for 1 hour and 45 minutes. The meat should appear tender, but will not be falling apart yet. Add the root vegetables. Uncover and nestle the carrots and potatoes into the braising liquid around the roast. Cover again, return to the oven, and braise until the roast pulls apart easily and the vegetables are tender but not mushy, 1 1/2 to 2 hours more. Shred the meat. Remove the pot from the oven and set over low heat. Transfer the roast to a large bowl and shred into large pieces with 2 forks; ...
