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Preheat oven to 325F, then make the marinade.
In a blender, blend together all of the ingredients listed above, until smooth.
Pat dry the chuck roast and season both sides generously with salt and pepper.
Place it in a dutch oven.
Pour the marinade on top and flip the meat a few times to coat it well.
Cover and place in the oven for 3 ½-4 hours.
Pull it out at the 3 ½ hour mark and use two forks to pull the meat apart.
If it’s not easily shredding, pop it back in the oven for 30 minutes more.
Once ready, remove from the oven, shred all the meat and toss with the juices.
If you want to brown the meat for crispy bits, place the pot back in the oven under the broiler on high for 3-4 minutes.