Preheat your fire to medium high temperature (around 375F). Add a dutch oven over the fire to preheat for 3-4 minutes.
Add your ancho chile, guajillo chile and garlic cloves to your dutch oven and let char for 30-45 seconds per side.
Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes.
Once simmered, pull the dutch oven off of the heat.
Add your chiles and garlic in the water plus your chopped onion, apple cider vinegar and chipotle in adobo to a food processor.
Blend until completely smooth. Pour your paste into a bowl.
Cube your chuck roast into 2.5-3” cubes.
Add your beef to a bowl slather with FYR Red Sauce and liberally season with salt, pepper and garlic powder.
Place your cleaned dutch oven over the fire and sear off each side of the beef until browned. Do this in batches if needed.
Finally, add all your beef to the dutch oven along with the chile paste, beef broth and all of the braising ingredients + seasonings.
Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 4-5 hours).
Make sure to skim the top of the sauce of fat as needed.
Once the beef is tender, pull it off, dispose of bay leaves.
Strain your braising sauce from the meat until it is a clean consomme. Add the consomme to a new bowl.
Begin to shred your beef then set to the side until ready to use.