— 3 lb (ca. 1,361 g) chuck roast
— 2 Tbsp vegetable oil
— Salt and freshly ground black pepper
— 1 1/4cups beef broth, divided
— 3 – 4chipotle chilies in adobo*
— 1 1/2Tbsp ground cumin
— 1 Tbsp dried oregano
— 1/4 tsp ground cloves
— 6 garlic cloves
— 3 bay leaves
— 1/4 cup fresh lime juice
Remove any large bits of fat from the roast and cut it into 6 parts. In a skillet, heat 1 tablespoon vegetable oil.
Dry the roast with paper towels and season with salt and pepper (about 1 teaspoon salt and 3/4 teaspoon pepper). 3 pieces should be added to the skillet and seared until browned on all sides. Place in a slow cooker.
Repeat with the remaining 1 tbsp vegetable oil in the skillet and the remaining 3 roast pieces. In the slow cooker, arrange the beef chunks in an equal layer.
Pulse chipotle chiles, garlic, and 1/4 cup beef broth in a food processor until well puréed, stopping and scraping the sides of the processor as needed.
Whisk together the remaining beef broth, chipotle mixture, cumin, oregano, and cloves in a 2 cup liquid measuring cup or a bowl. Pour the marinade over the steak in the slow cooker, then place bay leaves between the pieces of beef.
Cook for 8–9 hours on low heat, covered.
Remove the beef from the slow cooker and shred it (leaving the broth). Return the beef to the slow cooker and cook for another 20–30 minutes on low or warm, stirring lime juice into the liquid.
Strain the liquid from the beef and serve with chosen toppings in tortillas.
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