1large leekcleaned, white part only, sliced thinly (about 3 cups)
2large white or yellow onionssliced thinly (about 5 cups)
1large red onionsliced thinly (about 2.5 cups)
3cupslow sodium chicken brothor beef broth
Sea salt and pepperto taste
Preheat the oven to 300ºF.
Place your Dutch oven over high heat and add the ghee or avocado oil. Heat until the pot is very hot and the ghee is shimmering. Pat the meat dry with paper towel and sprinkle the meat liberally with sea salt and pepper.
Add the meat and brown for about 5-7 minutes per side. You want a nice crust to form.
Remove the meat temporarily from the pot onto a plate.
Reduce the heat to medium. Add the leek and onions and cook 6 to 8 minutes or until softened but not brown, stirring often.
Add the meat back to the pot, nestling the roast in among the leek / onion mixture.
Add 2 cups of broth and the balsamic vinegar. The liquid should cover the roast about ¾ of the way up the side. If the liquid level is too low, add a bit more broth.
Bake covered for about 3 hours.
Remove the roast onto a platter and all it to cool a bit. Shred the meat with two forks and return it to the pot with the leeks, onions, and broth. Adjust the seasoning with salt and pepper, if needed.