01 -
Combine apple cider vinegar, lime juice, chipotle chiles, garlic, cumin, oregano, ground cloves, salt, and black pepper in a blender or food processor. Blend on high until fully smooth. Set aside.
02 -
Remove excess fat from the beef chuck roast and cut into six evenly sized chunks.
03 -
Heat vegetable oil in a large skillet over medium-high heat. When hot, sear each beef chunk on all sides until deeply browned, about 2–3 minutes per side.
04 -
Transfer the seared beef chunks to the slow cooker. Pour the prepared adobo marinade over the beef, ensuring each piece is evenly coated. Add chicken broth and nestle in the bay leaves.
05 -
Cover the slow cooker and cook on HIGH for 6 hours or LOW for 8 hours, until the beef is extremely tender and easy to shred.
06 -
Remove and discard the bay leaves. Using two forks, shred the beef directly in the slow cooker and stir to coat with sauce. Adjust seasoning as needed and switch to the warm setting until ready to serve.