Viral Chuck Roast

ByCole Matthews
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Why Make This Recipe

Viral Chuck Roast is the perfect dish for any occasion. It’s simple to make, delicious, and feeds a crowd. The slow cooking makes the beef tender and juicy, while the final roasting creates crispy edges that everyone loves. It’s a great choice for family dinners or gatherings with friends. Plus, the aroma that fills your kitchen while it cooks is hard to beat!

How to Make Viral Chuck Roast

Ingredients:

  • 1 boneless beef chuck roast, about 4 pounds (see note 1)
  • Salt and pepper, to generously season

Directions:

  1. Preheat your oven to 325°F (163°C).
  2. Season your roast generously on both sides with salt and pepper.
  3. Place the roast in a baking dish, cover it, and bake for 1 hour per pound of meat.
  4. After baking, remove the roast from the oven. Use two forks to shred it into large chunks. If the meat doesn’t pull apart easily, return it to the oven for another 30 minutes.
  5. Increase the oven temperature to 425°F (218°C).
  6. Toss the shredded pieces of roast in the rendered fat and put them back in the oven, uncovered, for 25 minutes. Cook until you see some nice crispy caramelized ends.
  7. Serve and ENJOY!!

How to Serve Viral Chuck Roast

Viral Chuck Roast is versatile and can be served in many ways. You can enjoy it on its own, or serve it with mashed potatoes, rice, or in tacos. Add some fresh vegetables or a side salad to complete the meal. It’s perfect for all kinds of gatherings!

How to Store Viral Chuck Roast

To store leftovers, let the chuck roast cool completely. Place it in an airtight container and refrigerate. The roast will stay fresh for up to 3-4 days in the fridge. You can also freeze it for longer storage. Wrap it tightly in plastic wrap or foil and then place it in a freezer bag. It will stay good for up to 3 months in the freezer.

Tips to Make Viral Chuck Roast

  • Choose a good quality chuck roast for the best flavor and tenderness.
  • Don’t rush the cooking process; low and slow is key to a tender roast.
  • Make sure to season well for maximum flavor.
  • Use the leftover meat in sandwiches, salads, or soups for great meals throughout the week.

Variation

If you want to add more flavor, consider marinating the roast overnight in a mixture of herbs, garlic, and your favorite seasonings. You can also add vegetables to the baking dish, such as carrots or potatoes, to cook along with the roast for a complete meal.

FAQs

1. Can I use a different cut of beef for this recipe?
Yes, you can use other cuts, like brisket or round, but the cooking time may vary.

2. How can I tell when the chuck roast is done?
The roast is typically done when it pulls apart easily with a fork. The internal temperature should be around 195-205°F (90-96°C) for the best results.

3. Can I make this recipe in a slow cooker?
Yes, you can. Cook the roast on low for about 8 hours or on high for 4-5 hours until it’s tender. Just follow the same shredding instructions after cooking.

Enjoy making and sharing this Viral Chuck Roast recipe!

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Viral Chuck Roast

  • Author: admin
  • Total Time: 170 minutes
  • Yield: 8 servings 1x
  • Diet: None
Print Recipe

Description

A simple, delicious dish perfect for any occasion, featuring tender beef and crispy edges.

Ingredients

Scale
  • 1 boneless beef chuck roast, about 4 pounds
  • Salt and pepper, to generously season

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Season your roast generously on both sides with salt and pepper.
  3. Place the roast in a baking dish, cover it, and bake for 1 hour per pound of meat.
  4. After baking, remove the roast from the oven. Use two forks to shred it into large chunks. If the meat doesn’t pull apart easily, return it to the oven for another 30 minutes.
  5. Increase the oven temperature to 425°F (218°C).
  6. Toss the shredded pieces of roast in the rendered fat and put them back in the oven, uncovered, for 25 minutes. Cook until you see some nice crispy caramelized ends.
  7. Serve and ENJOY!

Notes

To store leftovers, let the chuck roast cool completely. Place it in an airtight container and refrigerate for up to 3-4 days, or freeze for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 150 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 0g
  • Sodium: 500mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 50g
  • Cholesterol: 120mg

Keywords: beef, roast, viral recipe, chuck roast, comfort food, easy recipe

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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