Coat the bottom of a Dutch oven with oil. Bring the oil to a high temperature. When it begins to smoke lightly, add in the cut of chuck roast. Sear meat for 4-6 minutes until it browns, then flip and repeat.
After searing the meat, remove the meat and add more oil. Saute the shallots, leeks, and ginger.
In a medium bowl, whisk together beef broth, soy sauce, cinnamon, cloves, and coconut sugar. Set aside.
Next, add in the beef broth mixture. Using a wooden spoon, scrape the brown bits off the bottom to deglaze the pan. Bring to a boil, then turn off heat. Nestle the beef in the sauce—the liquid should come up halfway on the meat—cover, and place in oven with lid on.
Bake for 2-3 hours, or until beef is tender and begins to fall apart.
When beef is done, use two forks to shred it, then mix it with the remaining sauce mixture at the bottom of the Dutch oven. Keep warm and set aside.
In a medium skillet, heat on medium heat 1 Tbsp. oil; sautee bok choy, starting with the white ends, then add in the leaves later (they cook at different rates). Remove from heat after 6-7 minutes, or until wilted.
Serve the braised beef over jasmine rice with sautéed baby bok choy, fresh bell pepper, jalapeño, avocado, lime, mint, and cilantro.