Pour the mixture around the roast rather than directly over it. Doing so preserves the seasoning crust on top of the meat.
Cover the pot tightly with its lid.
Place it in the preheated oven and cook for 3½ to 4 hours. During this time, avoid lifting the lid. Every time the cover is removed, valuable heat and steam escape.
Once finished, the beef should be extremely tender and easy to pierce with a fork.
Carefully transfer the roast to a cutting board and allow it to rest for 15 minutes.
Afterward, slice thinly against the grain or shred directly into the au jus for maximum flavor.
