📖 Instructions

1. Prep the Beef: Start by taking your beef chuck roast out of the fridge. Pat it *really* dry with paper towels. This step is super important, guys, because it helps the beef brown beautifully later. Now, grab a sharp knife and your cutting board. Trim off any really large pieces of excess fat, but don't go crazy; a little fat equals flavor! Cut the beef into 1 to 1.5-inch cubes. Try to make them as uniform as possible so they cook evenly. This isn't a race, so take your time.
2. Mix the Chili Rub: In a large bowl—one big enough to hold all your beef later—whisk together the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, and freshly ground black pepper. Make sure there are no clumps and everything's well combined. Give it a sniff; isn't that aroma just lovely?
3. Season the Beef: Add your beef cubes to the bowl with the spice mix. Pour in the olive oil. Now, get in there with your clean hands and really rub those spices into every single piece of beef. You want each cube to be totally coated in that glorious chili rub. This is where the flavor truly begins!
4. Marinate (Optional, but Recommended!): Once the beef is coated, cover the bowl with plastic wrap. You can cook it right away, but if you have the time, let it marinate in the refrigerator for at least 30 minutes, or even better, 2-4 hours. For *really* deep flavor, you can even go overnight. Trust me, it makes a huge difference.
5. Preheat Oven & Pan: About 20 minutes before you're ready to cook, preheat your oven to 325°F (160°C). If you have a cast-iron skillet or an oven-safe Dutch oven, use that! Otherwise, a sturdy roasting pan will work just fine. You want something that can handle a little searing.
6. Sear the Beef (If Using Cast Iron/Dutch Oven): If you're searing, place your pan over medium-high heat on the stovetop. Add a tablespoon of extra olive oil. Once hot (you should see a slight shimmer), add about half of your beef cubes in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes per side until beautifully browned. Don't move them too much! You want that crust. Remove seared beef to a plate and repeat with the remaining cubes. This step builds incredible flavor, so don't skip it if you can help it!
7. Roast the Beef: Once all the beef is seared (or if you skipped searing, just arrange the marinated beef in your roasting pan), pour in the beef broth. This liquid is going to create a steamy environment that keeps the beef moist and tender. Cover the pan tightly with a lid or aluminum foil.
8. Cook Until Tender: Transfer the covered roasting pan to your preheated oven. Let it cook for 1 hour. After an hour, carefully remove the lid or foil. Give the beef a gentle stir with tongs. Check for tenderness; it should be yielding, but not quite falling apart yet.
9. Continue Roasting (Uncovered): Place the pan back in the oven, *uncovered*, for another 30-60 minutes, or until the beef is fork-tender and the sauce has thickened slightly. The cooking time can vary based on your oven and the size of your beef cubes, so keep an eye on it. The beef should be easily shreddable with a fork when it's done. If it’s still tough, it just needs a little more time. Patience is key here!
10. Rest and Serve: Once the beef is wonderfully tender, remove the pan from the oven. Let the beef rest in the pan for about 10-15 minutes before serving. This allows the juices to redistribute, making the beef even more succulent. Serve warm with your favorite sides. Enjoy every single bite!