1- Season chuck roast generously with salt and pepper on all sides. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the meat in two batches until browned on all sides. Remove meat and set aside.

2- In a medium pot, add guajillo, ancho, and arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns. Cover completely with water and bring to a boil. Lower heat, cover, and simmer for 10 minutes.

3- Transfer softened chiles and all ingredients from the medium pot to a blender. Add 1 cup of the chile-soaked water, beef broth, white vinegar, garlic, cumin, oregano, and cloves. Blend until completely smooth, about 5 minutes. Strain the sauce through a fine mesh strainer into the pot with the seared meat; discard solids.

4- Combine meat and sauce in the large pot. Bring to a boil, then reduce heat to low. Cover and simmer for 3 to 3 ½ hours until meat is tender and falls apart.

5- Remove meat, shred it with forks, and return shredded meat to the consomé. Serve as a stew topped with diced onion and cilantro, or as tacos with shredded Oaxaca or Chihuahua cheese, cilantro, and diced onions.