Preheat the oven to 300°F.

Cut the roast into thick steaks.

Pour the olive oil into a Dutch Oven over medium-high heat. When the oil is hot but not smoking (it will be shimmering), add the steaks and brown each side.

Add the broth and water to the pot. Cover with the lid and bake for 1 1/2 hours.

Add the rice and stir. Replace the lid and bake for an additional hour.

Remove the meat from the pot and cut it into bite-sized pieces. Return the meat to the pot, add the frozen spinach, and stir to combine.

Allow to cool completely before serving.

Store leftovers in an airtight container in the fridge.