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Combine salt, pepper, garlic powder and rosemary. Season the roast well on all sides with the spice combination. Heat a frying pan over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Remove the roast and set aside. Add the beef stock and cola to the pan and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. Add the roast back to the pan. The liquid should be about 1/2 way up the sides of the roast. Cover the frying pan with a lid. Bring the liquid to a boil. Continue cooking the roast over low heat (enough to still have a slight boil) for about 3 hours. Turn the roast over every hour, adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast. Roast is done when the meat is fork-tender. Mine was done in about 3 hours. When the meat is fork-tender, remove the roast from the oven and care
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Note-Nutrition Support confirmed that you are able to use a healthy fat as a condiment when choosing from the lean category which doesn't require a healthy fat. This would consist of whole eggs, 5 oz of beef, pork, dark meat poultry, etc.
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