📖 Instructions

1. Pat the beef dry: Begin by removing your beef chuck roast from its packaging. Using several sheets of paper towel, thoroughly pat the entire surface of the roast dry. This step is super important for achieving a beautiful sear later, which adds a lot of flavor.
2. Prepare the spice rub: In a small bowl, combine the chili powder, ground cumin, dried oregano, smoked paprika, garlic powder, onion powder, a generous pinch of kosher salt, and freshly ground black pepper. Mix these spices well until they're fully incorporated.
3. Rub the beef: Generously sprinkle the spice mixture all over the dried beef roast. Use your hands to rub it in, ensuring every inch of the beef is covered. Really get in there! This creates a flavorful crust.
4. Sear the beef: Heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Once the oil is shimmering and hot, carefully place the seasoned beef roast into the pot. Sear for about 4-5 minutes on each side until a deep brown crust forms. Don't rush this part; the crust is where much of the flavor develops. Remove the seared beef and set it aside on a plate.
5. Sauté aromatics: Reduce the heat to medium. Add the chopped onions and bell peppers to the same pot. Cook, stirring occasionally, for 5-7 minutes, until the onions soften and become translucent. Scrape up any browned bits from the bottom of the pot; those are flavor bombs!
6. Add garlic and tomato paste: Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant. This step deepens the tomato flavor.
7. Deglaze with broth: Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to loosen any remaining browned bits. Bring the liquid to a gentle simmer.
8. Return beef to pot: Carefully place the seared beef roast back into the Dutch oven. Add the bay leaves. The liquid should come about two-thirds of the way up the side of the roast. If it doesn't, add a little more broth or water.
9. Slow cook: Bring the liquid back to a very gentle simmer, then reduce the heat to low. Cover the Dutch oven tightly with its lid. Cook for 3 to 4 hours, or until the beef is incredibly tender and can be easily shredded with a fork. You can also do this in the oven at 300°F (150°C) for the same duration.
10. Rest and shred: Once cooked, remove the Dutch oven from the heat. Carefully take the beef out of the pot and place it on a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, making the meat even juicier.
11. Skim fat and adjust sauce: While the beef rests, skim any excess fat from the surface of the cooking liquid in the pot using a ladle or spoon. Remove and discard the bay leaves. Taste the sauce and adjust seasonings if needed (more salt, pepper, or a pinch of chili powder for more kick).
12. Shred and serve: Using two forks, shred the beef into large chunks or smaller pieces, whichever you prefer. Return the shredded beef to the flavorful sauce in the Dutch oven, tossing to coat it thoroughly. Serve hot, garnished with fresh cilantro if desired, alongside your favorite sides like mashed potatoes, rice, or warm tortillas. Enjoy this lovely meal!