Chuck Roast:

• 4 to 5 pounds chuck roast, cut into large 4-inch chunks

Seasoning:

• 1/2 tablespoon kosher salt
• 1/2 tablespoon black pepper

Chile Sauce:

• 1 1/2 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
• 1/2 medium yellow onion
• 1 4-inch Mexican cinnamon stick*
• 3 bay leaves
• 1/2 teaspoon whole black peppercorns
• Water, as needed
• 2 cups beef broth
• 1/4 cup distilled white vinegar
• 5 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano*
• 1/2 teaspoon ground cloves