- 1 boneless beef chuck roast (about 3 pounds)
- 10 cloves garlic, peeled and cut in half lengthwise
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2/3 cup water
Using the tip of a sharp paring knife, make 20 evenly spaced small slits about 1 1/2 inches deep all over the pot roast.
Using your fingers, insert the garlic cloves as deep into the meat as possible.
Season the roast on all sides with the salt and pepper. Wash hands well before continuing.
Heat a Dutch oven over high heat. Add the oil and, when hot, use the meat fork to add the roast. Use oven mitts or pot holders and be careful here! The pan and oil will be very hot and the meat will really sizzle when you add it.
Sear the meat on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from.
When the roast is evenly browned on all sides, carefully add the water and cover the pot.
Reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 to 3 1/2 hours, turning 2 or 3 times during the entire cooking time. Check occasionally to make sure that there is always a little liquid on the bottom of the pan. If necessary, add more water.
When the roast is very tender, carefully transfer to a serving platter with a meat fork. Use oven mitts or pot holders and have an adult help if this seems too hard for you to do alone.
Slice or pull meat apart into serving pieces and serve with the pan juices drizzled over the top.