Chuck Roast was on sale this week, but I didn't want your typical "Sunday Roast." I thought about it and this is what I did:
Rub the roast with salt, pepper, garlic, & chili powder. (I didn't have any cumin or I'd have used that, too.)
Put it in a covered pan, and bake at 225°F for 4-5 hours. (It was fall apart tender.)
Shred it up with a fork, and eat it on a tortilla with your preferred toppings. We had black beans, sour cream, & shredded pepper jack cheese.
It was so good!