• Preheat oven to 450°F.
• Make sure butter is softened and combine with olive oil. Rub on all sides.
• In a small bowl, combine Halon Mon flaked sea salt, freshly ground black pepper, and garlic granules. Rub on all sides of the roast (I find it best to rub the roast while it's in my baking dish so I don't lose any seasonings).
• Use a medium-large heavy bottom baking dish/Dutch oven (I use a 3 qt. Corning Ware dish) and place beef directly in.
• Roast at 450°F for 20 minutes with lid off. Decrease temperature to 375°F and continue roasting for 3-4 more hours with lid on (tent with foil if you don't have a lid), or until internal temperature reaches just above 200°F. I would recommend basting occasionally during the roast although it's more important to keep the lid on and the heat consistent.
• Use 2 forks to shred the meat in the baking dish or transfer the beef onto a cutting board to shred, then return meat to the dish to combine with the juices.

  Store with the juices.

  Enjoy as is, with my Kansas City BBQ Sauce, use in enchiladas/tacos/burritos, or a shredded beef sandwich!

Option for Roasting Stovetop

• Don't worry about searing, just add broth, lay the meat on top, then top with chunks of butter, oil, and seasonings.

  Cook on medium-low for about 10 minutes to get it to a simmer, then decrease to low with a lid on for about 1 hour.
• Cut the large portion of beef into sections either directly in the pot or remove it briefly to cut (put the lid on when beef is removed) then return it to the pot as quickly as possible. Continue cooking for about another 5 hours.
• Remove the beef from the pot to shred on a plate, then return to juices to combine, then serve!