Step 1

Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet.

Step 2

Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). Add 3 pieces to skillet and sear until browned on all sides. Transfer to a slow cooker.

Step 3

Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. Nestle beef portions side by side in an even layer in slow cooker.

Step 4

In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.

Step 5

In a 2 cup liquid measuring cup or in a bowl, whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.

Step 6

Cover and cook on low heat 8 - 9 hours**.

Step 7

Remove beef from slow cooker (leave broth) and shred. Stir lime juice into broth in slow cooker then return beef to slow cooker and cook on low or warm 20 - 30 minutes longer.

Step 8

Strain liquid from beef and serve in tortillas with desired toppings.