Mexican Shredded Chuck Roast

Preheat the oven to 325 degrees F (165 degrees C).

Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.

Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.

Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over beef. Pour in enough of remaining broth to cover beef. Add bay leaves and bring to a gentle simmer.

Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.

Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.