Chile-Braised Shoulder Roast

• 3 lb beef shoulder roast
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp neutral oil
• 1 yellow onion, sliced
• 5 garlic cloves, smashed
• 1 tbsp ground cumin
• 2 tsp dried Mexican oregano
• 3 tbsp chili paste (or 2 tbsp chili powder)
• 2 cups beef stock
• 1 tbsp apple cider vinegar
• 2 bay leaves
• 1 lime, juiced

Method

1. 1
   Preheat and season

   Heat oven to 300°F. Pat the roast bone-dry and season all over with the salt and pepper. A dry surface is what lets it brown instead of steam.

2. 2
   Sear hard

   Heat the oil in a Dutch oven over medium-high until shimmering. Sear the roast 3–4 minutes per side until deeply browned on all faces. Don't rush this — the fond left behind is most of the gravy's flavor. Remove the roast to a plate.

3. 3
   Build the base

   Lower heat to medium. Add the onion and cook until softened, about 5 minutes. Add the garlic, cumin, and oregano; stir 30–60 seconds until fragrant. Stir in the chili paste to bloom it.

4. 4
   Deglaze

   Pour in the beef stock and scrape every bit of browned fond off the bottom. Add the vinegar and bay leaves. The liquid should come about halfway up the roast once it goes back in — add a splash more stock or water if needed, but do not submerge it.

5. 5
   Braise

   Nestle the roast back in. Cover and braise in the oven 3–4 hours, flipping once at the halfway mark. It's done when a fork twists free with zero resistance — go by texture, not the clock.

6. 6
   Shred and finish

   Rest the roast 15 minutes, then shred with two forks, discarding large fat seams. Skim fat off the braising liquid, stir in the lime juice, and toss the shredded beef with enough liquid to coat. Taste for salt.