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Preheat your oven to 300°F. Line a baking dish with parchment paper, ensuring there's enough overhang to wrap the roast completely.

Place the chuck roast into the parchment-lined baking dish. Generously season one side of the roast with kosher salt and freshly ground black pepper. Flip the roast and season the other side equally generously.

Wrap the seasoned chuck roast thoroughly with the parchment paper, creating a tight seal around the meat.

Next, wrap the parchment-wrapped roast completely with aluminum foil. Ensure it is wrapped very well to create a tight seal, which will help trap moisture and steam the roast.

Place the double-wrapped roast into the preheated oven and bake for 5 hours. Do not open the oven door during this time.

After 5 hours, carefully remove the baking dish from the oven. Unwrap the aluminum foil first, then carefully unwrap the parchment paper. The roast will be incredibly tender and falling apart.

Serve the slow-roasted chuck roast as desired, shredding it with forks or slicing it. The pan juices can be used as a natural gravy.


Preheat your oven to 300°F. Line a baking dish with parchment paper, ensuring there's enough overhang to wrap the roast completely.

Place the chuck roast into the parchment-lined baking dish. Generously season one side of the roast with kosher salt and freshly ground black pepper. Flip the roast and season the other side equally generously.

Wrap the seasoned chuck roast thoroughly with the parchment paper, creating a tight seal around the meat.

Next, wrap the parchment-wrapped roast completely with aluminum foil. Ensure it is wrapped very well to create a tight seal, which will help trap moisture and steam the roast.

Place the double-wrapped roast into the preheated oven and bake for 5 hours. Do not open the oven door during this time.

After 5 hours, carefully remove the baking dish from the oven. Unwrap the aluminum foil first, then carefully unwrap the parchment paper. The roast will be incredibly tender and falling apart.

Serve the slow-roasted chuck roast as desired, shredding it with forks or slicing it. The pan juices can be used as a natural gravy.
