Start by gathering all your ingredients. Dice the onion, mince the garlic, and chop the chipotle peppers. Lay out your spices—organization now will save you time later.

In a large pot or Dutch oven, heat a little oil over medium-high heat. Season the chuck roast generously with salt and pepper, then add it to the pot. Sear it for about 4-5 minutes on each side until it's nicely browned. This step adds an incredible depth of flavor to your barbacoa.

Once the beef is browned, take it out of the pot and set it aside. In the same pot, toss in the diced onion and garlic. Sauté them until they become translucent. It usually takes about 5 minutes.

Now it's time to return the beef to the pot. Add in the beef stock, apple cider vinegar, lime juice, bay leaves, chipotle peppers, and the rest of your spices including the paprika, oregano, cumin, and allspice.

Bring everything to a boil and then reduce the heat to low.

Cover the pot and let it simmer for about 3 to 4 hours. You can also transfer everything to a slow cooker during this stage. Cook on low for 8 hours, and you’ll end up with beef that falls apart with no effort at all.

Once the beef is cooked, remove it from the pot and let it rest for a few minutes. Using two forks, shred the beef into bite-sized pieces.

While you’re shredding the meat, let the cooking liquid simmer on the stove. This reduces it down, intensifying the flavors. When it’s down to a thicker consistency, pour it over the shredded beef.

Now, the moment you’ve been waiting for! Serve your authentic beef barbacoa in tacos, burritos, or even on its own. Top it with diced onions, fresh cilantro, or a dollop of guacamole, if you like.