Heat the oil in a large dutch oven over medium heat.
Pat the meat dry with paper towel, then season liberally with salt and pepper on all sides.
Sear the meat, rotating periodically to develop a nice, caramelized color on all sides.
While the meat sears, wash and peel the vegetables and potatoes. Cut them into 1-2" (bite sized) pieces.
Once the meat is seared on all sides, turn off the heat. Add the garlic cloves, vegetables, and potatoes to the pot.
Add the broth, then sprinkle the seasonings over everything.
Cover and bake at 325 degrees for approximately 2-2.5 hours. Allow the meat to rest for 10-15 minutes before shredding with forks and serving.
Heat the oil in a large skillet or cast iron pan over medium heat.
Pat the meat dry with paper towel, then season liberally with salt and pepper on all sides.
Sear the meat, rotating periodically to develop a nice, caramelized color on all sides.
While the meat sears, wash and peel the garlic cloves, vegetables, and potatoes. Cut them into 1-2" (bite sized) pieces.
Once the meat is seared on all sides, turn off the heat, and place the meat into the Crockpot. Add the vegetables and potatoes.
Add the broth, then sprinkle the seasonings over everything.
Set the Crockpot to low for 8-10 hours. Shred the meat before serving.