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Pat the chuck roast dry with paper towels. Season generously with kosher salt.
Heat a large carbon steel pan over medium-high heat. Add the neutral oil and sear the beef in batches until deeply browned on all sides, about 3–4 minutes per side. Set aside.
Char the tomatillos, serranos, onion, and garlic on a comal. Blacken the poblano over a stove flame. Steam in a covered bowl for 15–20 minutes, then peel and remove the seeds.
Add the roasted tomatillos, poblano, serranos, onion, garlic, cilantro, chicken bouillon, and ¾ C water to a blender. Blend until mostly smooth, leaving some tomatillo seeds and char flecks visible.
Reduce the pan to medium. Return the beef and any accumulated juices to the pan. Pour the salsa verde directly over the beef, stir once to coat, and add the bay leaf. Bring to a gentle simmer, then reduce to low, cover, and cook for 2–2.5 hours, stirring occasionally. Taste and adjust with kosher salt if needed. Remove the bay leaf.
Finish with the crispy garlic and chopped cilantro. Serve with cast iron potatoes, warm corn tortillas, and lime wedges.