In the end, I envision frying this up in Bacon Fat. Let's see if I ever get there.
2lbs Chuck Roast
Covered in Water
Roasted on low (250°) for most of the day... six hours in total.
Bacon Grease (from one package of Bacon)
Butter (two wayward pads)
I sliced off the membranes and extra fat from the roast, cut across the grain as best I could, and shredded the lot, prior to frying up in the aforementioned grease.
I cooked the meat in the bubbling grease for eight minutes on medium-high, which turned the lot a nice shade of brown, mixed in a bit of Salt, a turn or two of Black Pepper, and just a dash of Red Pepper, before serving in Soft Shelled Tacos with Cheese, Sour Cream, and Tomatoes.
Or at least, that was the plan, because at this point, my recipe was vetoed, and Quesadilla like things went into the oven to insure the Cheese was melted.
Oh, I forgot to mention, I drained the Meat as I would Strips of Bacon, removing most of the Grease with Paper Towels.
I am eating the leftover Bacon Fried Beef straight out of the freezer like some sort of... er, Beef Jerky. The next time I want to make Beef Jerky, I may just fry the meat up in a pan, just like this.