Preheat the Oven
: Preheat your oven to 325°F (160°C).

Season the Roast
: Generously season both sides of the chuck roast with salt and pepper.

Bake the Roast: 
Place the seasoned roast in a large casserole dish or Dutch oven with a lid. Cover the dish tightly with a lid or foil and bake for 1 hour per pound of meat (about 4 hours for a 4-pound roast) until the meat is fork-tender.

Increase the Heat and Shred: 
Remove the roast from the oven and raise the oven temperature to 425°F (220°C). Using two forks, shred the roast into large chunks. If the roast doesn’t shred easily, return it to the oven at 325°F for another 30 minutes, then try shredding again.

Finish Roasting
: Toss the shredded meat in the rendered juices. For extra richness, add a few tablespoons of butter if desired. Return the dish, uncovered, to the oven and roast for an additional 20-25 minutes until the edges of the meat are crisp and caramelized.

Serve: 
Serve the roast warm with a side of creamy mashed potatoes for a hearty, comforting meal.