Combine the cider vinegar, garlic, marjoram, cumin, chili powder, lime juice, chipotle peppers, salt and enough water to make a smooth paste in a blender. Blend until smooth.

Pre-heat your oven to 275º.

On medium high heat, add oil to the Dutch oven. Place chuck roast in the hot Dutch oven and sear on all sides - about 2 minutes per side.

Remove the roast from the pot and set on a large plate.

Adjust your heat to medium low. Do not remove the fat in the pot. Pour the chili vinegar paste from blender and 1/4 cup beef stock into the pan. Stir and cook for about 2-3 minutes, scraping up any browned bits on the bottom of the pot and simmer.

Add remaining beef stock and stir to combine. Return the browned roast to the dutch oven. Spoon sauce over roast so it’s coated and bring to a simmer.

Cover Dutch oven and place in the preheated oven.

Braise beef for 2-3 hours. Every hour, open pot and turn beef.

After 2nd turn, check beef with a meat thermometer. When the internal temperature of the chuck roast is 210º, it should be fork tender and ready. My chuck roast was 3 lb and only took 2 hours. Check every 20-30 minutes until ready.

When beef is at internal temp of 210º, remove pan from the oven. Remove the beef from the pot and place into a large bowl and let cool for 10 minutes. Shred beef into bite-sized pieces. Discard any excess fat from center of roast.

Return shredded beef and liquid to the pot. Bring to a simmer and cook 5 minutes to reheat.

Serve on corn tortillas for tacos, chips for nachos, burritos, quesadillas, salads and more! Add cotija cheese, pickled red onions, cilantro to make it even tastier and a squeeze of fresh lime juice!