In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add roast; cook, turning several times, until brown on all sides, about 4 minutes. Add remaining meat ingredients. Heat to boiling. Reduce heat; cover and simmer 1 hour 15 minutes, turning once halfway through cooking, or until meat thermometer reads 160°F. Remove meat from Dutch oven; cool about 1 hour. Slice.