To make this Easy Barbecue Chuck Roast, start by preheating your oven to 325°F.

Next, prepare the marinade. In a medium bowl, whisk together the BBQ sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth and fully combined.

Pat the chuck roast dry with paper towels and season both sides generously with additional salt and pepper. Place the roast into a Dutch oven. Pour the marinade over the top, then flip the meat a few times to ensure it’s evenly coated on all sides.

Cover the Dutch oven with a lid and transfer it to the oven. Allow the roast to cook for 3½ to 4 hours, until it becomes tender and easy to shred.

At the 3½-hour mark, carefully remove the pot from the oven and use two forks to pull the meat apart. If it does not shred easily, return it to the oven for an additional 30 minutes and check again.

Once the meat is fully tender, shred it completely and toss it thoroughly with the cooking juices so every bite is coated in flavor.

If you’d like crispy, caramelized edges, turn the broiler on high and place the uncovered Dutch oven back into the oven for 3–4 minutes, watching closely to prevent burning. Remove from the oven and serve as desired.