Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Brown each side of the chuck roast until a deep golden crust forms, about 4 minutes per side.

Reduce heat to medium, add chopped onion and minced garlic. Cook until onion turns translucent and edges start to brown, about 5 minutes.

Stir in tomato paste, ground cumin, smoked paprika, salt, and pepper. Cook for about 1 minute until the spices become fragrant and coat the aromatics.

Pour in beef broth, scraping up browned bits. Add bay leaves, bring to a gentle simmer, cover, then reduce heat to low. Cook for 3 hours until beef is fork-tender.

Transfer roast onto a cutting board and let rest for 5 minutes. Use two forks to pull apart the meat until it’s evenly shredded.

Return shredded beef to the pot with cooking liquid. Simmer uncovered over medium heat for 5 minutes, stirring until the sauce reduces and clings to the meat.

Spoon hot shredded beef into warm arepas. Top with chopped cilantro and a squeeze of lime for a bright, fresh finish.