The first step is flavor! Blend chipotle peppers, lime juice, apple cider vinegar, garlic, cumin, oregano, ground cloves, salt, and pepper until the mixture transforms into a silky, fragrant marinade. Trust me, the marinade alone will smell so good you’ll want to taste it right there!

Trim any excess fat from your beef chuck roast and cut it into chunks. Place the pieces into a bowl and drizzle that vibrant marinade over the top. Toss everything together until the meat is completely coated. Cover and refrigerate it for a minimum of 2 hours, though overnight marination will give you even more flavor.

Transfer your meat and marinade to the slow cooker and tuck in those aromatic bay leaves. Set the cooker to low and allow the meat to cook for 6 to 8 hours. Check it occasionally (if you’re as impatient as I am!) and watch the magic happen as it becomes fork-tender and juicy.

Once it’s done, remove the bay leaves, shred the beef with two forks, and prepare for your taste buds to dance in delight. The shredded meat will be melt-in-your-mouth amazing. Serve it in tortillas, on rice, or as is with a squeeze of lime and some chopped cilantro for that added zest.