven and let rest for 10 minutes before slicing or shredding.
Serve with the flavorful pan juices and your choice of sides.

Add carrots, potatoes, and onions to the pot for a one-pot meal.

For deeper flavor, deglaze the pot with red wine or beef broth before roasting.

Can also be cooked in a slow cooker on LOW for 8–9 hours or HIGH for 5–6 hours.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheat gently with a splash of beef broth to keep moist.