Preheat the oven to 275 degrees. Drizzle the extra virgin olive oil in a 8-10 quart dutch oven on the stovetop on medium-high heat until you start to see smoke. Place quartered onion in the pot and let caramelize on all sides of the slices. Remove the onions and set aside on a plate with cloves of garlic.

Generously salt the roast on both sides of the meat. I do about 2 tablespoons of salt per side depending on the size of roast I have that day. Sprinkle with pepper. Place the meat on the hot dutch oven and let sear for about 3 minutes on each side. Only remove once there is a deep dark color to the outside of the roast and the pan naturally releases the meat.

While the meat is sealing in its moisture, zest the whole lemon and cut in half and add to the plate of onion and garlic.

Take the seared roast out and put on a cutting board and remove the dutch oven from the heat. Squeeze the lemon juice on the bottom of the oven and stir to get all the dripping off of the bottom. You don’t want to miss out on this flavor! Add the meat back in and the plate of onion, garlic. Run your fingers through about 5 sprigs of thyme and sprinkle them throughout the roast. Place rosemary around the pot and the rest of the thyme scattered about. Pour in beef broth until it just reaches the top of the roast.

Roast for 3 hours for a 3 pound roast or 4 hours for a 4 pound roast. The meat will fall off very easily. If you like a sturdier piece of meat start checking on it after two and a half hours.