Prepare the Beef Chuck Roast - Pat the beef chuck roast dry with paper towels and season generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat and sear the roast until browned on all sides, about 4-5 minutes per side.

Make the Birria Broth - In a blender, combine the dried guajillo chilies, garlic, onion, vinegar, oregano, cumin, cloves, and bay leaves with 2 cups of hot water. Blend until smooth to create the flavorful birria paste.

Braise the Beef - Pour the birria paste over the seared beef in the Dutch oven. Add enough water to cover the meat and bring to a simmer. Cover the Dutch oven and transfer to a preheated oven, cooking at 325°F (165°C) for 3 hours until the beef is tender and falls apart easily.

Prepare the Ramen Noodles - Cook the ramen noodles according to package instructions in a separate pot. Drain and set aside.

Serve the Birria Ramen - Shred the braised beef with tongs and assemble the birria ramen bowls by placing a portion of noodles in each bowl, ladling the rich birria broth over them, and topping with shredded beef, sliced radishes, chopped cilantro, and any desired garnishes.