Preheat the oven to 300°F to 325°F
Pat the beef shoulder roast dry
Season all sides generously with salt and pepper
Optional: rub with garlic, onion powder, paprika, or herbs
Heat oil in a large oven-safe pan or Dutch oven over medium-high heat
Sear the roast on all sides until browned
Remove the roast from the pan
Add onions, carrots, celery, or garlic if desired
Deglaze the pan with beef broth, wine, or water
Return the roast to the pan
Add enough liquid to come partway up the sides of the roast
Cover tightly with a lid or foil
Roast in the oven until fork-tender, about 3 to 4 hours
Check the internal temperature for doneness if desired
Remove from the oven and let rest for 15 to 20 minutes
Slice against the grain or shred with forks
Serve with the pan juices or gravy