Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the hot oil until golden brown on all sides.

Remove the beef and set it aside. In the same pot, add the chopped onion and sauté until it softens, about 5 minutes. Add the minced garlic and cook for another minute.

Stir in the cumin and smoked paprika, letting them toast for a minute.

Pour in the beef broth and diced tomatoes, scraping the bottom of the pot to release those tasty bits. Return the beef to the pot, add the bay leaves, and let it simmer away.

Cover and cook on low heat for 3-4 hours, or until the beef is tender and shreds easily with a fork. You can also use a slow cooker—just set it on low and let it work its magic for 8 hours.

Once your beef is done, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and mix it with the broth to soak up all the goodness. Serve it with your choice of toppings.