Shredded Beef Tacos with Lime

¼ cup vegetable oil

2 tablespoons vinegar

2 tablespoons lime juice

1 ½ teaspoons ground cumin

1 ½ teaspoons chili powder

3 cloves garlic, minced

1 ½ pounds beef chuck roast, trimmed and cut into 1-inch thick slices

1 cup beef stock

salt to taste

Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.

Bring beef to room temperature, about 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.

Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.