Sunday braised chuck roast

Buy a braising cut of meat.

Salt liberally on all sides; refrigerate overnight to dry brine, or salt the same morning.

Heat oil in the Dutch oven and sear the meat on all sides until browned.

Skip the aromatics; add the braising liquid, beef broth or water.

Bring to a boil on the stove, then braise in a preheated 300 degree oven 5 to 7 hours.

Pull the beef out and shred; store in containers and save the broth.