Makes 6 servings.

Ingredients

3 lb grass fed chuck roast
garlic powder
sea salt
black pepper
neutral tasting high heat oil (I use avocado oil)

Directions

Preheat oven to 450 degrees.

Rinse off meat. Pat dry with paper towel. Drizzle oil on one side of the meat. Season generously with salt, pepper and garlic powder. Flip the meat over and repeat.

Place the meat in a dutch oven (cast iron pot). Place in preheated oven, uncovered, for 30 minutes. Remove from the oven. Carefully flip the meat. Reduce oven temperature to 325 degrees. Add 2 cups of boiling water to the pot. Place it back in the oven, covered, for 2 hours. Once the 2 hours is up, carefully flip the meat over and return it to oven for approximately 1 more hour. The meat is done cooking when it easily falls apart. Remove from the oven and let it sit in the pot with the lid on until it’s ready to serve.

Enjoy with roasted or mashed potatoes, green salad, roasted broccoli, fresh pogatcha and herb oil dip.

Note: If using a smaller piece of meat (2lbs in size), follow these cooking times: 30 minutes uncovered at 450 degrees, 2 hours covered at 325 degrees.