Dutch Oven Chuck Roast BBQ

A picture of shredded chuck roast BBQ in a Dutch oven.

I love anything BBQ related! To some people this may not be considered “barbeque”.

Google it, that is a term used very loosely around the world. To me barbeque is any shredded meat with a smoky BBQ flavor. So anyway, here you go. This goes amazing in tacos, on sliders, or just on a plate with some hushpuppies.

Rolling through my local grocery one day, I spotted a beautiful chuck roast. Due to low fat on this cut of meat, it can be tough if not cooked right.

So low and slow is the way to go.

I wasn’t feeling pot roast though. That is the typical dish chuck roasts are used for. Instead I got the idea to break it down into some shredded BBQ for sliders. I was so happy I did.

Start by seasoning that baby up. But before you do that, preheat the oven (with your Dutch oven inside) to 275°. Always bring your meat to room temperature before cooking, this ensures the meat cooks as evenly as possible. While it sits, I season with cracked black pepper, garlic powder, and sea salt at a minimum.

Heat a large cast iron skillet to medium-high. Drizzle a little olive oil in there. When the skillet is good and hot, sear both sides of the chuck roast (3-4 minutes each side, or until browned).

A chuck roast seared on both side in cast iron.

Transfer the chuck roast into your heated Dutch oven, cover with a lid, place back into the oven, and cook at 275° for 2-2.5 hours. It will shred apart easily when done.

Shred it all up, add your favorite BBQ sauce, mix it all around, do whatever you want.

Print Recipe