A healthy and hearty recipe made without wine, MSG, and gluten free. Not lacking in flavor, this delicious meal is easy to make. Cooking time will vary between 3-4 hours depending on how large your roast is. Serve with mashed potatoes, cauliflower, or whipped parsnips.
Take roast out of the fridge about 30 minutes before you start cooking. Preheat the oven to 325 degrees F. In a large, heavy dutch oven, melt butter and oil over medium high heat until hot, but not smoking. Season meat with salt and pepper on both sides. Add meat and sear on all sides, about 3 minutes each, until golden brown. Remove the meat and set aside, turning the heat down to medium.
Add shallots, carrots, and garlic, stirring till shallots get a little soft, about 2 minutes. Pour in the pear juice and vinegar and turn up the heat till it begins to simmer. Reduce, about 3-4 minutes. Add broth, herbs, 1 teaspoon kosher salt, and return the meat to the pot. You want the liquid to come up on your meat at least 1/2-3/4 of the way up. If it doesn't, add more broth. Cover with a tight-fitting lid and place in the oven to cook for 3-4 hours, or until the meat is falling apart and tender.
Remove the meat from the dutch oven and place on a cutting board. With two forks, shred the meat here and there so it's falling apart. Taste and adjust the seasoning in the sauce. Meanwhile, if you want a thicker sauce, you can reduce the leftover liquid in the dutch oven by simmering. Serve warm with mashed cauliflower or potatoes.