Directions

• Cut roast into 6 portions while removing any large pieces of fat. Heat 1 tablespoon of vegetable oil in a skillet 
• 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
• Add remaining 1 tablespoon of vegetable oil to skillet and repeat process with remaining 3 roast pieces
• Nestle beef portions side by side in an even layer in the slow cooker
• In a food processor, pulse together chipotle chilies, garlic, and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down the sides of the processor
• In a 2 cup liquid measuring cup or in a bowl, whisk together the remaining beef broth with the chipotle mixture, cumin, oregano, and cloves
•  Pour mixture over beef in the slow cooker, then nestle bay leaves between beef portions
• Cover and cook on low heat for 8 - 9 hours
• Remove beef from the slow cooker (leave broth) and shred
• Stir lime juice into broth in the slow cooker then return beef to the slow cooker and cook on low or warm for 20 - 30 minutes longer
• Strain liquid from beef and serve in tortillas with desired toppings