Sear it in a cast iron dutch oven on all sides. Leave the fat side UP and add about an inch of water but salt and pepper heavily. Cook on med/low for about an hour, covered. Check water level and if it is below 1/2 inch add more. Use a big fork to check for doneness. After another 30-45 min, it should be to the point that it will begin to tear easily (depending on the size of the roast). When it get to this stage, remove it to a plate and cover with tin foil. In a measuring cup, put 1/4 cup of ap flour and add about a cup of cold water. Stir until mixed and then pour into the pan drippings. Bring to boil and let simmer until a nice gravy.
My favorite meal with white rice and fresh green beans. Bon appitite'
