Mom & Pop's Braised and Shredded Pot Roast Tacos

This is seriously one of the tastiest recipes we have ever created.  And who doesn't love tacos!?

3 lbs chuck roast, trimmed of large pockets of fat and cut into 3-inch chunks
salt and pepper

2 oranges, juiced and body reserved
3 limes, juiced and body reserved
2 jalapenos, seeded and quartered
5 cloves garlic, mashed and diced
1 large yellow onion, sliced
2 bay leaves
1 28-oz can diced tomatoes
1 c beef stock

1 small white onion, finely diced
1 bunch cilantro, finely chopped
1 package corn tortillas

Directions:
1.  Pat roast pieces dry with paper towels.
2. Sprinkle liberally with salt and pepper.

3. Heat 2 T olive oil in dutch oven over medium-high heat until just before smoking.
4. Lay roast pieces (with space between to avoid steaming) in pot; brown on each side 4 minutes (or until crust develops).

5. Add all ingredients back to pot, cover and place in oven for 2 1/2 hours, stirring every 45 minutes or so.

6. Remove beaf to plate to cool.
7. Remove limes and oranges.  Strain remaining sauce, pressing through juices and pulp.
8. Place strained sauce into sauce pan and simmer additional hour or until reduced and thick.  Skim fat from top every 15 minutes.

9. Shred beef with two forks.  Mix with 1 C reduced sauce.

10. Serve with corn tortillas, chopped white onion and chopped cilantro.

Tip: Create restaurant-quality hot corn tortillas by wrapping stack of store-bought corn tortillas in wetted paper towel; microwave for 60 seconds.