Remove any large, thick pieces of fat from around the roast. If the pieces of fat are small, leave them for flavor. Let the meat sit out of the refrigerator while you prep the ingredients to take the chill off. Only do this if it is cool in your kitchen.

Season the roast with the salt and black pepper.

Heat the oil in a large, heavy pot over medium heat (we use a 6-quart enameled Dutch oven). When the oil is hot, add the beef. Cook for 4-6 minutes, or until browned and a nice crust forms. The meat will release from the pot when a crust forms on the outside. If it is hard to lift and stuck to the pot, give it another minute or so and try again.

Turn the roast and cook for another 3-5 minutes, until it is browned on both sides.

Take the pot off the heat and turn off the burner. Remove the meat from the pot and place it on a pan or platter. Loosely cover with a piece of foil to keep warm.

Do not wash the pot. Place it back over medium heat. There should be plenty of oil left in the pot. If there is not, add a little more. When the oil is hot but not smoking, add the onions and cook for 2-3 minutes, stirring frequently.

Next, add the garlic, tomato paste, chili powder, garlic powder, onion powder, and cumin. Cook for 30 seconds to 1 minute, stirring constantly.

Add the tomato sauce and 2 cups of the beef broth to the pot, stirring as you add them and gently scraping any bits off the bottom.

Return the roast to the pot along with any juices collected on the pan. Check that there is enough broth. The liquid should come at least halfway up the thickest part of the roast. Add more broth if needed.

Raise the heat to medium-high and let the sauce come to a simmer. Then, lower the heat to medium-low and cover the pot.

Cook for approximately 2½-3 hours, or until the beef is fall-apart tender. Stir the sauce occasionally and move the meat around to make sure nothing is sticking to the bottom. You don't necessarily have to turn it. The meat is ready when it breaks apart easily when a fork is inserted and twisted.

Keep the liquid at a simmer throughout the cooking time, adjusting the heat as needed. Check it every 30 minutes or so, especially after raising or lowering the heat, to make sure the liquid is simmering steadily.

When the roast is tender, take the pot off the heat. Let it sit for about 5 minutes so the sauce stops simmering and cools slightly.

There may be a layer of oil floating on the surface. If desired, use a small ladle to skim off some of the excess oil. This step is optional, but I like to do it.

Shred the beef directly in the pot using two forks. This is the method I use because the meat absorbs a lot of the sauce as it sits. Let the shredded beef sit in the sauce for about 10 minutes before serving.

Alternatively, remove the beef from the pot and place it on a cutting board. It may come out in several large pieces at this point. Shred it with two forks, then return it to the pot and mix it with the sauce. Or, place the shredded beef in a bowl and add as much sauce as you like if you prefer to control the amount.

Serve the shredded beef with soft flour tortillas, hard taco shells, tostadas, or over rice with your favorite toppings.