- Heat the oven: Preheat to 300°F.
- Season the beef: Pat the chuck roast dry. Season all over with salt and pepper. If there is a very thick exterior fat cap, trim it down (you do not have to be precious about it).
- Sear: Heat oil in a Dutch oven over medium-high heat. Sear the roast 3 to 5 minutes per side, until deeply browned. Transfer to a plate.
- Build the base: Lower heat to medium. Add onion and cook 5 to 7 minutes, stirring and scraping up the browned bits. Add garlic and cook 30 seconds.
- Toast the flavor: Stir in tomato paste, smoked paprika, chili powder, cumin, and oregano. Cook 1 to 2 minutes until the tomato paste darkens slightly and smells rich.
- Add liquids: Pour in apple cider vinegar, Worcestershire, and beef broth. Stir well. Add bay leaves.
- Braise: Nestle the roast back into the pot. Cover with a lid and transfer to the oven. Cook for about 3 hours, starting to check around 2 1/2 hours, until it shreds easily (fork-tender is the goal). If it is not ready, keep going in 15 to 20 minute bursts. Rotate the roast once halfway through if it is practical in your pot.
- Shred and sauce: Transfer beef to a cutting board. Discard the bay leaves. Shred with two forks. Skim excess fat from the pot if you want. Return shredded beef to the pot and simmer on the stovetop for 5 to 10 minutes to thicken the sauce slightly. Taste and adjust salt, pepper, and vinegar.
- Optional crisp edges: Heat broiler to high and position a rack about 6 inches from the heat. Spread shredded beef on a sheet pan, spoon a little sauce over it, and broil 2 to 4 minutes until the tips get crispy. Watch closely. It goes from “perfect” to “oops” fast. Toss with a bit more sauce.
- Serve: Pile onto toasted buns, tuck into tortillas, or serve over rice. Add pickles or slaw for crunch and something acidic to keep it lively.
Slow Cooker Option
Sear the beef (optional but recommended). Add onions, garlic, tomato paste, spices, vinegar, Worcestershire, broth, and bay leaves to the slow cooker. Add the beef. Cook on LOW 8 to 9 hours or HIGH 5 to 6 hours, until shreddable. Discard bay leaves, shred, then simmer sauce on the stovetop to reduce if you want it thicker.
Instant Pot Option
Fit and tenderness tip: For a 3 to 3 1/2 lb chuck roast, cut it into 3 or 4 large pieces so it fits comfortably in a standard 6-quart pot, sears better, and turns fully fall-apart tender.
Use Sauté to sear the beef pieces in oil. Sauté onions, then garlic. Add tomato paste and spices for 1 minute. Add vinegar, Worcestershire, and broth, scraping the bottom well. Add bay leaves and beef. Pressure cook on High for 60 minutes, then natural release 15 minutes (carefully quick release the rest). Discard bay leaves. Shred. If it is not shredding easily, pressure cook 10 to 15 minutes more and try again. If the sauce is thin, use Sauté to simmer and reduce 5 to 10 minutes.
