This is an American version of barbacoa made with chuck roast.
This an old school thing easy to build and somewhat cheap depending on stuff you might want to add. I almost never make this the same as the last but the frame remains the same.
The creamy white sauce is a little different from Parmigiano typically used in alfredo sauces. Used Oaxaca cheese, browned garlic, and shrimp pieces as a part of it. I usually never veer from parm but did this time, and it worked out great. If you don’t have access to Oaxaca cheese