Step 1

In a blender or food processor, combine the apple cider vinegar, lime juice, chipotle chiles, minced garlic, cumin, oregano, ground cloves, salt, and black pepper. Blend on high until the mixture is smooth and well combined. Set aside.

Step 2

Trim most of the visible fat from the chuck roast and cut it into 6 large, evenly-sized chunks. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, sear the beef on all sides until deeply browned. (About 2-3 minutes per side.)

Step 3

Transfer the seared meat to the slow cooker. Pour the prepared adobo sauce evenly over the beef, ensuring each piece is well coated. Add the chicken broth and tuck in the bay leaves.

Step 4

Cover the slow cooker and cook on HIGH for 6 hours or on LOW for 8 hours. (Until the meat is incredibly tender and easy to shred.)

Step 5

Remove the bay leaves. Using two forks, shred the beef directly in the slow cooker. Stir to ensure the meat is fully coated in the flavorful sauce. Adjust the seasonings if needed, and switch the slow cooker to the warm setting until ready to serve. Enjoy!