Mexican Pulled Chuck Roast

Ingredients:

• 3-4 lb boneless chuck roast
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground oregano
• 1/2 teaspoon ground cinnamon
• 1-2 dried ancho chilies (or other mild dried chili of your choice)
• 2 cups beef broth
• 1 cup tomato sauce
• 2 tablespoons lime juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 2 bay leaves
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the dried chilies:

   • Remove the stems and seeds from the dried ancho chilies.
   • In a small pan over medium heat, lightly toast the chilies for 1-2 minutes to bring out their flavor, then add them to a bowl with about 1/4 cup hot water. Let them soak for 10 minutes, then blend them with the soaking liquid to create a smooth chili paste.

2. Sear the chuck roast:

   • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
   • Season the chuck roast with salt and pepper, then sear it on all sides for about 3-4 minutes per side until nicely browned. Remove the roast from the pot and set it aside.

3. Sauté the aromatics:

   • In the same pot, add the chopped onion and garlic. Cook for 2-3 minutes, stirring occasionally, until softened and fragrant.

4. Add the spices and chili paste:

   • Stir in the cumin, chili powder, paprika, coriander, oregano, cinnamon, and the prepared chili paste.
   • Cook for 1-2 minutes until the spices become fragrant.

5. Deglaze and add liquids:

   • Pour in the beef broth, tomato sauce, lime juice, apple cider vinegar, and brown sugar. Stir to combine.
   • Add the bay leaves to the pot.

6. Cook the roast:

   • Return the seared chuck roast to the pot. Cover with a lid and reduce the heat to low.
   • Let the roast simmer for about 3-4 hours, or until it is fork-tender and easily pulls apart. You can also cook it in the oven at 300°F (150°C) for the same amount of time.

7. Shred the meat:

   • Once the roast is tender, remove it from the pot and let it rest for a few minutes.
   • Shred the meat with two forks, discarding any large chunks of fat or bones.
   • Return the shredded meat to the pot, stirring it into the sauce to soak up all the flavor.

8. Serve:

   • Serve the Mexican pulled chuck roast on soft corn tortillas, with your favorite toppings such as diced onions, cilantro, salsa, avocado, or lime wedges.
   • This also works great over rice or in burritos.

Optional Toppings:

• Pickled red onions
• Cotija cheese
• Sour cream or crema
• Fresh cilantro
• Hot sauce or salsa verde