Roasting beef low and slow makes even the toughest cut of beef tender and juicy. Beef that comes from the parts of the cow that get more exercise, such as the hindquarters, legs and shoulders, contains collagen and connective tissue that makes it tough, but cooking the beef for an extended period of time over a low heat or an indirect flame breaks down the collagen, making the beef fork-tender.
Preheat the oven to 250 F. Coat the bottom of a large skillet with cooking oil, and preheat over medium heat.
Season the roast to taste with salt and pepper. Place the roast in the hot skillet when the oil begins to shimmer. Sear it on all sides for a nicely browned crust. Put the meat in a roasting pan and place in the preheated oven.
Cook the roast for roughly 15 minutes per pound, or until the internal temperature reaches 130 F on an instant-read thermometer.
Increase the heat to 500 F. Cook for an additional 15 minutes, or until the internal temperature reaches 140 F for medium rare, 155 F for medium or 165 F for well done.
Remove the roast from the oven and place it on a cutting board or serving platter. Allow the roast to rest for at least 20 minutes before serving. The roast will continue to cook during this time, increasing its internal temperature another 5 degrees. The juices that were drawn to the surface during the cooking process will absorb back into the meat, ensuring a juicy roast.
Season the roast to taste with salt and pepper. Coat the bottom of a large skillet with cooking oil, and preheat it over medium heat. Sear the roast on all sides to give it a nicely browned crust.
Place the roast in a Dutch oven or slow cooker. Cover with 2 to 4 cups of liquid, such as broth, wine, beer or stock.
Cook the beef in the slow cooker on low for 8 to 9 hours. If using a Dutch oven, bring the liquid to a boil, then place it in an oven that has been preheated to 300 F. Cook for 4 hours, or until the beef is fork-tender and shreds easily.