In order for this Chile Colorado recipe to be a success, the beef MUST be tender.  This requires the right cut of beef, searing the beef and cooking the beef long enough. Cut of beef: As previously discussed, boneless chuck roast will deliver fall apart tender results due to its rich marbling.  If you choose another cut of beef, be aware it might not deliver as spectacularly tender results. Sear beef: Searing seals in the juices so the beef doesn’t dry out when cooked for an extended period of time.  The caramelized crust achieved by the Maillard reaction also delivers a rich, depth of flavor that can’t be achieved any other way.  I brown my beef in my enameled cast iron Dutch oven in order to achieve a deeply golden crust OR you can use a traditional cast iron skillet and transfer it to your soup pot.  Take care to work in batches and not to overcrowd your pan or else the beef will steam and not sear. Cook until tender. If your beef isn’t crazy tender, then cook on!  It just means the proteins needs more time to break down and tenderize. Even 15 more minutes can make the world of difference between “okay” and melt-in-your-mouth beef.