Slow Cooker Beef Barbacoa

Cut the chuck roast into large chunks, trimming off any excess fat. Sprinkle with half the salt and pepper.
Heat a large skillet to medium, add in the olive oil and chunks of beef. Sear all sides, then remove and add the beef to your slow cooker insert.
While the beef is searing, add the chipotle peppers, garlic, lime juice, apple cider vinegar, oregano, cumin, remaining salt, pepper and cloves to a mini chopper or food processor and mix until puréed.
Add in the onions and sauté until they are slightly tender.
Pour in the beef broth to deglaze the pan, scraping up the brown bits of flavor. Pour the onions and broth over the beef. Add in the bay leaves.
Mix in the chipotle mixture and cook on high heat for 4 hours or low heat for 8 hours.
If you have the kind of slow cooker insert that can be used on the stove top, then you can do your searing and deglazing in the insert.
Once the beef is tender and falling apart, remove and discard the bay leaves, and shred the beef using 2 forks. Add the beef back into the sauce and stir so all the beef is well coated.
I also like to add a squeeze of lime and some fresh chopped cilantro right before serving. This is optional, but highly recommended!