Add rest of marinade ingredients to bowl, and whisk together.
Pour marinade over meat.
Using a spatula (or your hands), remove all marinate from bowl, and spread lovingly all over the meat.
Cover tightly and marinate overnight (or at least 8 hours). If you have the time, turn it over at least once.
When ready to start cooking, take meat out of fridge and let it come to room temp.
Heat up oil in dutch oven until you see ripples on top, or until it sizzles when you sprinkle small amount of water into it off your fingertips.
** USE whatever oil you like which has a high smoke point (Veg oil, peanut oil, corn oil); I used combo of veg oil and coconut oil.
Carefully place your meat into the hot pan fat-side down. Leave meat down on each side for 3-4 minutes without disturbing it.
Sear on all sides; you may need to use your tongs to hold up the meat when searing the short sides.
Remove meat from pan and place on plate to let it rest. Turn burner off. Preheat oven to 250*.
Roughly chop carrot, onion and leek.
Add veggies to bottom of pot, making a "stand" for your roast.
Place roast in pot, and add rest of veggies.
Pour in beer and stock. Cover and place in oven for about 8 hours without peeking! (Times will vary - my 20 lbs roast took 8 hours at 250).
After it is done, it should shred very easily with a fork and be extremely tender.
Shred it up, leaving some larger chunks.
Serving suggestion: Place shredded meat on one side of baguette. Top with sliced brie cheese. Place in an oven-proof bowl, and place in oven at 100 for about 5 minutes until cheese melts. Top with roasted peppers and dill. Pour some juice on it from dutch oven. DELISH.