Trim excess fat from chuck roast and salt liberally. Allow to rest until it reaches room temperature (about 20-30 minutes)
While resting, preheat oven to 325℉. Chop onions and garlic.
Bring stovetop to medium high heat and and heat the dutch oven. Add olive oil. Pat the chuck roast dry and sear for 2 minutes on each side until golden brown.
Remove the chuck roast from heat and set aside.
Drop the stovetop temperature down to medium and begin cooking the onions in the juices left behind from the chuck roast. Cook for 1-2 minutes before adding in the chopped garlic. Sprinkle with salt for taste. Cook for an additional 2 minutes until both the garlic and onions are translucent and caramelized.
Add in juice from 1 lime to deglaze the dutch oven.
Add in 2 cups of beef broth, canned chiles (strain and discard the water from the can first), 2 tsp garlic, 2 tsp chili powder, 2 tsp paprika, and 2 tsp cumin.
Return the chuck roast back into the pot and cover. Allow to cook in the oven for 3½ hours.
Once cooking is complete, shred the barbacoa. It should fallapart very easily, but a food processor can be used to speed up the shredding process. Garnish with cilantro and lime and serve according to preference. Enjoy!
