Pour heavy cream over chuck roast in the Dutch oven and 5 other pantry staples create a dinner so good your friends will be begging for the recipe

To change up the flavor, swap the Italian seasoning for dried ranch seasoning (about 1–1.5 tablespoons) and skip some of the salt, since ranch blends can be salty. You can also add 1 teaspoon smoked paprika for a subtle smoky note, or 1/2 teaspoon crushed red pepper flakes if you like a little heat. For extra richness, stir in 2 tablespoons of grated Parmesan cheese at the end until melted into the sauce. If you want more vegetables without adding carbs, tuck a few whole garlic cloves or a handful of sliced mushrooms around the roast before pouring in the cream; they’ll cook down into the sauce. For meal prep, this roast reheats very well and the sauce actually thickens and deepens in flavor overnight, so it’s great for making on Sunday and eating through the week. Food safety tips: Always thaw chuck roast in the refrigerator, not on the counter. Make sure the internal temperature of the beef reaches at least 190°F–200°F for shredding tenderness and safe consumption. Cool leftovers within 2 hours of cooking, store them in an airtight container in the refrigerator, and use within 3–4 days. Reheat gently on the stovetop or in the microwave until steaming hot, adding a splash of cream or water if the sauce thickens too much.