This recipe is very easy, but does require long and slow cooking, 3 to 4 hours depending on your pan and oven. It can easily be done ahead and reheated and is versatile for part of a plated meal or as a filling for tacos and enchiladas. You will need a large oven-proof cast iron Dutch oven or other heavy deep pot with a lid.
Preheat the oven to 325°
Cut the chuck roast into about 6 pieces, removing any excess fat. Heat the oil in the Dutch oven over medium heat and when hot, brown the meat on all sides and remove to a plate.
Turn the heat to low and add the onions and garlic. Sauté for about 5 minutes.
Add all the spices (listed above before chicken stock). Briefly cook, stirring to toast the spices. Add 1 1/2 cups of chicken stock and stir to combine. Turn off the heat.
Place the meat in the casserole in one layer on top of the onions.
In a measuring cup place the cider vinegar, zest and juice of the lime, the other 1 1/2 cups stock, minced chipotles and bay leaves. Stir well and pour over the meat.
Cover the pan and place in the oven. Check after about 2 hours and make sure that there is enough liquid - you can add a little stock or water. Continue cooking for 1 more hour (total 3 hours). Remove from oven and check for doneness. The meat should easily pull apart with a fork. If it doesn't shred easily, return to oven and check again in 30 minutes.
There should not be too much fat, but I like to ladle the stock into a fat separator cup and then return the liquid to the pot, minus the fat. If you are eating it the next day, you can just refrigerate the meat and stock. After chilling you will be able to spoon the fat off the top of the stock.
I like to reheat this before I shred it, and then shred as I need it. That way the large chunks stay intact for leftovers (if there are any).
Recipe by Jane O'Riordan
Terre Rouge and Easton Wines