Preheat oven to 350°F.

In a Dutch oven or heavy roasting pan over high heat, add the oil and sear the roast on all sides. This will take about 5-8 minutes. Make sure to sear even the edges.

Once seared on all sides, sprinkle the pot roast with the bouillon and add the water.

Cover the dutch oven or roasting pan and place in the oven.

Bake at 350°F for 4-5 hours, flipping the meat about every hour and adding additional water if needed. You always want at least 3/4 to 1 inch liquid in the pan at all times to avoid burning.

The pot roast is done when it falls apart easily when using a fork. Once done, remove any large unwanted pieces of fat or gristle. Break into large chunks or shred and serve in the rendered juices that remain.