Step 1

Preheat an oven to 325F. Place sliced red onion on the bottom of the baking dish.

Step 2

Prepare the chuck roast. Use a paring knife to cut a few slits into the top and bottom of the chuck roast (the long flat sides), then place the halved garlic cloves inside. Season the beef extremely generously on all sides with Kosher salt and black pepper, about 3 Tbsp salt and 1 tsp pepper. Place on top of the red onions.

Step 3

Slow cook the chuck roast. Pour ¼ cup of water around the roast, then cover it tightly with aluminum foil. Transfer to the oven and cook for 3½-4 hours, or until the meat is very tender and shreds easily.

Step 4

Shred the meat, then return to oven. Carefully transfer the roast to a large cutting board, then use tongs or two forks to shred the meat. Return it to the baking dish, then toss it with the onion and juices. Increase oven temperature to 425F. Cook uncovered for 20 minutes, or until there are lots of crispy bits on top. Enjoy immediately!