Preheat oven to 250 degrees.

In a large stock pot over medium high heat, heat the olive oil until shimmering. Add the roast and brown on all sides... will take up to 20 minutes. Remove roast from pot and set on a cutting board.

Add the onion and cook, stirring to scrape up the browned bits in the bottom of the pot. Add the parsley, garlic powder, oregano, salt, pepper, zest and lemon juice and stir to combine. Add the beef consommé and tomatoes. Stir well.

Add the browned roast to the pot and cover with the lid. Put the pot in the oven and cook for 4 hours.

Remove the pot from the oven. Shred the beef, put the lid back on and continue to cook for one more hour. Serve the beef and juices over provolone cheesy grits.