Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the chuck roast is very tender and easily shreds with a fork. If your roast is larger or thicker, it may need up to 3.5 hours.
Carefully remove the Dutch oven from the oven and take off the lid. Use two forks to shred the chuck roast directly in the pot, stirring it into the creamy sauce. Taste the sauce and adjust seasoning with a pinch more salt and pepper if needed.
If you’d like a slightly thicker sauce, place the uncovered Dutch oven back on the stovetop over medium-low heat and simmer for 5–10 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon. Serve the shredded roast hot with plenty of the cream sauce spooned over each portion.
