Shredded Beef Melt

1. Preheat the grill by getting a chimney of coals hot and dumped into the tray. Let the cast iron sit over the coals for about 10 minutes. You can also just use a Dutch oven/skillet.
2. Cube up chuck and season with salt + pepper. Put about 2 tablespoons of olive oil in the pot and place the cubed roast in. Flip occasionally until they all get a good sear.
3. Throw together all the other ingredients (beef broth, apple cider vinegar, Roma tomatoes, onion, lemon juice, garlic cloves, ground cumin, chili powder, oregano, ground cloves) in a blender or food processor and blend, then dump into the pot. Add in bay leaves and close the lid. You can also use a slow cooker and set to low (cook for 6-7 hours).
4. After about 4 hours (or 6-7 hours in a slow cooker), the chuck should have reached 200°F+ and relaxed long enough to be pull-apart tender. Separate consommé from beef.
5. Remove pot and place a new round of coals on the tray followed by a skillet. Butter up the skillet and toast bread, then build the sandwich with the shredded beef and Colby Jack/mozzarella cheese blend. Cut and dip in consommé and cilantro.