Preheat your oven to 350°F.

Set a medium-sized Dutch oven or similarly sized oven-safe pot with a lid over medium-high heat.

While the pot heats, pat the chuck roast dry with paper towels and season it generously with kosher salt.

Once the pot is hot and just starting to smoke, add the tallow and swirl it around to coat the bottom of the pot.

Carefully place the seasoned roast in the pot and sear until well browned on both sides, about 4 minutes per side.

Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot, ensuring all the flavorful bits are incorporated into the liquid.

Cover the pot and transfer it to the preheated oven. Let the roast cook for about 2½ hours, flipping it halfway through, until the meat is cooked through and fork-tender.

Serve the roast as-is, sliced into portions, or shred it for a melt-in-your-mouth texture. To enhance the flavor, consider moistening the meat with the cooking liquid or whisking some of the liquid with sour cream for a creamy, tangy sauce