Preheat oven to 300°. For sauce, mix first 13 ingredients.
Cut 8 small slits in roast; fill with garlic halves. Mix 2 tablespoons oil, minced garlic, seasoned salt and pepper; rub onto roast.
In a Dutch oven, heat remaining oil over medium heat; brown roast on all sides. Spoon 3 tablespoons sauce over roast, spreading evenly. Add 1 cup sauce to pan. Bake, uncovered, 30 minutes.
Reduce oven setting to 250°. Top roast with an additional 3 tablespoons sauce. Cover pan; bake until beef is tender, 3 to 3-1/2 hours. Remove from oven; let stand 15 minutes.
If desired, remove garlic halves before slicing. Serve roast with remaining sauce and lime wedges.
If desired, remove garlic halves before slicing. Serve roast with remaining sauce and lime wedges.
Remove from oven; let stand 15 minutes.
Reduce oven setting to 250°. Top roast with an additional 3 tablespoons sauce. Cover pan; bake until beef is tender, 3 to 3-1/2 hours.
Add 1 cup sauce to pan. Bake, uncovered.
Preheat oven to 300° F.
Spoon 3 tablespoons sauce over roast, spreading evenly.
For sauce, mix the ingredients.
In a Dutch oven, heat oil over medium heat; brown roast on all sides.
Mix the ingredients; rub onto roast.
Cut 8 small slits in roast; fill with garlic halves.
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