Mexican Pot Roast Tacos

2 pounds beef shoulder, Kosher salt, Freshly ground black pepper, Extra-virgin olive oil 2 cloves garlic, smashed, 1 large onion, sliced, 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano), 1 tablespoon ancho chile powder, 1 tablespoon cayenne pepper,1 tablespoon ground cumin, 3 bay leaves

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.