Generously season the chuck roast pieces with salt and pepper on all sides. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.

Working in 2 batches if necessary, add the meat to the pot and sear on all sides until browned, about 8-10 minutes total. Remove meat and set aside.

In a medium saucepan, add the guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns. Cover completely with water and bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 10 minutes until the chiles are softened and pliable.

Using a slotted spoon, transfer the softened chiles and all aromatics to a high-speed blender. Add 1 cup of the chile-soaked cooking water, beef broth, white vinegar, garlic, cumin, oregano, and ground cloves.

Blend on high speed for 3-5 minutes until completely smooth. The mixture should be deep red and silky.

Strain the blended sauce through a fine mesh strainer into the pot with the seared meat. Press the solids to extract as much liquid as possible, then discard the remaining solids.

Stir the meat and chile sauce together to combine. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 3 to 3.5 hours until the meat is fall-apart tender.

Remove the meat to a large bowl and shred it with two forks. Return the shredded beef to the consommé and stir to combine.

Serve hot as a stew in bowls topped with diced onion, chopped cilantro, and lime juice, or use for making birria tacos with corn tortillas and melted cheese.