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Beef Chunk Pot Roast

This is the easiest pot-roast recipe! Easy to make and simply delicious. Just perfect for the holidays!

Beef Chunk Pot Roast

Course Main Course
Prep Time 15 minutes
Cook Time 5 hours
Servings 6 servings


  • 1 boneless beef chuck roast about 4 lbs
  • Salt and pepper to taste
  • 1-2 tbsp garlic powder
  • 1-2 tbsp dried oregano


  • Preheat your oven to 325°F.
  • Generously season both sides of the roast with salt, pepper, garlic powder, and oregano.
  • Place the seasoned roast in a baking dish, cover with foil or use a lidded baking dish, and bake for 4 hours.
  • Remove the roast from the oven and shred it into large chunks using two forks. If it doesn't pull apart easily, return it to the oven for an additional 30 minutes.
  • Increase the oven temperature to 425°F.
  • Toss the shredded roast in the rendered fat and return it to the oven, uncovered, for about 25 minutes until crispy ends develop.


- Adjust cooking time for smaller roasts using an "hour per pound" method.
- A 4 lb roast serves 6-7.
- Ensure a fatty roast for easy shredding; tough cuts may not shred well.
- Organic, pasture-raised beef is recommended, as grass-fed roasts can be tougher.
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