Preparation Steps

• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef chuck roast on all sides until browned.
• Remove the beef from the pot and set aside. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
• Stir in the apple cider vinegar, chipotle peppers in adobo sauce, cumin, oregano, and ground cloves. Cook for 1 minute more.
• Pour in the beef broth and add the bay leaves. Bring to a simmer.
• Return the beef chuck roast to the pot. Season with salt and pepper. Cover the pot and transfer to a preheated oven at 325°F (160°C).
• Cook for 6 hours, or until the beef is very tender and easily shredded with a fork.
• Remove the beef from the pot and shred it using two forks. Skim any excess fat from the sauce in the pot.
• Return the shredded beef to the pot and toss to coat with the sauce. Simmer for another 15-20 minutes to allow the flavors to meld.