Cover the baking dish tightly with a double layer of aluminum foil or a well-fitting lid. This keeps the moisture trapped so the chuck roast becomes very tender.
Place the covered baking dish on the center rack of the preheated oven and bake for 3 to 3 1/2 hours, or until the roast is fork-tender. You should be able to pull the meat apart easily with a fork. If using a thermometer, the internal temperature will be at least 190°F for shreddable tenderness.
Carefully remove the baking dish from the oven and let the roast rest, still covered, for about 10 to 15 minutes. This helps the juices settle back into the meat.
