beef broth, just to about 3/4 of the way up the roast. put the lid on and place the pot in a 375 degree oven for about 2.5-3 hours.
at about 2.5 hours i check the meat by piercing it with a fork. if the meat falls apart without any effort, then it's ready. if its hard to pull apart of shred a piece off, it needs more time. patience is truly the only thing needed to succeed at a tender chuck roast.
when it's beautifully tender remove it carefully and let it rest on a cutting board. take 2 forks and just shred it as fine or large as you like. 