Salt and Pepper
4 tablespoons olive oil, divided
2 dried guajillo peppers, soaked stemmed and seeded
2 dried ancho peppers, soaked stemmed and seeded
1 chipotle in adobo
3 garlic cloves, minced
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground cinnamon
¼ cup water
Place dried peppers into a bowl or jar and fill with water until covered. Soak 1 to 4 hours until softened. Season chuck roast with salt and pepper. Heat a large cast iron pot over high heat. Add in 2 tablespoons olive oil. Sear chuck roast on all sides. Once seared, remove pot from heat and set aside. In a blender, add in guajillo peppers, ancho peppers, chipotle, garlic, cider vinegar, brown sugar, salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water. Blend until smooth, adding more water if necessary to thin it out enough to blend. Pour sauce over chuck roast in the pan. Place the lid on and braise in a 300 degree oven for 3 hours, until meat is tender and easily shreds with a fork. Shred and serve. Serving Suggestion: serve on a warmed corn tortilla with some red onion, cilantro, and jalapeno.
SLOW COOKER: Place seasoned chuck roast in a slow cooker. Make sauce according to directions and pour over meat. Cook on high 6 hours, or low 8 to 10 hours.
INSTANT POT: Use the sear setting to sear seasoned roast. Make sauce and pour over meat. Cook on the beef/stew setting for about 70 minutes.