Cut and season the roast

• Cut the chuck roast into 4 to 6 equal size pieces.
• Coat the pieces liberally with oil, salt, pepper and garlic powder.

Sear the beef

• Heat the Dutch oven on medium heat, then add butter and oil.
• Sear each side of the beef until a golden brown crust develops, about 15 to 20 minutes for all the pieces.
• Remove the beef and set it aside, keeping it covered.

Add the broth

• Discard the excess fat and burnt bits from the pot.
• Pour in the beef broth and return the seared chuck roast to the pot.

Braise in the oven

• Cover with the lid and bake at 175 °C (350 °F) for 3 to 4 hours.
• The roast is done when the meat is very tender and shreds easily with a fork.
• Be careful when opening the lid, as hot steam will escape.

Store the leftovers

• Keep the leftovers in the remaining cooking liquid so the meat stays moist.
• Reheat the chuck roast in its own fat.