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Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.
Brown the beef roast on all sides until deeply caramelized, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the chopped onion, garlic, and carrots. Sauté until softened and fragrant, about 5-7 minutes.
Return the beef roast to the pot and add enough water or beef broth to cover halfway.
Bring to a gentle simmer, then reduce heat to low, cover, and cook slowly for 3-4 hours until the beef is tender and easily shredded.
Season with salt and pepper to taste before serving.
Serving and Storage Tips
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