📖 Instructions

1. Prepare the Beef: Take your beef chuck roast and pat it thoroughly dry with paper towels. This is crucial for achieving a good sear! Season generously on all sides with kosher salt and freshly ground black pepper.
2. Sear the Beef: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers, carefully place the seasoned roast into the pot. Sear for 3-4 minutes per side until a deep golden-brown crust forms. Don't rush this step—it builds incredible flavor! Remove the beef from the pot and set aside.
3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onions to the same pot, stirring and scraping up any browned bits from the bottom. Cook for about 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Bloom the Spices: Stir in the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper (if using, adjust to your preferred spice level). Cook for 1-2 minutes, stirring constantly, until the spices are incredibly fragrant. This 'blooming' step intensifies their flavors.
5. Deglaze and Add Liquids: Pour in the beef broth and diced tomatoes (undrained). Scrape the bottom of the pot with a wooden spoon to loosen any remaining flavorful bits. Stir in the brown sugar, apple cider vinegar, and bay leaves. Bring the mixture to a gentle simmer.
6. Combine and Cook: Carefully return the seared beef roast to the Dutch oven, nestling it into the liquid. Ensure most of the beef is submerged. Cover the pot tightly with a lid.
7. Slow Cook: Place the covered Dutch oven into your preheated oven at 325°F (160°C). Cook for 3 to 4 hours, or until the beef is incredibly tender and easily shreds with a fork. Alternatively, you can transfer the contents to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
8. Rest and Shred: Once cooked, carefully remove the Dutch oven from the oven. Take out the beef roast and transfer it to a large cutting board or shallow dish. Let it rest for 15-20 minutes, covered loosely with foil. This allows the juices to redistribute, ensuring a more succulent result. While the beef rests, remove and discard the bay leaves from the sauce.
9. Thicken (Optional): If you prefer a thicker sauce, you can remove about 1/2 cup of the cooking liquid, whisk in 1 tablespoon of cornstarch until smooth, and then stir it back into the pot. Simmer gently on the stovetop for a few minutes until thickened.
10. Shred and Serve: Using two forks, shred the rested beef directly on the cutting board. Return the shredded beef to the sauce in the Dutch oven and stir to combine, ensuring every piece is coated in the flavorful sauce. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and sliced jalapeños, if desired. It’s wonderful over rice, with tortillas, or alongside mashed potatoes.