Bold, beautifully seasoned chuck roast cooked low and steady until the meat is tender enough to pull apart then finished with a sticky, caramelized barbecue glaze in the final moments. Simple technique, extraordinary result.
How To Pick Chuck
A good chuck roast is one with plenty of visible marbling, thin white streaks of fat throughout the meat, which ensures it turns out tender and flavorful after cooking. Look for a bright red color and avoid pieces with gray or dry-looking areas. Choose a thick, evenly shaped cut rather than a thin or uneven one, so it cooks more consistently. Focus more on internal fat distribution than large fat caps. Overall, the best rule is simple: The more evenly marbled the meat looks, the better your chuck roast will taste.
Ingredient Swaps
Swap barbecue sauce with any sugar-free options or other sauces.
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Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical.
This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe.
