You can do it dry, but only if you like rare meat. Roast it at 375 until it is 110 degrees, then let rest and slice very thinly. Makes a decent sandwich. For braising I always go with chuck roast or brisket.

Bought it on sale at Giant and now don't know what to do with it. Is it a dry high heat roast or a slow roaster with broth? The recipes I've looked online go both ways. It's just under 4 pounds boneless. Thanks!