Chuck Roast:

• 4 to 5 pounds chuck roast, cut into large 4-inch chunks
• ½ tablespoon kosher salt
• ½ tablespoon black pepper

Chile Sauce:

• 1 ½ tablespoon olive oil
• 12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)
• 5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)
• 5 árbol chiles, rinsed and stemmed (about 0.1 oz)
• 2 large Roma tomatoes
• ½ medium yellow onion
• 1 4-inch Mexican cinnamon stick
• 3 bay leaves
• ½ teaspoon whole black peppercorns

Additional Ingredients:

• Water, as needed
• 2 cups beef broth
• ¼ cup distilled white vinegar
• 5 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• ½ teaspoon ground cloves