I can tell you what I do. I rarely follow any recipe as that isn't how I was taught by Gran.
Gran used cookware for the oven similar to Le Creuset. Metal, enamel coated heavy metal cookware. (look at LeCreuset for what I am talking about) But today I opted for a crock pot as it is really very hot here to leave an oven on for that long.
The meat is called Chuck Roast. Some call it pot roast. I look for the cuts that have the largest pieces of red meat, easier to shred. This one was aged grass fed, so shrink vacuum packed but I've used many different versions of Chuck Roast.
I pat off with paper towel the moisture. I lightly oil it with veggie oil. I sprinkle salt on both sides. I braze it quickly, 5 minutes each side with the oven broiler while I have the crock pot heating on low. I put carrots at the bottom of the crock pot, large lengths to fit. It is used to raise the meat off the bottom of the crockpot so as the fats melt the meat is not soaking in the juices so it cooks properly vs almost boiling in juices. I cooked it on low for 5 hours. Slow cooking with Chuck Roast is important, it is what makes cheaper meats tender. Took out and let sit for about 20 minutes before I started to shread with a fork. But because there is fat divides I trim that off section by section before I shred. Once shredded I take the juices from the bottom of the crockpot and mix some of it with the shredded meat to hydrate it. The fats and carrot make a good re-marinade, keep it moist. I add just a little bit of my gravy to it for more flavor. It took me a good ten years to perfect my brown gravy and it is mocked off of Liberty Tree-MK Brown Gravy. It is what pulls together all the rest of the meal pull together with the mashed potatoes and seasoned veggies. My son was in and he won't eat mashed potatoes so I cooked a cup of rice for him and that is good as well and likely healthier.
I have done the same with Le Creuset ovenware and about the same timeframe in the oven like Gran taught me. I generally do that only in the winter up here as in the summer it is just too hot.
Any questions just ask. It is an awesome meal. How I make it with all the other foods added to complement the beef is also a mock of Be Our Guests Braised Beef which I am very fond of.
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So was that potroast? I haven't had potroast in years. I'm so looking forward to lunch at Liberty Tree Tavern in a couple of weeks!!
I recall (ages ago ...) when my parents went on a cruise, and my mother went out to buy both of them "cruise wear". (Of course, that was a different era back then.) 
So we were doing final day shopping and we heard pop music that seemed to be live. As we approached closer, we could walk near the side of an outdoor stage in which a K-Pop girl group was performing. We could not view it from the front because it was all filled up with men interested in the attractive female performers.
I flipped over to FOX and they were also covering the story of the night, as was then CNN. Finally the power came back on -- maybe around or about 11 PMish?? Again, I was still half asleep. 